Let's face it, if you're planning a menu for a tea party of 8, it's
easy. You can do all sorts of wild and exotic things which take a
ton of time. But when you are planning a menu for a tea room that
serves 300 people per week or more with limited staff and a finite
budget, what do you do then? In this book, you will find out how to
develop and create your own cost effective yet delicious and
elegant menu, find out tricks to making/storing/serving large
quantities of food and develop easy systems you can implement in
your tea room to make your life easier.
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