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Canceled: Restaurant/Hospitality Recovery- Part 1

Determining Food Costs - Do you know how many of each menu item you sell daily? Do you know how much each menu item nets when you see it going to a table? • have a system of check and balance. (ie: steaks purchased vs. steaks sold)

Speaker(s): Chef Jonathan Kouse

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Thursday, March 4 at 9:30am to 11:30am

Virtual Event
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Lectures & Presentations

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Students, Faculty & Staff, Alumni, General Public

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Jobs & Professional Development


Ohio SBDC at Miami Regionals
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