WAYS TO CONTROL COST EFFICIENCY IN HOTELS WITH A REFERENCE TO FOOD AND BEVERAGE INVENTORY CONTROL IN HOTELS

Abstract

Ethnic bistros regularly reflect the social persona of the owner. While these bistros are famous for a variety of commercial locations, they are irregular, especially for visitors and new untouchables looking for a distinctive environment and others with whom
they have a generally common culture. Food is usually the mode for this impression of being a place. The turn of events and the changing nature of the region reflect the confirmation of different ethnic foods within our affiliation. Ethnic bistros typically
proceed with two courses: towards a balance true to early country cuisine, or towards a more essential market certificate through changing up menu things.