Hit enter to search or ESC to close

Home
Fresh Online
News
Our Articles
Solution Provider
Editions
- Vol. 21
- Vol. 20
- Vol. 19
- Vol 18
- Vol. 17
- Vol. 16
- Vol. 15
- Vol. 14
- Vol. 13
- Vol. 12
- Vol. 11
- Vol. 10
- Vol. 9
- Vol. 8
- Vol.7
- Vol. 6
- Vol. 5
- Vol. 4
- Vol. 3
- Vol. 2
- Vol. 1
FOODBIZ with MEP

E-Mag

Volume 16

By Eileen ChanMarch 21, 2016September 19th, 2016No Comments

[exclusive_book cat=’vol-16-mag’]

Recent Articles

LOOKING OUTDOORS WHILE INDOORS – CHINA March 3, 2021
strategies for KOREAN FRIED CHICKEN restaurant business October 29, 2020
KOREAN FRIED CHICKEN: the rise of a GLOBAL PHENOMENON October 28, 2020
MEIKO: expanding territories with MEIKO Green October 28, 2020
The New Normal: COVID-19 And The New Hospitality Landscape September 9, 2020

Previous PostVolume 14 E-Magazine
Next Postservice PARTNERS

You May Also Like

E-Mag Vol 18

Volume 18 E-Magazine

Eileen ChanMay 3, 2017

E-Mag Vol. 17

Volume 17 E-Magazine

Eileen ChanJanuary 12, 2017

E-Mag Vol. 16

Volume 16 E-Magazine

Eileen ChanSeptember 26, 2016

Share Tweet Share Pin

MISE EN PLACE

(French pronunciation: [mi zɑ̃ ˈplas])
A term in professional kitchens for "everything prepared and in its place" - reflecting the importance of having the right information with the right tools.

Categories

Categories

Recent Posts

LOOKING OUTDOORS WHILE INDOORS – CHINA
strategies for KOREAN FRIED CHICKEN restaurant business
KOREAN FRIED CHICKEN: the rise of a GLOBAL PHENOMENON

© 2024 mise en place.

Home
Fresh Online
News
Our Articles
Solution Provider
Editions
- Vol. 21
- Vol. 20
- Vol. 19
- Vol 18
- Vol. 17
- Vol. 16
- Vol. 15
- Vol. 14
- Vol. 13
- Vol. 12
- Vol. 11
- Vol. 10
- Vol. 9
- Vol. 8
- Vol.7
- Vol. 6
- Vol. 5
- Vol. 4
- Vol. 3
- Vol. 2
- Vol. 1
FOODBIZ with MEP