Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 4 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 4 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: Generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs.