Managing Food Production in a Restaurant

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Added on  2023/01/11

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Presentation
AI Summary
This presentation discusses the key principles, methods, and resources for managing food production in a restaurant. It covers topics such as training sessions, food safety, inventory management, supply and equipment capability, financial and human resources, effective resource management, standard operating procedures, monitoring food production, and evaluating the possible effects of deviation. The case study focuses on Blue Star Restaurant, a Chinese Cuisine restaurant in London, UK.

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