Volume 13 | Issue 2
Volume 13 | Issue 2
Volume 13 | Issue 2
Volume 13 | Issue 2
Volume 13 | Issue 2
It is become the routine activity to dine out in the present time. The people involved in this business of food such as the chef and the restaurant owners are trying to improve the dining experience of the consumers. The chef are considered as the artist who prepare the food with an eye tempting presentations. The process of arrangement of the food by the chef is only done with the help of human intellect