Food Service work shift - "Food Service Operations" Work...

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“Food Service Operations” Work Shift Summary Report HA 236 Spring 2005 1. Your name : Will Malnati ______________________ Shift worked: date and times: April 9, 1-6pm ___________________ Name of staff person/supervisor with whom you checked in (print): Brooks __________________ Supervisor’s signature (verifying work): ON BACK __________________________________ 2. What task (s) were you assigned? *cleaning rack of lamb bones to give them a white, clean appearance (for presentation), oiling/seasoning/vacuum sealing and storing them *rubbing baby yellow carrots to take skin/soil/dirt off (for presentation/bacteria) *portioning tuna tartar in small cups, packing them tight in order to have them stand up straight when released from cup. 3. What function/meal/event/outlet were the task(s) a part of? Please identify the function or meal, its date & time; the menu, the service style. For an outlet, identify the outlet, meal service time, menu, service style, etc. Saturday of HEC weekend!
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This note was uploaded on 10/31/2007 for the course H ADM 236 taught by Professor To'connor during the Spring '05 term at Cornell University (Engineering School).

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Food Service work shift - "Food Service Operations" Work...

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