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SalaDinHo SalaDinHo
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3 years ago
The shift leader believes that money is saved when dry storage is allowed to remain at kitchen temperature and humidity. Is this a sound practice?

▸ No; food will perish more quickly, offsetting energy savings with waste

▸ Maybe; it depends on what exactly is stored there

▸ Yes; more perishable items can be moved to the refrigerator

▸ Yes; energy is high cost, and these items should turn over quickly
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
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jfinn1021jfinn1021
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#1
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3 years ago
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SalaDinHo Author
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