Occurrence sampling to measure entree production in a university residence hall foodservice

Choi, Vivien L. F.2015-12-312015-12-311984http://hdl.handle.net/2097/27232Call number: LD2668 .T4 1984 C56Entrées (Cooking)--Labor productivity.Universities and colleges--Food service--Production control.Work measurement--Food service--Employees.Cookbooks.Occurrence sampling to measure entree production in a university residence hall foodserviceTextMasters theses