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ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻀﯿﺎﻓﺔ
BASIC MENU PLANNING PRINCIPLES
1. Strive for balance.
2. Emphasize variety.
3. Offer choices.
4. Add contrast.
5. Think about color.
6. Consider eye appeal.
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