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Outline 2 rationales why using standardized recipes supports cost control in a bar? Discuss 2 reasons why it can be difficult to make bartenders use

  • Outline 2 rationales why using standardized recipes supports cost control in a bar?
  • Discuss 2 reasons why it can be difficult to make bartenders use standardized recipes - explain how you as a manager would approach getting a bartender on board to use standardized recipes?

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