Monday, May 13, 2013

Tips for Banquet Menu Engineering and Cost Control:

  • All menus items have been cost-valued and the price level has been established according to the objectives set by the Management Team.
  • Therefore, it is very important to respect the different recipes and instructions given by the executive Chef or his Assistant.
  • The size of a recipe must be adapted to the number of people and to the selected menu choice.

Read Full Article>>

No comments:

Post a Comment