In a centralized food service, all food preparation and service are made under one roof hence it is labor intensive and personnel workload varies. If equipment will be purchased, recommend for your primary considerations in terms of usefulness?

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Amount of maintenance it required and provisions for safe operation

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Its placement for efficient use and ease with which it can be cleaned

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Its value as a labor-saving device and capacity for a work load as related to needs of the department

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Quality and variety of products which can be produced by its use

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In a centralized food service, all food preparation and service are made under o...

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