The management of foodservice operations : the receiving function

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Date
1977
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Abstract
"The purpose of this guide sheet is to suggest procedures that will be helpful to foodservice operators in supervising and controlling receiving practices. Too frequently operators are inclined to feel that receiving takes care of itself."--First paragraph
URI
https://hdl.handle.net/10355/71902
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Archive version. For the most recent information see extension.missouri.edu.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
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