Hotel management notes of food production of Menu Planning (3/4 semester)
Hotel management notes of food production of Menu Planning (3/4 semester). A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling of a menu is one of the caterer’s most important jobs – wh...See more
ether for establishments such as restaurants aiming to make a profit , or for those working to a budget, such as hospitals and schools.
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