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Do you think consumers are actually eating healthier, or do they want to think they are? What strategies are available to you to create flexible
Do you think consumers are actually eating healthier, or do they want to think they are? What strategies are available to you to create flexible menus to please many specific diets? Will you adapt to trends or buck them? What opportunities are presented to food service managers by fitness and diet trends
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Financial Management For The Hospitality Industry
Authors: William P Andrew, James W Damitio
1st Edition
0131179098, 9780131179097
