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Management Add in library

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1. Research and summarize what considerations should be included when creating a dessert menu for a restaurant or commercial catering organisation         2. Evaluate and distinguish at length why it is important to use standard recipe cards when  producing a variety of  desserts, cakes, breads and pastries      3. Explain what environmental factors you must consider when storing ingredients for and displaying desserts, cakes, past ...

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Tags: Australia Sydney Management Management University of New South Wales Management 

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