TITLE

KEY TO COST-CONTROL AT CHUBB & SON: `Batch-cooking, production logs'

AUTHOR(S)
Wolson, Shelley
PUB. DATE
April 1999
SOURCE
FoodService Director;04/15/99, Vol. 12 Issue 4, p132
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the subject of food-costs and quality according to executive chef, Brian Riordan. Educational background of Riordan; Culinary experiences; How to reduce costs by purchasing high-quality, fresh product; Factors affecting labor-costs; Advantages of batch-cooking.
ACCESSION #
1815412

 

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