Question
SITHKOP002 Plan and cost basic menus (Assessment) Q4. How would the profit margins and menu type differ in a fine dining establishment compared to a
SITHKOP002 Plan and cost basic menus (Assessment)
Q4.
How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?
What would be cost factors you would need to consider for each of these operations?
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Business Forecasting
Authors: John E. Hanke, Dean Wichern
9th edition
132301202, 978-0132301206
