Hats off to you!

Weisberg, Karen
January 2007
FoodService Director;1/15/2007, Vol. 20 Issue 1, p18
Trade Publication
The article offers reflections on non-commercial foodservice operators. The tasks of non-commercial foodservice operators are mentioned such as devising a sustainable menu and sourcing it, creating senior meals, making flexible student meal plans and making mandated school nutrition program. Moreover, it asserts that foodservice operators are constantly challenged to solve problems.


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