Abstract:The main purpose of this study is to build from practice to theory by developing a flow chart of menu planning based on the practices of a single successful executive chef and then testing the generality of the flow chart by assessing agreement with flows by 10 other executive chefs working in similar environments. This paper involves deep observation of real-life practices of one 5-star executive chef and his associates using. Observation is based on the 5W2H1E approach. A flowchart of the menu planning proce… Show more
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