Explain how constraints may impact your selection of a catering ‘financial’ system for a venue. Give an example of how may be a constraint in relation to your ‘staff’ selection of a catering system for a venue. How might size’ influence your decision about the catering ‘establishment system to be selected for a venue?
Explain how ‘financial’ constraints may impact your selection of a catering system for a venue. Give an example of how ‘staff’ may be a constraint in relation to your selection of a catering system for a venue. How might ‘establishment size’ influence your decision about the catering system to be selected for a venue?