Use of standardized recipes to produce quality food

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Reference no: EM131655921

Food production (typically a back of house role) and service (typically a front of house role). How does synergy between back and front of house play into both the guests' experiences and the financial results of the restaurant. What is the role of the manager in ensuring the use of standardized recipes to produce quality food, served to high standards every time?

Reference no: EM131655921

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