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SalaDinHo SalaDinHo
wrote...
Posts: 515
3 years ago
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
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
Author:
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JennyyyJennyyy
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Posts: 391
3 years ago
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SalaDinHo Author
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3 years ago
this is exactly what I needed
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Correct Slight Smile TY
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2 hours ago
This site is awesome
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