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Academy
Kitchen Manager
10 chapters
01
Getting the Forecast
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02
Building the Pars
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03
Specifications and Vendors
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04
Costing and the Number That Matters
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05
Menu Architecture
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06
Scheduling
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07
Waste and Utilization
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08
Quality Standards and Drift
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09
Planning a Sold-Out Night
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10
Building the Bench
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