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Kitchen Cost Control
Royal Hall of Industries, Moore Park, Sydney · Monday, May 28, 2012 from 11:00 AM to 12:00 PM
Ken Burgin of Profitable Hospitality grills 3 leading Sydney chefs at Foodservice Australia 2012.
Topics covered include: recipe costing, purchasing & stock management, negotiating with suppliers, waste reduction, menu design and keeping wage costs under control.
This is essential information for every foodservice operator!
Topics covered include: recipe costing, purchasing & stock management, negotiating with suppliers, waste reduction, menu design and keeping wage costs under control.
This is essential information for every foodservice operator!
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