Increasing profits with cheese

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Manual0109-1978.pdf (16.79 MB)

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Bassett, Harold J.

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1978

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"The foodservice business operator must ask himself several questions when choosing an item to emphasize on his menu. The most important questions concern profitability and palatability. Will it really help the business Do people really like it enough to buy it? Is the consumption trend up over the past few years? One food item that affords a 'yes' answer to these questions is cheese, or more correctly, the large family of cheeses. The following the information will assist the aggressive restauranteur in using cheese in the many ways for which it is so admirably suited."--First paragraph.

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https://hdl.handle.net/10355/71906

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Archive version. For the most recent information see extension.missouri.edu.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station sites for current information.

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