THE BASIC PRINCIPLES OF CATERING I MALVIK

You set the subsidy and plan. Staff members use an app to get what they need from the rotating range of eating places.You can certainly scale up or all the way down to fulfill fluctuating headcounts and budgets across places. No wasting food stuff — or revenue.Har tatt fagbrev som institusjonskokk og deretter fagbrev som kokk i 2015 ved Britannia