Sultan of the Meat

Sultan Of The Meat: Turkish Restaurant

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EMPLOYEES

NUMBER OF REQUIRED EMPLOYEES

EXECUTİVE CHEF

SALAD

BUTCHER

GRILL

PREPARATION

BARMEN

: 1 PERSON

: 2 PERSONS

WAITERS-RECEPTION : 10 PERSONS

EMPLOYEES NUMBER OF REQUIRED EMPLOYEES EXECUTİVE CHEF SALAD BUTCHER GRILL PREPARATION BARMEN : 1 PERSON : 2 PERSONS : 2 PERSONS : 2 PERSONS : 2 PERSONS : 2 PERSONS WAITERS-RECEPTION : 10 PERSONS

RESTAURANT LAYOUT AND DESIGN

Page 2 and 3: BRIEF HISTORY OF THE RESTAURANT •
Page 4 and 5: THE MENU
Page 6 and 7: THE MENU - MEAT
Page 8 and 9: THE MENU - MEAT
Page 10 and 11: THE MENU - SWEETS
Page 12 and 13: TYPE OF THE MEAT USED TENDERLOİN M
Page 14 and 15: MEAT OVERVIEW
Page 18 and 19: RESTAURANT LAYOUT AND DESIGN
Page 20 and 21: RESUME OF THE FOUNDER • MR ÖZGÜ
Page 22 and 23: CERTIFICATES
Page 24: PROFILE CONCLUSION - VVIP THE ART O

Sultan of the Meat

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