What factors you need to consider when creating menus for food and Culinary market.
The answer must be (150-250 words). Use the textbook I provided as the resource. Answer must provide full understanding of the question and provide support via proper citation which is APA style. The response must adequately answer all parts of the question.
Reading Assignments for Week 2-For this week, read pages1-26&273-280
1: The Entrepreneurial Spirit
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Discussion: PartV – Developing Your professional Practice
25: Consulting in Long-Term Care
26:Tapping the Food and Culinary Market
Attachments:
the_entrepreneurial_nutritionist_4th_-_king.pdf
