Representative Foods which need thorough management control about temperature of all making process and product delivery vehicles
Motive of the research
Safety administration announcement(2009.6.30) -Encourage the period of circulation on the basis of refrigeration circulation on Fruit vegetables beverages below 10°C
Require the research development about non-heating production proce
◆ Rice consumption per a person
In the Korea, rice consumption of farm region has decreased since 1986. And, urban region has decreased since 1971. In 2009, rice consumption reduced average 74kg in urban region. Rice consumption decreased initially in 1998 less than 100kg. Looking at periods, reduction rate of rice consumption was -0.13% in 1970s, -1% in 1980s, -2.6% since 1990s. Rate of red
통제를 내는 것: 일반 절차
제품을 저장소에서 주방과 바 또는 생산 장소로 옮깁니다. 어떤 곳은 안타깝게도 절차를 내는 것이 매우 적고 비공식적이며 이 과정에 대해 거의 기록을 하지 않고 있습니다. 이러한 개방은 심지어 누구든 필요할 때마다 단순히 저장실에 들어가고 제품을 꺼냅니다. 음식과
beverage item is classified as liquor, beer, wine, or soda. Columns in the sample forms post bar Scotch and house chablis wine.
⇒ 4. 8~13 행에는 유통을, 7행에는 각자의 아이템이 항목에 따라 수행되는 총비용을 기록하라. 식품은 즉시 사용 혹은 저장 되는 아이템으로 분류된다.('즉시사용'은 영수증 수령 후에 비용이 청구되고, '저
products
the food and beverage products which must be controlled. if an operation needs shrimp to produce a menu item, shrimp will need to be purchased, received, stored, issued, prepared, cooked, and served.
Equipment
Equipment needs. Equipment must be available to prepare products required by the menu. the menu must be balanced based on available equipment resources so that no one station is