John B. Knight Lendal Henry Kotschevar Lendal Henry Kotschevar
Quantity food production is the preparation of large amounts of food in a commercial operation. Planning and management are needed to deal with the organizational issues involved with preparing and serving large quantities of food and operating a foodservice establishment. These issues include nutrition, equipment, service, purchasing, profitability, and property.
Quantity food production is the preparation of large amounts of food in a commercial operation. Planning and management are needed to deal with the or...
