Description
This book is a guide to restaurant management. It covers topics such as menus, promotions, food production, costs, franchising, catering, labour management, accounting, and seating.
This text offers tips about restaurant management. It includes samples of menus, with special promotions, as well as techniques for controlling food production and costs. Franchising, catering, changes in meat grading, labour management, accounting and seating are also covered.
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