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Publikováno v:
Journal of the American Dietetic Association. 74:459-462
Labor is an important factor in foodservice costs. In this study, salad preparation—an important component in food production operations—was studied to learn the relationship between quantity and labor time.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c58f7f02f3b0ae16d857e3a23712e96d
https://doi.org/10.1016/s0002-8223(21)05579-6
https://doi.org/10.1016/s0002-8223(21)05579-6
