menus that reflect the restaurant's concept and cater to customer preferences. Creating new dishes and
menus that reflect the restaurant's concept and cater to customer preferences. Creating new dishes and
of products. Vacuum pack and display meat on the sales floor. Rotate stock regularly and check food sell-by
of products. Vacuum pack and display meat on the sales floor. Rotate stock regularly and check food sell-by
operate a cost-effective department by maximising sales and limiting expenses.
You willplan