ERIC Number: ED031053
Record Type: RIE
Publication Date: 1968
Reference Count: 0
A Guide to Food Service Operation Planning with Information on Preparing and Submitting Plans and Specifications.
Ohio State Dept. of Health, Columbus.
Guidelines are presented for planning a food service operation which is defined as any place kept or maintained for the purpose of preparing or serving meals or lunches for a consideration. Brief discussions are presented pertaining to the value of planning and the preparation and use of plans and specifications. Recommendations and specifications are then presented pertaining to design, structural, and functional features of the food service operation, such as food storage facilities, cleaning facilities, and lighting. Graphic illustrations supplement the discussions. (FS)
Publication Type: N/A
Education Level: N/A
Authoring Institution: Ohio State Dept. of Health, Columbus.