Lecture Fundamentals of menu planning – Chapter 6: Standard recipes

Lecture Fundamentals of menu planning – Chapter 1: New trends in the foodservice industry

8 p | 17 | 1

Lecture Fundamentals of menu planning – Chapter 9: Sales history

8 p | 29 | 1

Lecture Fundamentals of menu planning – Chapter 7: Recipe costing

7 p | 31 | 1

Lecture Fundamentals of menu planning – Chapter 3: Nutrition and menu planning

7 p | 27 | 1

Lecture Fundamentals of menu planning – Chapter 11: Foodservice equipment analysis

9 p | 9 | 1