THE IRREFUTABLE LAWS OF BEING A CHEF
Culinary Cues
FEBRUARY 9, 2022
Unless this becomes a guiding principle then all other objectives of the chef will be unattainable. To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. www.harvestamericacues.com BLOG. Restaurant Consulting.
Let's personalize your content