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Cover per Occupied Room (CPOR) is one statistic which can be used in forecasting. [3]This is the average spent per individual customer, which can be calculated separately for each member of the serving staff.
A serving size or portion size is the amount of a food or drink that is generally served. A distinction is made between a portion size as determined by an external agent, such as a food manufacturer, chef, or restaurant, and a "self selected portion size" in which an individual has control over the portion in a meal or snack. [ 1 ]
[citation needed] This practice of serving a set meal at a collective table became the most common way of dining in public in Paris until the development of the restaurant. Places which offered tables d'hôte sometimes also allowed à la carte ordering. The term continued to be used with the advent of the restaurant, expanding to include ...
An elderly passenger died and other passengers fell ill. For this reason catering firms and airlines have worked together to provide a set of industry guidelines specific to the needs of airline catering. The World Food Safety Guidelines for Airline Catering is offered free of charge by the International Flight Service Association. [63]
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Catering service providers are often skilled and experienced in preparing and serving high-quality cuisine. [15] [16] They offer a diverse and rich selection of food, creating a great experience for their customers. There are many different types of wedding caterers, each with their approach to food. An example of wedding catering