Asst. Breads Recipe

1. 1

   FOOD SERVICE PERSONNEL WILL PLACE LOAVES OF THE TYPES OF BREAD IN THE BREAD DISPENSER 15 Min PRIOR TO THE SERVING SCHEDULE FOR SELF SERVICE BY DINERS.

2. 2

   ASSORTED BREADS SHOULD BE MADE AVAILABLE THROUGHOUT SERVING PERIOD.

3. 3

   WHEN REPLENISHING THE BREADINTO CONSIDERATION THE AMOUNT OF TIME LEFT TO SERVE THE MEAL TO PREVENT FOOD WASTE.

4. 4

   THEY WILL USE THE CORRECT BREAD CODE.

5. 5

   AFTER SERVING AMOUNT AND TYPE USED WILL BE ENTERED ON THE KITCHEN REQUISITION AND RETURN WORKSHEET.

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