How does portion control affect customers in a food service operation?
How long can cooked food sit out before it goes bad?
If a chef ignored portion control guidelines, how would this affect a food service facility?
What is the right way to eat sushi?
What is trim loss in a food service operation?
What is yield percentage with regard to a food service operation?
Why is it important to always follow FIFO?
business food storage
Question by davidgreenr (7)
Security code is wrong! Please try again!
