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Author Question: Why are banquets often more profitable than a la carte dining? (Read 596 times)

Yolanda

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on: Jun 15, 2020
Why are banquets often more profitable than a la carte dining?
◦ It is easier to schedule labor and has greater per-guest revenue
◦ It is a good way to use up food that otherwise would go to waste
◦ Lower-skill servers and cooks needed saving labor
◦ Bill can be padded with many extra charges
ManageFirst: Principles of Food and Beverage Management ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by Yolanda on Jun 15, 2020

stillxalice

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Reply #1 on: Jun 15, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Ernest Goode

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Reply #2 on: Mar 1, 2022
thank you


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