1.From a food and beverage manager’s perspective – Why is managing the diversity of an international food and beverage operation so important? Discuss this by using a system, or process, or method and/or technique (to be sourced from academic hospitalit journals or textbooks).
2.From a food and beverage manager’s perspective –What are the important things to consider when planning, designing and allocating space for storage, preparation, production and service for a food and beverage operation. (Discuss this question by using examples from academic hospitality journals or textbooks).
From a food and beverage manager’s perspective -What are the important characteristics to consider for a food and beverage establishmentwhen marketing a business in relation to its size, type, market, planning. (Discuss this question by using examples from academic hospitality journals or textbooks
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