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Unformatted text preview: What are the challenges you may meet during the storage and preparation? How will you decide to BUY or MAKE the listed menu ingredients? What may be challenging in preparing a seasonal menu? Which steps will you consider in preparing, holding and serving the menu items? Determine the type of Menu to be Served How will your menu items be identified? What type of Purchasing will you use? (Include how will you select your purveyor)...
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This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.
- Spring '11