Briefly describe the challenges a food and beverage director faces on a daily basis.
Answer to relevant QuestionsList the measures used to determine the food and beverage department’s profit and loss. What is the difference between fortified and aromatic wines? In what combination is it suggested to serve food and wine and why? Describe a typical bar setup. Explain the purpose of suggestive selling. What characteristics make up a good server? Explain the term National School Lunch Program (NSLP).
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