Question: SITHKOP002 Plan and cost basic menus (Assessment) Q4. How would the profit margins and menu type differ in a fine dining establishment compared to a

SITHKOP002 Plan and cost basic menus (Assessment)

Q4.

How would the profit margins and menu type differ in a fine dining establishment compared to a bistro or pub?

What would be cost factors you would need to consider for each of these operations?

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