Homework Clinic
Hands-on Clinic => Food and Culinary Arts => Topic started by: Redwolflake15 on Jun 15, 2020
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What sorts of considerations go into the decision to offer a buffet exclusively or in addition to a la carte service?
◦ Space, expense of equipment, and location of the service line
◦ Cost of labor with need for more highly skilled staff
◦ Ability to cross purpose food otherwise destined for the dumpster
◦ Difficulty in recruiting and training skilled dining room staff makes buffet attractive
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Space, expense of equipment, and location of the service line
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thank you