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MED201 Menu Engineering and Design Add in library

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 Discuss ‘menu engineering’ as an effective management tool used in the hospitality industry, specifically in the context of menu analysis to maximise an establishment’s profitability.  Part B (300 words): Cost Control - Research and discuss how effective stock control and conduct of monthly stocktakes assist in controlling food wastage, and the impact they have on food cost and cost control. In addition, provide two (2) examples why they are essential for any culinar ...

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