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Restaurateurs and hoteliers have always had a problem with cutting cost to maximize profit during the purchasing function. Which method or methods do you think

Restaurateurs and hoteliers have always had a problem with cutting cost to maximize profit during the purchasing function. Which method or methods do you think may be the best cost-effective measure to apply for a hospitality organization of your choice.

(Example: cash discounts, hedging, substitutions, blanket ordering, improved negotiations, economical packaging, odd hours deliveries, co-op purchasing, cost plus purchasing, promotion discounts, exchange bartering etc.)

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