PPT-4 The World of Food and Beverages

Author : alexa-scheidler | Published Date : 2018-11-08

Objectives Describe the types of commercial foodservice Describe the types of noncommercial foodservice Distinguish between commercial and noncommercial foodservice

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4 The World of Food and Beverages: Transcript

Objectives Describe the types of commercial foodservice Describe the types of noncommercial foodservice Distinguish between commercial and noncommercial foodservice List the functions that all foodservices must perform. of Healthful Foods for Small Retail Food Stores. Healthy Eating Research:. Building Evidence to Prevent Childhood Obesity. We will be tweeting during the webinar, please tag @. HEResearch. in your tweets . brought to you by…. Water First for Thirst. It’s good for you…. It’s good for our community…. Together, we can make water the easy choice. !. Water First for Thirst. Everything a body needs…. Chapter 6. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain the importance of providing quality non-alcoholic. beverages.. •. . Describe federal, state, and local regulations that impact the purchase and management of alcoholic beverages.. Objectives:. Describe the four types of commercial foodservice . Describe the three types of institutional foodservice. Analyze foodservice within a consumer business . List the functions that all foodservice must perform. The law specifies that the nutrition standards shall apply to all foods sold:. Outside the school meal programs. On the school campus, and. At any time during the school day.. Healthy, Hunger-Free Kids Act. Opening Question. Both use standard recipes. . Both require quality and quantity standards.. Both require menu prices that cover cost per portion and a contribution margin.. Both can have costs tracked as a percent of sales.. 1. Project Sponsors. USDA project funded through the Supplemental Nutrition Assistance Program (SNAP). School District of Philadelphia. Department of Nutrition Sciences, Drexel University. 2. Survey. Global Sugar Consumption Patterns , Policies , Taxes , and Other Issues Barry Popkin W. R. Kenan, Jr. Distinguished University Professor Department of Nutrition Gillings School of Global Public Health The World Is Fat: New Dynamics Shifts in Patterns of The Nutrition Transition Barry Popkin W. R. Kenan, Jr. Distinguished University Professor Department of Nutrition Gillings School of Global Public Health Keeping Up with smart snacks Objectives Briefly review when and where food and beverage sales are allowed. General Standards for foods Specific Nutrient Standards for foods Beverage Standards global shea butter market
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marketing global shea butter market
market report
marketing global shea butter market
market report
marketing primarily from nutrient-dense foods and beverages.Choose a variety of optionsfrom each food group.Pay attention to portion size. 1234 The foods and beverages we consume have a profound impact on our

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