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Lastly in this threaded discussion, let's talk about the catering and banquet department in a hotel. This might be particularly interesting to those who are
Lastly in this threaded discussion, let's talk about the catering and banquet department in a hotel.
This might be particularly interesting to those who are thinking of pursuing a career in events:
Is the catering and banquet department typically profitable? Why?
Why do you think that most food and beverage departments in hotels are not profitable?
What do you think hotels can do to turn a profit in food and beverage?
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