Question: 1. Why would it be important for the general manager to be trained in these essential F&B management skills such as inventory management, COGS, menu

1. Why would it be important for the general manager to be trained in these essential F&B management skills such as inventory management, COGS, menu engineering, and percentages to understand the cost evaluations?

2. Wine by the glass pouring percentages were at 24% to 44% on paper, however, most wines by the glass were being over poured so these results were estimated lower than actual. What are the main issues due to this scenario?

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