Slide 1OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3 OH 3-1 Slide 2 OH 3-2 Chapter Learning Objectives Explain why…

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1. Hospitality lawFrom Wikipedia, the free encyclopediaHospitality law is the body of law relating to the foodservice, travel, and lodging industries.That is, it is the body…

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* MENU Design From design to evaluation Rationale Everything starts with the menu. The menu dictates much about how your operation will be organized and managed, the extent…

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