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Why are banquets often more profitable than a la carte dining? It is easier to schedule labor and has greater per-guest revenue It is a
Why are banquets often more profitable than a la carte dining? It is easier to schedule labor and has greater per-guest revenue It is a good way to use up food that otherwise would go to waste Lower-skill servers and cooks needed saving labor Bill can be padded with many extra charges
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International Economics Theory and Policy
Authors: Paul R. Krugman, Maurice Obstfeld, Marc J. Melitz
9th Edition
978-0132146654, 0132146657, 9780273754091, 978-0273754206
