Lecture In the hands of a baker: Chapter 3 - The Culinary Institute of America
Lecture In the hands of a baker: Chapter 3 - The Culinary Institute of America
This chapter will help you: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele; study the market, choose an appropriate location, and determine financial feasibility; plan an atmosphere and décor suitable to a concept and its intended clientele;...