Food & Beverage: According to Cornell, Food and Beverage expenses can take up to 40% of a hotel’s operating costs. In this new economy, hoteliers are looking for creative yet long-term methods for reducing those expenses without hurting their scores. In this article, we portray a Cornell training guide that offers specific methods and best practices for reducing waste in food services. In fact, this guide is set up so you can easily train your staff. Additionally, we give you pointers on how to not only get them on board but also make them excited to help! Read on...
Posted on: Thu, 01 Aug 2013 21:13:32 +0000
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