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Some food cost related to all departments some is only f&b department.so control of our cost related to all f&b ingredients and all over staff food everything.

  • First point is to see and check your store all ingredients rate and quality.
  • Department to kitchen wise by wise requires quantity on the booked this days.
  • And proved to good quality food less quantity.
  • Day wise day booked per person to redy your food.
  • spoiled report very important of our cost.
  • staff food recovery and then better.
  • Beverage liquor used received from store.
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9y ago

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