Fbs Lecture

8/18/2019 Fbs Lecture

1/100


2/100

1. Please come on time. Late comersare not allowed inside thelaboratory.

2. 3 consecutive absent will bedropped from the class.3. 3 times tardy consider as 1 day

absent.4. Trainees are allowed to use the

comfort provided that at the end of

the class sweepers for the dayshould clean the CR properly.

. Pls. properly accomplished theattendance sheet upon enterin!and !oin! out the Laboratory.

". #$%&T$%& T'( CL($&L%&()) $&*+R*(RL%&()) +, T'(L$-+R$T+R .


3/100

CORE

COMPETENCIES1. Prepare the dining room/restaurant areafor service

2. /elcome !uests and ta0e foodand bevera!e orders .

3. Promote food and bevera!eproducts

4. Provide food and bevera!eservices to !uests


4/100

CORE

COMPETENCIES5. Provide room service

6. Receive and handle guestconcerns

.


5/100

Food and beverageservice

a dynamic industry coverin! a wide ran!eof ob roles. ,rom baristas to head waitersmi olo!ists and sommeliers it is a careerwith many opportunities for development.$ positive attitude and hard wor0 can leadto !reat thin!s for your career. ou couldbecome a mana!er and lead your ownteam or enter a senior position andoversee a whole re!ion of a business

Play the video


6/100


7/100

RESTAURANT

•Offer a large menu includinga variety of cuisines.•They also offer meals thatare prepared, cooked,served and eaten by itscustomers at the premises.•Diners may either eat insidethe restaurant or order their

food “to-go”.


8/100

CL$))%,%C$T%+& +, ,++* 5-(6(R$7(

The food service industry has twocate!ories8C+##(RC%$L ()T$-L%)'#(&T

These are businesses that are created toma imi9e earnin!s of pro:ts throu!h thesales of food items and bevera!es.

%&)T%T;T%+&$L C$T(R%&7 This provides volume food and bevera!eservice to institutions such as factories

school military airline etc.


9/100

T'( #($L (


10/100

2. (C+&+#%C

,or e ample the need for fast valuefor money food items found in aconvenient location.

2. )+C%$Lfor e ample attendin! an event or aconference in order to meet otherpeople or !oin! out with friends orbusiness partners.


11/100

4.P) C'+L%+7%C$L,or e ample8 the need for personalchan!e pursuin! a new hobby or theneed to enhance self?esteem@ as a

result of promotion and advertisin!.. C+&6(&%(&C(this is the outcome of time constraints

or the desire for someone else to do thewor0@


12/100

R()T$;R$&T

$ food outlet that serves food andbevera!es to wal0 in customers orpatrons who have made priorboo0in! as diAerentiated from thosebein! served in ta0e out customersor vendin! machine.


13/100

R()T$;R$&T

• %n 1B a persian soup?vendor named-+;L$&7(R D means ba0erE put up asi!n outside his shop in Latin that read8

F 6(&%T( $* #( 6+) G;% )T$#$C'+L$-+R$T%) (T (7+ R()T$;R$-+ 6+)H

/hich is translated as8

FCome to me al who labor in thestomach % will restore youH


14/100

R()T$;R$&T

Comes from the french word F larestauration” meaningrestoration”


15/100

CL$))%,%C$T%+& +,R()T$;R$&T

QUIC SER!ICEalso 0nown as fast?food

restaurants. They oAer limited menusthat are prepared >uic0ly. Theyusually have drive?throu!h windowsand ta0e?out.


16/100

• MI" SC#$E They oAer full meals at a medium

price that customers perceive as F!ood valueH. They can be of fullservice buAets or limited servicewith customers orderin! at thecounter and havin! heir food brou!htto them or self service.


17/100

• UPSC#$E +Aer hi!h >uality cuisine at a hi!h

end price. The oAer full service andhave a hi!h >uality of ambience.


18/100

T%PES OFOPER#TION

1. -istro

? )maller establishment.? +Aers traditional robustand basic coo0in! .? )taA are usually friendlyand informal.? $menities include8 woodentables and chairs rusticdIcor chec0ered tablecloth.


19/100

T%PES OFOPER#TION

• -R$%))(R%( ? Lar!e styled room

with a lon! bar.? usually serve one

plate items coAeedrin0s or snac0salthou!h some oAerformal meals as well

? )taA are usually

waiters wearin! lon!aprons and blac0waistcoats.


