The Pierre Focused on Costs and Revenues in the Food

The Pierre focused on costs and revenues in the food and beverage arena in order to differentiate itself from other foodservice venues. In order to do so effectively, Pierre performed which of the following?

A) Upgrading its restaurant purchasing function
B) Hiring a top executive chef from the Culinary Institute of America
C) Delegated the financial responsibility for food purchasing to an independent consultant
D) All of the above
E) Only a and c