The administrative dietitian in a large hospital finds that the cooks spend a great deal of time
Question:
The administrative dietitian in a large hospital finds that the cooks spend a great deal of time collecting, measuring and weighing ingredients. What production control approach would contribute to better labor utilization?
A. Designing a portion control guide
B. Centralized ingredient assembly
C. Purchasing ready-prepared foods
D. Standardizing recipes to 100 portions
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B Cent...View the full answer
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Sultan Ghulam Dastgir
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Related Book For 
Foodservice Management Principles and Practices
ISBN: 978-0135122167
12th edition
Authors: June Payne Palacio, Monica Theis
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