NCJ Number
1507
Date Published
1971
Length
156 pages
Annotation
HANDBOOK WITH PROCEEDINGS OF THE SEMINAR AND VARIOUS PRACTICAL MATERIALS ON ALL ASPECTS OF FOOD SERVICE FOR LARGE INSTITUTIONS.
Abstract
THE TOPICS COVER MANAGEMENT, FOOD SERVICE SYSTEMS (MENU PLANNING AND PURCHASING), FOOD PRODUCTION (RECIPE STANDARDIZATION, SANITATION, ACCOUNTING), FOOD SERVICE FACILITIES, AND STANDARDS FOR PENAL INSTITUTIONS.