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765655
Study
Description
Mind Map on Study, created by davidhawes2 on 17/04/2014.
Mind Map by
davidhawes2
, updated more than 1 year ago
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Created by
davidhawes2
over 10 years ago
25
0
0
Resource summary
Study
Butchery Practice
Proper dry-aging
Seam butchery
Uses of modern cuts
Tradition cuts
Added value products
Diversification
Shopping experience
Hot food counter
Ready meals
competitions
Pie's and Pastries
Relationships
Suppliers
Clients can costumers
Staff
Family
Story
Link between butchery and farming
On site farming
Regular visits with clients to suppliers/farms
Showing link effectively
Quality
Physical Presentation
Produce
Regional
Local
Techunique
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