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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-NAT_CON_12-S_SEM12@acfchefs.org
DTSTAMP:20120702T093446Z
DTSTART:20120715T170000
DTEND:20120715T180000
SUMMARY:ACF Understanding Food Cost and Maximizing Menu Profitability
LOCATION:Orlando World Center Marriott, Orlando, FL
DESCRIPTION:Are you leaving money on the table? An in-depth review of food cost controls from purchasing to menu content.  Apply menu analysis techniques to determine contribution margins, menu profitability and how to maximize both.  Including comprehensive marketing programs to improve menu profitability and increase your bottom line.\n  Presented by:  Charles Kehrli, CEC, Executive Chef, The Yale Club of New York City\n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 21, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=NAT_CON_12 for updates.
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