The biggest challenge facing on-premise catering managers is the perception among guests that all caterers are exactly alike?
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Q49: There are more fixed costs in catering
Q50: A responsibility of an executive director of
Q51: Catering can create an image for the
Q52: To sell a catering event, potential markets
Q53: On-premise catering is generally the _ largest
Q55: It is common for Benninger to write
Q56: In most hotels, the director of catering
Q57: Why did Good Eats Grill decide to
Q58: According to the author, employees are the
Q59: Sub-contracting will become more common, especially for
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