Abstract
Griddling and pan frying are the major methods of food preparation for breakfast items. About 75–80% of all breakfast menu items are prepared on the griddle or in the frypan. Therefore, it is important to set up proper standards for these methods of cooking in order to develop a profitable breakfast business. In recent years, many fast food chains have increased sales volume and profits by adding a breakfast menu. This has enabled them to make more efficient use of overhead costs and some fixed unit costs. In addition, a successful breakfast operation can help build an even better lunch business.
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© 1985 The Avi Publishing Company, Inc.
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Lawson, H.W. (1985). Griddling and Pan Frying. In: Standards for Fats & Oils. The L. J. Minor Food Service Standards Series, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6876-2_9
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DOI: https://doi.org/10.1007/978-1-4684-6876-2_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-6878-6
Online ISBN: 978-1-4684-6876-2
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