Discuss your concerns as the gm that would apply

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Reference no: EM133509163

Question: You are a General Manager (GM) of a medium size hotel. The Food Production and Service areas will be redesigned, and new equipment will be purchased.

Discuss your concerns as the GM that would apply to the kitchen operation such as workflow, layout, storage, etc.
Also, comment on environmental concerns you would consider concerning current trends and sustainable practices.

Reference no: EM133509163

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