Embedding sustainability at the core rather than treating it as an add-on.

Ensuring adherence to FSSAI and other regulatory licenses for food safety and operational compliance.

Profit and Loss statement is very crucial at the end of a month. It is a sheet which at one glance gives the details about the revenue and the costs and shows the status of business as Profitable, Break Even or Loss.

It include wine producing area in France,famous French wine and regions.

The Daily Sales Report (DSR) is the core tracking element for controlling cash, measuring sales and transactions performance, and forecasting future sales and transaction.

For any business to have profits, the sales must be high and costs must be low. If costs are not controlled, the profitability of the business will get low. The main costs in F&B business are food cost, labour cost and semi-variable cost. Out of the three, the topmost which affects the profitability is the food cost. Food cost is the cost of raw materials used to make the finished products listed on the menu.

HACCP is Hazard Analysis and Critical Control Points. The basic mandatory food safety and hygiene rules and standards are essential to be followed in order to serve safe and healthy food to the customers. These food safety standards keep the production staff as well in good health.

Obtaining necessary permits and approvals required for legally operating a hotel.

Familarization with Bar layout & Design, Bar classification & mixing Drinks.Operations of Bar

P&L of restaurant business is shown through illustration's and the profit and losses are divided in the restaurant operating expenses into categories and subcategories.