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This document lists and describes the inventory of equipment for the Culinary Services program for the 2013/2014 school year. It is divided into three sections - tools and equipment used at work stations, special equipment, and linens. The work station section lists 21 items such as pots, pans, stoves and utensils. The special equipment section lists 70 items used for specific tasks like baking, serving food and beverages. The linens section inventories tablecloths, napkins and other cloth items.

Author

Nurul Istiqomah

Language

EN