Food Management Manual

Food Management Manual

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Cost controls, 2 class hours, 1 2-hour laboratory period. Credit, 3. Stewarding 78. (II) A study of practices used by the food service industry pertaining to purchasing , receiving, and issuing food, beverages, and other supplies. Principles of foodanbsp;...

Title:Food Management Manual
Author:University of Massachusetts (Amherst campus). Cooperative Extension Service
Publisher: -


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