© 2011, Educational Institute 17 Control Procedures and Staffing Control Procedures Meals: usually charge per person Hotels must establish a head count procedure to determine the actual number of meals served Count coupons or tickets at door or table, or count dishes Coffee breaks or hospitality suites: charge per cup or gallon of coffee, per piece or tray of Danish Complimentary hors d'oeuvres allow higher meal and drink charges Labor charges and setup costs added to small- function bills (continued)
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