Jeon Hee-jeong et al.: Group meal management

Group feeding is a study that learns and applies a higher quality of food and services, including food care, shopping, production management, sanitation and safety care, infrastructure and infrastructure, based on the science of food, nutrition, food sciences, food hygiene, and other things that are needed to produce and provide food and service, including community feeding. This book was set up in seven sections in accordance with these fields. The main content of the organization's feeding overviews was the basic concept of feeding and its meaning, role and development. The menu department has looked at the way menus are analyzed so that they can acquire basic knowledge and create the satisfaction of the people who eat them and the efficiency of management. The family staff dealt with shopping markets, purchasing procedures and storage management. The food management described the care of cooking, serving and composting to increase production of food. The Ministry of Health and Safety has been looking at how to apply the 브라CCP to prevent hygiene and how to prevent safety accidents. The emergency and equipment officials looked at the side of the system, which was efficient for treating, cooking, plumbing, cleaning space, cross-pollution devices and use of tools, and drying in the kitchen. Finally, the cost management dealt with the raw elements of the eclipse, the originals of the original, the accounting procedures, and so forth. With this, we have a program to provide food care that is actually used at the feeding site, and to provide a competent fast-taxer who can perform the work done without problems, even after graduation.

Korean title: 단체급식관리

Korean author: 전희정 외

Korean publisher: 파워북

ISBN-13: 9788981605148