Hospitality/ Tourism

Chapter 8

1. How has travel expanded our acceptance of different foods and beverages?

2. How have scientific and technological advances increased the availability and variety of foods and beverages?

3. Why are the concepts of rhythm, timing, and flow important in food service operation?

4. How can F & B operations be used as a marketing tool?

5. Why must food service operators pay attention to detail and watch every penny?

6. Why is sanitation such an important issue in food service opertions?

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