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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Библиографическая информация
Издатель
NRC Research Press, National Research Council Canada
Другие темы
Menu planning; Meals; Labor costs; Food acceptability; Products and commodities; Serving equipment; School food service
Язык
Английский
Примечание
2019-12-05
Тип
Journal Article; Text
2024-02-29
2026-02-03
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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