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Revision as of 06:42, 12 March 2023 by MarcellaWakefiel (talk | contribs) (Created page with "The traditional restaurant service began with the customer choosing their meal from an menu. In order to maximize the profit from each meal, the restaurant supervised the sele...")
The traditional restaurant service began with the customer choosing their meal from an menu. In order to maximize the profit from each meal, the restaurant supervised the selections and portions . Many restaurants are now able to provide more customers with an lower level of staffing and thus increase their profit margins through selling more units.
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