20/100

T%PES OFOPER#TION

• &(/ /$6( -R$%))(R%(D7astrodomeE

? Lar!e and multileveled? -usy and fast paced.? ,ollows a slic0 modernand contemporarydesi!n cuisine andservice.


21/100

• C+,,(( )'+P? )imilar to brasserie

styled operations.? ;sually follow a theme.? )erves all types ofmeals throu!hout theday.


22/100

T%PE OFOPERT#TION

• C$);$L R()T$;R$&T? as the name implies

it has a casual ambience? moderately priced.? often provides table

service e cept when it isa buAet?style restaurant.

? %ts type stands inbetween a fast food

restaurant and a :nedinin! restaurant.


23/100

T%PE OFOPER#TION

• R()T$;R$&T? /ide variety of

operation.? )ervice ran!es from fulltable service to assistedservice.? Type of service pricecuisines etc. varies.


24/100

T%PE OFOPER#TION

• (T'&%C R()T$;R$&T? establishments

reJect ethnic ori!in.? e amples of ethniccuisine8 $sian spanish%talian +riental %ndian7ree0 Ca un etc.


25/100

T%PE OFOPER#TION

• T'(#(* R()T$;R$&T? ,ollow a speci:c

theme? ( ample of anestablishment8 'ard Roc0Cafe


26/100

T%PE OFOPER#TION

• %&T(R&$T%+&$L*()T%&$T%+&R()T$;R$&T

?oAers a distinctivepersonality cuisineambience bevera!es

and service? Considered as the

of !astronomy.

? Tends to bee pensive but value and>uality is e pected


27/100

T%PE OFOPER#TION

• '($LT' ,++* $&*6(7(T$R%$&R()T$;R$&T? )peciali9es inve!etarianism and K orhealth.


28/100

T%PES OFOPER#TION

• C$,(T(R%$? )elf?service with

customers choosin!their food from counters.? ,irst developed for

industrial feedin! mar0etbut now can be seen inother sectors.


29/100

T%PES OFOPER#TION

• P+P;L$R C$T(R%&7 $&*,$)T ,++* +;TL(T)

? #eetin! the needs for F!rab and !oH serviceespecially for the leisureindustrial and travellin!

mar0ets.?#eals oAeredthrou!hout the day.


30/100

T%PE OFOPER#TION

• P;-L%C '+;)()? Primarily for drin0in!

bevera!es? The style variesfrom a simple standin!room bar or one withmore fancysurroundin!s.? #ay oAer othervariety of dishes fromsimple plated meals tofull service


31/100

T%PE OFOPER#TION

• /%&( -$R) ? often a mi ture o a

bar and brasserie styleoperation.? wined themed yet

serves a variety of foods.


32/100

T'( +R7$&% $T%+&$L )(T?;P +, T'( )(R6%C(-R%7$*( %& $ R()T$;R$&T


33/100

#$%TR( *=

,++* $&* -(6(R$7(#$&$7(R

)T$T%+&'($*KC$PT$%&

-$RT(&*(R

-$R -+

R(C(PT%+&%

)T/$%T(RK$TT(&*$

&T

-;)-+

C+;&T(R

$TT(&*$&T

+;T(TC$)'%(R


34/100

M+- *;T%() +, )(R6%C(P(R)+&&(L


35/100

+;TL(T #$&$7(R-$)%C ,;&CT%+&8

+versees food and bevera!e operations in hisassi!ned outlet@ ensures that service is carriedout in accordance wit prescribed standards


36/100

)peci:c *uties of +utlet#ana!er

• #onitors the necessary preparations before thestart of operations and sees to it that all neededsupplies are available and in !ood condition.

• #aintains par stoc0 re>uirements #a0esre>uisition as needed@

• Coordinates with the 0itchen re!ardin! out ofstoc0 items and new promotions anddisseminates said information to all dinin! staA@

• Conducts re!ular brie:n! and inspection amon!his staA before the start of operations@


37/100

• #onitors the performance of his staA and sees toit that they follow the standard procedure andabide y e istin! house rules.

