Quali sono le variabili fondamentali da conoscere? Arriva la seconda parte (di 3) del webinar dedicato alla gestione di uno staff di ristoranti (e non solo).
Sebastiano Pira, esperto di Hospitality, docente e profondo conoscitore del settore Food&Beverage, spiega il labor cost, come creare delle KPI e tanto altro.
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