Explain the importance of the catering de- loss

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Questions

1. Briefly describe the challenges a food and

3. Explain the problems a hotel faces in mak- beverage director faces on a daily basis. ing the following departments profitable:

2. List the measures used to determine the restaurants, bars, and room service. food and beverage department's profit and

4. Explain the importance of the catering de- loss. partment for a hotel and list the responsi- bilities of a catering sales manager (CSM)

Reference no: EM133563090

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