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Honky-Tonk Food Director
10 chapters
01
Deciding What the Room Is
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02
Building the Menu Around It
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03
Does the Kitchen Earn Its Place
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04
Program Standards
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05
Capacity and Growth
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06
The Event Calendar as the Planning Unit
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07
Building the Bench Across the Program
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08
Deciding What Comes Off
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09
Working With the Room's Other Departments
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10
Where the Program Goes
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