As General Manager, how would you direct your Director of Food and Beverage (who oversees all food and beverage outlets including the restaurant and banquets) to address the rising inflation that has forced the hotel to raise menu prices in all outlets, due to higher food costs, labour costs and energy/utility costs. These increased costs are now a significant challenge for the hotel to achieve its food and beverage profitability budget in 2023. Difficult choices will have be made to manage the hotel's profitability while maintaining a high level of guest satisfaction.