This article describes what preplated foods are and how they can be used in school food service systems. Menu planning, purchasing, food safety, labor savings, commodity credits, and student acceptability are among the topics covered.
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Bibliographic information
Publisher
NRC Research Press, National Research Council Canada
Other Subjects
Menu planning; Meals; Labor costs; Food acceptability; Products and commodities; Serving equipment; School food service
Language
English
Note
2019-12-05
Type
Journal Article; Text
2024-02-29
2026-02-03
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
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