• Receives !reets and entertains customersattends to their needs in>uiries and complaints@

• Prepares staA schedule side duties andassi!nments@

• Conducts wee0ly meetin!s with hisKher staA todiscuss operational issues@

• Loo0s after the set?up appearance andcleanliness of the outlets@

)peci:c *uties of +utlet #ana!er


38/100

• )upervises the safe0eepin! and

inventory of e>uipmentKsupplies@• $ssists in ta0in! and servin! orders

whenever needed@

• Ta0es order of wines and serves them to!uest@• Personally attends to very important

!uests D6%P=sE and• $ttends to administrative responsibilities

includin! the preparation of reportsre>uired by mana!ement

)peci:c *uties of +utlet #ana!er


39/100

C$PT$%& /$%T(R +R)T$T%+& '($*

-$)%C ,;&CT%+&8+versees the set?up and delivery ofservice in hisKher area.


40/100

)peci:c *uties of Captain/aiter


41/100

T'( T$-L( $&* %T)$PP+%&T#(&T)


42/100

T$-L(

• The tale is the F center of attractionHwhen it comes to food service.

• /hether it is a mere canteen or ane >uisite restaurant in a hotel

• #eals are en oyed when a table is setwith the comfort and convenience ofthe people in mind.


43/100

T$-L( $PP+%&T#(&T)

• +ther e>uipment and other thin!sused to set a table.


44/100

T$-L( L%&(& includes

• Table Cloth• Place #at

• Table Runner• Table &ap0ins


45/100

T$L( CL+T'

• The si9e of the table cloth is determinedby the si9e of the table on which itwould be put.

• The table cloths should be han! downthe side of the table to at least 3Ncm.

• ,or every formal and buAet tables the

cloth should han! almost to the !round.• Table cloth should be ironed and used

without creases.


46/100

PL$C(#$T)• They usually measures about 2O?43cm. They

came in various shapes e.!. rectan!ular ovalround etc. The material used includes linenlace plastic ute cor0 etc.

• Placemats are easier to maintain but theycannot used for very formal occasions.

• They are used on tables that are beautiful.)ometimes they are placed on table cloths toprotect them. Tablemats are used to cover theplace occupied by one person while table clothcover the whole table.


47/100

T$-L( R;&&(R)• ;sually 3N?33 cm wide and a little lon!er thanthe table on which they are used.• They are often used alon!side placemats.• They are placed across the middle for the

dinin! table len!thwise.• They are mostly used to ma0e the table

attractive .• They can be a silencer to prevent dinnerware

from ma0in! noise on the dinin! table.• They also serve as a heat pad.


48/100

T$-L( &$P %&)

• #ade with fabric or paper.• The fabric must e absorbent.• They can be made to match other table

appointments or to contract them. The standard si9e are8• Coc0tail 13cm s>uare• Luncheon 3Ocm s>uare• *inner "?"" cm s>uare


49/100

• Table nap0ins can be made of paper. They are cheaper and save washin!.

They can however be used only forinformal dinin!.• Table nap0ins are used for wipin!

the hands and he mouth andprotectin! the clothes from stainswhen.


50/100

*%&&(R/$R(

• $ collective name !iven to dinner platesbrea0fast plates side plates soup bowlscereal bowl and dessert bowls.

• /hen selectin! dinnerware considerhow the color and desi!n will loo0 whenyou serve your food the durability of thematerial and the ease of care. Properhandlin! and stora!e can e tend the lifeof your dinnerware.


51/100

,L$T/$R(• )ometimes called silverware.• Refers to the e>uipment used for eatin! and

servin! food at the table

• ,latware are8? Table 0nives? ,or0 and )poons? )ervin! spoons and for0? *essert spoons teaspoons and coAee spoons? They are made of silver stainless stee wood or

plastic.


52/100

7L$))/$R(•

#ade with !lass plastic stainless steeland wood.• Primarily they are cate!ori9ed as8

Tumblers,lat bottomed cylindrical !lasses that isbasically a bowl without a stem or foot. ,ooted /ares$ style of !lass whose bowl sits directlyon a base or foot


53/100

)T(# /$R()

7lasses havin! all three features8$ bowl foot and stem. #;7)

$ tumbler with a handle or a !lasscup.


54/100

'+LL+/$R()

• $ Term that refers to table servicesuch as su!ar bowls creamerscoAee pots soup tureens hot foodcovers water pitchers plattersbutter plate and other metal itemsthat went with the china on a table.


