SPTE 203 Food Service Management

SPTE 203 Food Service Management - Food Service Management...

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Unformatted text preview: Food Service Management Food Service Management I n the venue of antiquity, we quickly found out that: 1) People got hungry at the event. 2) People could not bring adequate food and beverage. 3) The venue was in a better position to provide food and beverage. 4) A potential revenue stream developed. 5) A great deal of trash was generated. More History At the Roman Coliseum, you could buy roasted fowl, pork, lamb, bread, water, sugar cookies, salted nuts, and wine snow cones. Vendors cooked on site and sold in the seating areas just like at our venues today. The hot dog and ice cream cone as we know it today were developed to be sold at public gatherings. Food Service Management Food and Beverage typically generates if not the largest, at least one of the largest revenue streams in your venue. I t is not uncommon for the profit margin on concessions to exceed 50%....
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This note was uploaded on 02/10/2011 for the course SPTE 203 taught by Professor Kenyon during the Fall '10 term at South Carolina.

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SPTE 203 Food Service Management - Food Service Management...

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