Purchase/Menu Planning

Purchase/Menu Planning

 

Directions for the current event: Find a current example (less than two years old) related to purchasing/menu planning or costing, etc., best practices or new practice/procedures used by or in a hospitality operation. Describe two key points. How might you use this information in the future? Include resources, 1/2 to 1 page, single spaced. Submit as a Microsoft Word document.

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