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Handbook of Concierge Medical Practice Design
book

Handbook of Concierge Medical Practice Design

by Maria K. Todd
December 2014
Intermediate to advanced content levelIntermediate to advanced
212 pages
5h 40m
English
Productivity Press
Content preview from Handbook of Concierge Medical Practice Design
6Handbook of Concierge Medical Practice Design
scallops, clams, mussels, halibut, salmon, and more. One day the man-
ager comes to the chef and says, “We’re upside down here—take it down
a notch,” so the chef first reduces a few items that were on the menu, but
were often passed over for other delicacies, the first step in cost contain-
ment. The manager comes back again and says “cut back more.” This time,
the chef removes a few items. Perhaps the chef replaces these items with
other items to fill the gap on the display but with a new dish that uses a less
expensive ingredient, say tuna tetrazzini (tuna casserole—made with tuna,
spaghetti, Parmesan cheese, and mushrooms). You get the idea.
Eventually, though the buffet is still hobbling al
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Publisher Resources

ISBN: 9781466568181