The foodservice industry; structure, organization, and use of food, equipment, and supplies
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The foodservice industry; structure, organization, and use of food, equipment, and supplies

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Published by U.S. Dept. of Agriculture, Economic Research Service, For sale by the Supt. of Doc., Govt. Printing Off. in [Washington, D.C.] .
Written in English

Subjects:

  • Food service -- United States -- Statistics,
  • Food industry and trade -- United States -- Statistics

Book details:

Edition Notes

Cover title

StatementMichael G. Van Dress
SeriesStatistical bulletin (United States. Dept. of Agriculture) -- no. 690, Statistical bulletin (United States. Dept. of Agriculture) -- no. 690
ContributionsUnited States. Dept. of Agriculture. Economic Research Service
The Physical Object
Paginationvii, 154 p. ;
Number of Pages154
ID Numbers
Open LibraryOL22810670M

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  Creating food for yourself or friends at home is a wonderful experience, often without timelines or pressure. Most of the time, cooking in a professional kitchen is the opposite. Design Fundamentals: How to Organize Your Restaurant Kitchen - Foodservice Equipment & SuppliesAuthor: Richard Keyes. NAFEM is a trade association of + commercial food service equipment and supplies manufacturers, entrenched in the industry for more than 70 years. The NAFEM . In the foodservice industry Food temperatures, portion sizes, nutrient content. Define external/internal audit and purpose of each Audit is the branch of accounting that is concerned with the truthfulness and accuracy of financial reports. Start studying Foodservice Organizations. Learn vocabulary, terms, and more with flashcards, games, and other study tools. What factors should be considered when selecting equipment for foodservice kitchens? Anything in an organization that keeps the organization from reaching its goals.

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