55/100

'$&*L%&7 )T$&*$R*) %&'$&*L%&7 )(R6%C(

(G;%P#(&T


56/100

1. +nly clean 5 saniti9ed !lasses Jat wareschina wares and other e>uipment shall be

set up and to be used for service.2. (>uipment should not be e posed to

contamination. eep them in closed drawersor cabinets not e posed to dust or dirt.

3. ,ood delivered for room service must becovered to avoid bacterial contamination.

4. $ll service e>uipment must be wiped withclean wipin! cloths to protect them fromwatermar0s. The cloths used for this purposemust be se!re!ated from other wipin! cloths.

They may be ide:ned by color codin!.


57/100

. )ervice e>uipment li0e bowls !lasses andcutleries must be handled properly.

". -owls should be underlined with appropriateplate under liner and never served with the:n!er touchin! the rim.

. $void touchin! the food and utensils with bare

hands. ;se plastic scooper for scoopin! iceservin! spoon and for0 for dishin! out foods.O. /hen servin! straw or nap0in never hold

them with bare hands. To protect them from

bacterial contamination either serve them withtheir wrappers or in their respective dispensers.


58/100

B. /hen servin! additional utensil ornap0in place them in a small plateto avoid direct contact with the hand.

1N. The thumb should be 0ept awayfrom the plate to avoid touchin! thesauce meat or :sh.

(6(R$7( $R( C$ )(*


59/100

-(6(R$7( $R( C$;)(* - T'( ,+LL+/%&7 ,$CT+R)8$. #echanical %mpact

results form an ob ect to ob ectcontact.

-. Thermal )hoc0e posure of e>uipment DcrystalE!lasses chinaware etc. from cold tohot temperature or vice versacausin! brea0a!e.


60/100

To avoid Thermal )hoc08

1. &ever put hot water in a chilledKcold!lass in a microwave oven.

2. &ever heat any chilledK cold bowlchina or !lass in a microwaveK oven.

3. &ever put hot water in any !lass orcontainer that is not heat resistant.


61/100

C. %mproper 'andlin! and misuse ofe>uipment;sin! an e>uipment other than for apurpose that it was not intended for.

$mon! the malpractices thatshould be avoided are8

1.)coopin! ice with a !lass2.;sin! 0nives for openin! cans


62/100

*. %mproper rac0in! and stac0in!Li0e stac0in! !lasses and stac0in! to!ether chinaware ofdiAerent si9es and shapes.

$s precautionary measure81. %nstead of stac0in! !lasses place these appropriate !lass

rac0 so as to prevent mechanical impact.

2. )tac0 china wares usin! the decoy system. This meanschina wares of the same 0ind and si9e should be stac0edto!ether to ma0e an even stac0in!. +therwise they becomevulnerable to brea0a!e.

$void overloadin! trays and bus pans.

4. &ever stac0 dishes to hi!h.


63/100

*. %nattentiveness or absent?#indedness$ccidents often occur when servicepersonnel are absent?minded orinattentive while e ecutin! serviceespecially when they are carryin!heavy trays and brea0able e>uipment.


64/100

(. %mproper bussin! To avoid accidents and brea0a!es busboysKwaiters must8

1. )ee to it that the trays or bus pans are not overloaded.2. The 3)= D)crape stac0 and se!re!ateE in bussin! are

strictly followed.3. $ppropriate trays are used Q a bar tray with a cor0 for

bar items@ rectan!ular tray or oval tray for china wares

etc.4. Trays are positioned such that it is well balanced with

heavy items place at the center. Trays must be properly handled with the palm and notthe :n!ers holdin! the plate.

PR+P(R )T+R$7( +


65/100

PR+P(R )T+R$7( +,(G;%P#(&T

1. Clean and wipe dry all e>uipment beforestorin! them.

2. %n sortin!

? )crape all left? over by hand? )ort dishes in separate piles? Cups and saucers should be inverted in

rac0s? Place silverwares in tray for pre?soa0in!? Pre?soa0 !lass cream servers


66/100

3. %n Rac0in!? Rac0 dishes accordin! to si9e.

? *o not overcrowd dishes. +vercrowdin!results to poor cleanin! and increasedbrea0a!e.

Rac0 silverware in special containers with theirhandles down. *o not overcrowd. The usualstandard is 1 pcs. Per compartment.

)tac0 trays and wash them separately.


