Food and Beverage Operations Management
11 Pages3192 Words116 Views
Added on 2020-12-09
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Food and Beverage Operations Management INTRODUCTION 1 TASK 11 1.1 Characteristics of food production and beverage service systems 1 1.2 Factors affecting recipes and choice of menu1 1.3 Cost and requirement of staff members for various operations 2 1.4 Suitability of food production systems and beverage service systems3 TASK 23 2.1 Discussion about the role and the use of financial statements in food and beverages operations. 5 3.2 The selection and suitability of recipes for menu, including the beverage list.6 TASK 46 4.1 Plan for the food
Food and Beverage Operations Management
Added on 2020-12-09
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