C OSTS OF D IFFERENT M ENU I TEMS W EEK 5 L EC. 4 31/110/ 2013 1 Menu Planning and Design (HM 431) - Fall 2013.
Crediting Smarter Choices: CACFP Creditable Food Guide & Food Buying Guide.
Food Security and Nutrition Capacity Building Experiences in LAO PDR. Presented by Dr Somchith Akkhavong Deputy Director Dept of Hygiene and Prevention.
HACCP in SC Schools Training for Foodservice Workers Updated: February 2011.
Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie.
Chapter 4 Professionalism and Understanding Standard Recipes.
Principles of Food and Beverage Management Communicating with Customers Chapter 8.
Child Nutrition Services: Whats Being Served?. Federal-Dietary Guidelines State-Texas Public School Nutrition Policy (TPSNP) Local-District regulation.
Lesson 5 Serving Food The Experience and Service crucial links between the establishments products, its services and its customers.
Preparing for an Administrative Review Lindsay Healy, RD, SNS CN Resource June 4 th, 2014.
M05 nra5272 01_se_c05_final
Chapter 04 power_point
