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.
Menu Evaluation.pdf Size : 154.85 Kb Type : pdf |
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Title: Foodservice Forecasting
Description: Using as purchased (AP) and edible portion (EP) formulas, determined the yield and cost of recipes
Foodservice Forecasting.pdf Size : 257.361 Kb Type : pdf |
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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.
LunchMenuCards.pdf Size : 13.37 Kb Type : pdf |
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