67/100

4. %n handlin! clean dishes? 'andle dishes by the ed!e cups andsilverware by the handle stemmed!lasses by the stem and tumblers bythe base.

? eep the dish stora!e area clean at alltimes.? eep dish rac0s away from the e it

end of the machine.


68/100

*(,%&%T%+& 5

T(R#%&+L+7


69/100

Professional (thic ,or ,ood)ervice PersonnelCustomer Mud!e a Restaurant

-ar or 'otel not only by the>uality of food and facilities butalso by the 0ind of people who

serve the .

Professionalism is a >uality


70/100

Professionalism is a >ualitythat is pro ected in terms of8• P' )%C$L PR+M(CT%+&

?appearance poise posture andbody lan!ua!e.

• 6(R-$L PR+M(CT%+&? >uality of speech diplomacy andtact in the words and e pressionsused includin! the tone volume andnon?verbals.

Professionalism is a >uality


71/100

Professionalism is a >ualitythat is pro ected in terms of8• C+&*;CT $&* -('$6%+R

? Practice basic courtesies tolerancefor di cult !uest band customercompliance to service standards etc.


72/100

$. P' )%C$L PR+M(CT%+&

1. %t is advisable to re>uire employeesto wear a uniform. -ut it must beproperly pressed no sa!!in!

hemline not faded etc.

if not in uniform they should refrainfrom usin! too casual attire li0e step?in #aon! T?)hirt without collar etc.


73/100

$. P' )%C$L PR+M(CT%+&

2. $void to many ewelries dan!lin!earrin!s low nec0line or too muchma0e up Dfor the ladiesE

3. $lways carry a pleasant smile andpositive disposition so that others willfeel more comfortable and at easewith you.


74/100

$. P' )%C$L PR+M(CT%+&

4. -e careful of overtones volume andbody lan!ua!e. $void unpleasant nonverbals li0e sneerin! loo0 crossin!

arms pointin! :n!ers frownin! face*eep si!hs bitin! lips sha0in! headetc.

0eep a low modulated tone andvolume.


75/100

$. P' )%C$L PR+M(CT%+&

. #aintain poise and posture directeye contact erect posture nounpleasant mannerisms li0escratchin! head

$ P' )%C$L PR+M(CT%+&


76/100

$. P )%C$L PR+M(CT%+&". )trictly observe the followin!

!roomin! standards.IR? Clean neatly combed no dandruA ? Ladies hair should be clipped on both

sides or breaded Dif it is lon!E? Len!th of men=s hair should not !o

beyond collar and the side hair mustnot cover the ears.

? -an!s should be avoided.


77/100

UNIFORMS

? #ust be comfortably :t no sa!!in!hemline? Properly buttoned sleeves should

never be folded nor rolled? Clean and well pressed free fromstains nor wrin0les.


78/100

F#CE? #en?free of beard and mustache? Ladies? must have li!ht andappropriate ma0e? up that should beretouched from time to time.? ,ree from pimples and blemishes.


79/100

E#RS

? Clean and free from visible dirtinside and outside? (arrin!s are never appropriate formen. Ladies in uniform should neverwear dan!lin! earrin!s.


80/100

'O"%

? ,ree from body odor deodorant tobe used daily? daily shower is a F #;)TH

MOUT&? ,ree from bad breath mouth wash

to be used to ensure fresh breath? &o tooth decay


81/100

FIN(ERN#I$ )

? Clean and free from dirt? #en? nails should be short andproperly trimmed

? Ladies ? $void very lon! :n!ernailsand must always be cleaned and wellmanicured. &ail polish is not allowed.

)' () $&* ) C )


82/100

)'+() $&* )+C )? )hould be clean and well polishedheels in !ood condition? -lac0 soc0s for men and chan!eddaily with fresh one? Ladies should wear stoc0in!s butmust ensure it has no FrunH ordama!e.


83/100

P(R,;#() &ot allowed inasmuch asthe smell contaminates the food

(


84/100

-.6(R-$L PR+M(CT%+&

1. )pea0 with clarity Chec0 if understoodwhenever a messa!e is !iven.

2. )pea0 in an audible rela ed and natural

manner maintain a conversational tone andvolume.3. +bserve ri!ht speed not too fast not to

slow.

4. /hen receivin! messa!es always see0 tocon:rm or clarity anythin! that is not clear.


