Hospitalitynet
As hotels move into budget season, executives are once again scrutinizing expenses across departments. Food and beverage (F&B) often takes center stage because the practices for managing costs there are well established: portion sizes are tracked, spoilage is audited, and menus are engineered to maximize profitability…
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A Recipe for Cost Control Success: 5 Lessons from F&B for Hotel Budget Season
Samatha Pecora
03:20
As hotels move into budget season, executives are once again scrutinizing expenses across departments. Food and beverage (F&B) often takes center stage because the practices for managing costs there are well established: portion sizes are tracked, spoilage is audited, and menus are engineered to maximize profitability…
