WAYS TO CONTROL COST EFFICIENCY IN HOTELS WITH A REFERENCE TO FOOD AND BEVERAGE INVENTORY CONTROL IN HOTELS
Mangal Kapilesh Mangal Dinesh, Prof. (Dr.) Prakash Divakaran.
Abstract
Ethnic bistros regularly reflect the social persona of the owner. While these bistros are famous for a variety of commercial locations, they are irregular, especially for visitors and new untouchables looking for a distinctive environment and others with whom they have a generally common culture. Food is usually the mode for this impression of being a place. The turn of events and the changing nature of the region reflect the confirmation of different ethnic foods within our affiliation. Ethnic bistros typically proceed with two courses: towards a balance true to early country cuisine, or towards a more essential market certificate through changing up menu things.
Key words: EFFICIENCY ,REFERENCE , BEVERAGE , INVENTORY , CONTROL
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