F&B: Quality Assurance Include Weekly and Monthly Audit and Trainings

F&B: Forecasting and Trend Analysis

Provision & Training on Good Manufacturing Practices

Supply Chain Management Report

Vendor Management

Financial Studies (Business Operations)

Recipe Creation by Industry Professional Chefs & Training of Staff

Taste Panel Creation by a Professional Chef (9-15 dishes)

Taste Panel Creation by a Professional Chef (5-8 dishes)

Menu Costing (12-24 items)

Menu Costing (Less than 12 items)

Menu Consultation & Engineering