Is there a faster, smoother, cheaper, safer way to do your everyday food service tasks? If so, Lynne Robertson explains it in clear, direct language. The author has lectured widely on foodservice practices since 1980 and is a recognized expert on food service systems. Applying proven principles of cost-effectiveness, energy-efficiency and time management to important preparation, serving and storage problems, the author explains the best ways to save energy, time and money. Topics include choosing the best equipment, evaluating costs, locating workspaces and activity centers, teaching efficient work habits, evaluating productivity programs, and more. These courses are essential for foodservice managers.
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