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Hotel Industry Trends - Food and Beverage

Friday August 8th, 2008

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	Using Downtimes to Boost Production & Cut Costs - By Ken Burgin
	Downtime is when staff cost nothing for the extra tasks you give them.


	2008-05-21	Food and Beverage	more...

	Cornell Restaurant Report Shows How to Calculate Revenue Accurately
	Online Restaurant Report Demonstrates Management Decision Tool


	2008-05-16	Food and Beverage	more...

	Food & Beverage - Food Cost and Portion Size - By Joe Dunbar
	Would your restaurant guests welcome smaller portion sizes for a similar check average? After a week on the road dining out each day, I b...


	2008-05-12	Food and Beverage	more...

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