Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 2 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 2 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: Describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items.