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Cutting it Fine: Inside the Restaurant Business
Cutting it Fine Inside the Restaurant Business
Author: Andrew Parkinson, Jonathon Green
How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you feel with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundred of people at twenty minutes notice? Leading chef Andrew Parkinson answers all the questions we ha...  more »
ISBN-13: 9780099283720
ISBN-10: 0099283727
Publication Date: 6/6/2002
Pages: 240
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Publisher: Vintage
Book Type: Paperback
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