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Describe factors that a new food and beverage operation

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Identify and describe factors that a new food and beverage operation must consider when selecting fruit, vegetables, beef, poultry, fish, wheat and baking products, and other foods. Explain how selection factors impact operational costs and menu prices.

Give an example a recipe log of five major cocktails prepared in the bar, including preparation method, service glass and appropriate garnishes.

Reference no: EM133038988

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