How menu must harmonize to create a smooth operation

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Reference no: EM133903234

Questions:

1. Discuss how the equipment and menu must harmonize to create a smooth operation.

2. What courses are usually listed on a modern dinner menu?

3. What techniques can you use to create a menu that offers a good balance of choices for the customer?

4. Why should the design and limitations of the kitchen and the skill level of the staff be considered when designing a menu? Hello there, can you please send the solution in word not as handwritten to copy it i would really appreciate it Best regards.

Reference no: EM133903234

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