Food and Beverage Operational Controls - Presentation

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Food and Beverage Operational Controls

CM226 Catering and Event Management. Chapter . 6, pages 136 . – 154. CHAPTER OBJECTIVES. 1. Discuss the operations of a food and beverage business.. 2. Explain the policies and procedures that are in place to ensure a consistent standard of purchasing, production, and presentation..

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Food and Beverage Operational Controls






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