How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve?

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The Restaurant From Concept to Operation

ISBN: 978-0470626436

6th Edition

Authors: John R Walker

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Question Posted: Feb 08, 2013 06:23 AM

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How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve?

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Very aware of clientele demand as well as federal and state regulations ...View the full answer

The Restaurant From Concept to Operation

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