Guide to Centralized Foodservice Systems

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Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts. (For additional resource, see Lesson Plans for A Guide to Centralized FoodserviceSystems.)       Published 2002. EX54-02