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Pricing and profits in operating catering business

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Assignment: Pricing and Profits in Operating a Catering Business

1. Explain in detail, (examples, pricing formulas, kitchen design, food sourcing etc) how a caterer can maximize his or her profits.

2. How important is plating and presentation to the customer, how can it affect the quality of food output, the price and other operations of a catering business?

3. A penny saved is a penny earned. How can a caterer save on expenses? What can be done to control or avoid additional costs?

Reference no: EM133399057

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