The capture rate is defined as the
A) number of guests dining at the restaurant that are NOT hotel guests
B) number of guests attending a banquet
C) number of guests staying at the hotel who dine in the hotel's restaurant
D) number of guests drinking in the bar
Correct Answer:
Verified
Q1: Hotel restaurants present a challenge to Food
Q2: An acceptable profit margin for food in
Q3: Bar efficiency is measured by
A)profit margins on
Q4: The sale price of a steak dinner
Q5: The cost of depleted inventory for a
Q7: Responsibilities of the Chief Steward include which
Q8: A banquet refers to
A)a large group of
Q9: The dollar differential between the cost and
Q10: Theatre style seating is best for
A)a workshop
B)a
Q11: The Catering Director normally works with the
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