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dc.contributor.authorBassett, Harold J.eng
dc.date.issued1978eng
dc.description"4/78/1.5M"eng
dc.description.abstract"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.eng
dc.description.statementofresponsibilityHarold J. Bassett (State Extension Specialist, Food Science and Technology ; University of Missouri--Columbia)eng
dc.identifier.otherM-0109-1978eng
dc.identifier.urihttps://hdl.handle.net/10355/71906
dc.languageEnglisheng
dc.publisherUniversity of Missouri. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesM - Manuals (MU Extension) ; 0109 (1978)eng
dc.relation.ispartofseriesManagement of foodservice operationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station sites for current information.eng
dc.titleIncreasing profits with cheeseeng
dc.typeDocumenteng


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