1. Association of EducationalPurchasing Agencies National Purchasing Solutions Through Educational Cooperatives For information on vendors and products contact Cinda Holmes…
1. REQUEST FOR PROPOSALS Operation of Food and Beverage Concession Building RFP # PARKS021809BCTable of Contents1. Project Summary .....................................................................................................................................1…
1. Presented by Linda Krueger Nutrition Program Consultant School Nutrition Team 2. Handouts 3. All agencies participating in the School Nutrition Programs are required to…
Slide 1Costs of a Food service Operation Slide 2 Expenses Labor Total cost of labor employed in the establishment. Slide 3 Expenses Overhead Controllable Expenses Food, Labor,…
Slide 11 MENU PLANNING From design to evaluation Slide 2 2 Rationale Everything starts with the menu. The menu dictates much about how your operation will be organized and…
1. Presenter: Mrs. C. Campbell-Bogle September, 2013 THE JOB OF THE MENU 2. What is a Menu? The word menu comes from the French and means “a detailed list.” the term…
1. Members: Merry Joy A. Longos John Leo B. Campos 2. Qualities of Efficient Food Service Personnel LESSON 3 : 3. Success in a food service establishment depends on…
1. Food and Nutrition Management (FDNM) Georgian College, Canada 2. The zest for food & zeal for nutrition can help you make a career! Get the Georgian advantage! 3.…
Slide 1Food Safety for Child Nutrition Programs Department of Nutrition University of California, Davis Lesson 5, Slide 1 Slide 2 Food Safety for Child Nutrition Programs…