This manual provides school foodservice management with information for purchasing conventional foodservice production equipment using a decision-making process and critical pathway approach. Chapters are organized by each phase of the decision-making process, and purchasing tips are highlighted throughout the guide to give suggestions, or alert management to essential information. The first chapter focuses on helping the foodservice professional clarify the guiding principles of the...
Topics: ERIC Archive, Critical Path Method, Elementary Secondary Education, Equipment, Equipment Standards,...