Foodservice:
Title: Menu Evaluation
Description: A brief discussion of nutritional deficiencies or excesses that exist in a given menu and how they could be remedied by making changes.
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Menu Evaluation.pdf Size : 154.85 Kb Type : pdf |
Title: Foodservice Forecasting
Description: Using as purchased (AP) and edible portion (EP) formulas, determined the yield and cost of recipes
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Foodservice Forecasting.pdf Size : 257.361 Kb Type : pdf |
Title: Lunch Trayline Cards
Description: I developed these cards to serve as a tool for new employees on the starter position on tray line at Rancho Springs Medical center. The laminated cards listed which items to place on the tray for each diet.
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LunchMenuCards.pdf Size : 13.37 Kb Type : pdf |
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