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High food cost problems - PowerPoint PPT Presentation

Receiving, Storage, and Issuing Control

Receiving, Storage, and Issuing Control. chapter 9. Opening Questions. Describe a foodservice receiving area that you have seen. What goes on there (specifically)? What equipment is present and used there?. Required Resources for Receiving. Well-trained Employee Space to receive Scales

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High food cost problems - PowerPoint PPT Presentation

Receiving, Storage, and Issuing Control