The Business Chef |
Contents
Market Position | 20 |
The Role of Creative Specials | 34 |
Quality Control and Menu Analysis | 48 |
Copyright | |
20 other sections not shown
Common terms and phrases
appetizers Avocado beginning breasts brunch butter chef's Chicken COOKING SCHOOL Cover and refrigerate creative culinary cup Chopped customers Deglaze desserts dining dinner dishes Dishwasher dollar entrees example experience fillets firing fish floor staff food costs food pc Fresh garde manger garlic Garnish Grilled head chef hiring ingredients inventory Jose Jose kitchen labor pc Line Chef Line Cook lunch meat menu analysis menu items mozzarella Mushrooms Nouvelle cuisine offer Olive Oil Onion oregano owner owner-manager pasta pc's percent plate Platter portion preparation problem profit purchasing Ravioli recipes refrigerate until service restaurant restaurant's Salad salary sales volume salt and pepper Sandwich sauce saute pan Scallions schedule seafood season sell servings shallots shifts shrimp sold specials list Spinach Steak successful tablespoon taste Tomato Tortellini trends Tuna Salad upscale vegetables waste factor week White Pepper wine workers