Purchase/Menu Planning


Directions for the current event: Find a current example (less than two years old) related to purchasing/menu planning or costing, etc., best practices or new practice/procedures used by or in a hospitality operation. Describe two key points. How might you use this information in the future? Include resources, 1/2 to 1 page, single spaced. Submit as a Microsoft Word document.

Latest completed orders:

Completed Orders
# Title Academic Level Subject Area # of Pages Paper Urgency