There is a trade-off between a fully qualified chef and lower costs. How can a balance be

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There is a trade-off between a fully qualified chef and lower costs. How can a balance be achieved to leave a reasonable return for the owners? Appendix

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Restaurant Concepts, Management, And Operations

ISBN: 9781119393580

8th Edition

Authors: John R Walker

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Question Posted: Jun 25, 2024 02:01 AM

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There is a trade-off between a fully qualified chef and lower costs. How can a balance be

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Restaurant Concepts, Management, And Operations

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