Find nutritional and economic aspects in menu planning

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Reference no: EM132651967

1. What are the two key questions in business planning to establish your product and services?

2. How did Escoffier's invention of the "partie system" affect the production and quality procedures in commercial kitchens?

3. Many current trends in the hospitality industry Centre on environmental impacts and freshness of products. List 4 examples of how this affects purchasing and the nutritional and economic aspects in menu planning?

Reference no: EM132651967

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