85/100

. $ccept and respect the opinion andideas of others. %f one has to e pressdisa!reement ac0nowled!e :rst thestatement of the other party beforepointin! out one=s ideas.

". #a0e it a habit to use ma!ic wordsli0e #ay % 0indly Please *o you mind

%=m sorry etc.

$


86/100

. $void directly sayin! no or cannotbe when turnin! down a re>uest.

O. -e sensitive to the feelin!s and selfesteem of others. $void words ore pressions that hurt feelin!s andshatter others self esteem.

B. Listen with interest and undividedattention. &od to e press a!reement

$s0 for elaboration paraphrasestatements to con:rm.

1N e honest and accurate in !ivin!


87/100

1N. -e honest and accurate in !ivin!information. &ever bluA. +ne must

admit it heKshe does not 0now theanswer to an in>uiry but instead ofsayin! F % don=t 0nowH one can say8

F %=m sorry % don=t have thatinformation ri!ht now but let me :ndout for you and %=ll !et bac0 to you assoon as % have the information. #ay %have your name and phone numberSH

or one can refer the person o the ri!hto cial or department.

C / 0 h i d ' bi


88/100

C. /or0 -ehavior and 'abits

$ professional waiter must behavewith !entleness and in strictobservance of wor0 ethics. 'e must

not display on the ob the followin!undesirable !estures.

1 i i li0 8


89/100

1. ;nsanitary practice li0e8

• )mo0in! Cou!hin!K )nee9in!• )cratchin! body parts spittin! on

walls Joors sin0• Tastin! food in view of customers• 'andlin! food with barehands•

)ervin! foodKcutleries that havefallen on the Joor• Puttin! foods in dirty tables

1 i i li0 8


90/100

1. ;nsanitary practice li0e8

• Coolin! warmKhot food by blowin! airout of the mouth

• /ipin! perspiration with wipin! clothused for service

• Combin! 'air inside the dinin! room• ;sin! stron! perfume

2 l ' bi li0


91/100

2. ;npleasant 'abits li0e

• awnin! chewin! !um• 7roupin! to!ether with other staA for

a chat while on duty• #annerisms li0e bitin! nails crossin!

arms bitin! lips etc.• ;sin! si!n lan!ua!e• )houtin! !i!!lin! loud conversation

and horse playin!

2 l ' bi li0


92/100


• *aydreamin! and eavesdroppin!• %ndul!in! in customer=s private conversation• Puttin! hands on poc0et and playin! with

poc0et coins• Leanin! on walls tables and chairs• )neerin! or starin! loo0 frownin! loo0 and

show irritation• *emandin! for a tip countin! tips in view of

customer



93/100

2. ;npleasant abits li0e• $irin! !rievances a!ainst the company

to customer• Too much familiarity with the customers• -lu n! customers

• Readin! newspaperKma!a9ines• )in!in! whistlin!• ;se of rude and insultin! lan!ua!e

• )eatin! with customer to indul!e inconversation with them

2 l t ' bit li0


94/100


• Pointin! at somethin! or someonewith a :n!er

• %nterruptin! customers conversationunless for valid reasons

• *ivul!in! con:dential information tocustomers

• Leavin! one=s station lon!er thannecessary

#(&


95/100

#(&;

• The ran!e of food items served in anestablishment includin! theiror!ani9ation into a number of courses.

• The arran!ement by which items areoAered.

• The physical ob ect on which the list

of items is written for !uests tochoose from.

#(&


96/100

#(&;

#enu are laid out so that the diAerentcourses appear in the order in whichnormally be served. They usuallypresented in a framewor0 of :ve coursesas follows8

$ppeti9ers)oups)alad#ain courseKentrIe*esserts-evera!es

$PP(T% (R)


97/100

$PP(T% (R)

• *esi!n tostimulate therather than to

satisfy theappetite.

d


98/100

Hors d’Oeurves(a r durv! "rench a r d#-vruh$- are the small, savory bites,typically finger foods, servedbefore a meal usually in a buffet

style or passed on trays by aiters.


99/100

is a mi%ture of cooked ground meat and fat minced into a spreadablepaste.

Pâté &pah-tey$

https://en.wikipedia.org/wiki/Ground_meathttps://en.wikipedia.org/wiki/Mincedhttps://en.wikipedia.org/wiki/Mincedhttps://en.wikipedia.org/wiki/Ground_meat


100/100

Documents

Fbs Lecture