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Kitchen Manual
Kitchen Manuals for Hotels and Resorts.

Total result found : 3

Introduction to The Hotel Industry
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Hotel Industry Introduction
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Hygiene Assessment
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Hygiene Assessment
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Kitchen Manual
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Menu Design - A menu should be treated as your marketing tool and your silent sales person, as it is your menu that decides if and what people eat in your establishment. It is a marketing tool which is too often regarded and seen as a grubby piece of laminated paper or cheap card which customers order their food from. But forward thinking managers know better as they can see outside the box and plan their menu scientifically taking the vital variables into consideration.
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Clean towels to be available and folded prior to commencement of new shift, as part of the daily mise en place. Use a tray for carrying dirty towels and special tongs for lifting the towels. These should be ready by the fridge/warmer as part of the mise en place.

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