Food and Beverage Management Course
|TABLE OF CONTENTS |
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|TABLE OF CONTENTS |I |
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|Chapter One: An Introduction to Food and Beverage Management | |
|1.1 |The Concept of Management |1-2 |
|1.2 |What Is Hospitality Management? |1-3 |
|1.3 |The Manager’s Role in the Hospitality Industry |1-6 |
|1.4 |Categories of Managers in the Hospitality Industry |1-9 |
|1.5 |Management Levels |1-10 |
|1.6 |Food and Beverage Management Functions |1-11 |
|1.7 |Job Description of Food and Beverage Manager |1-14 |
|1.8 |Responsibilities of Food and Beverage Management |1-17 |
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|Chapter Two: An Overview of the Foodservice Industry | |
|2.1 |Foodservice
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|TABLE OF CONTENTS |I |
| | |
|Chapter One: An Introduction to Food and Beverage Management | |
|1.1 |The Concept of Management |1-2 |
|1.2 |What Is Hospitality Management? |1-3 |
|1.3 |The Manager’s Role in the Hospitality Industry |1-6 |
|1.4 |Categories of Managers in the Hospitality Industry |1-9 |
|1.5 |Management Levels |1-10 |
|1.6 |Food and Beverage Management Functions |1-11 |
|1.7 |Job Description of Food and Beverage Manager |1-14 |
|1.8 |Responsibilities of Food and Beverage Management |1-17 |
| | | |
|Chapter Two: An Overview of the Foodservice Industry | |
|2.1 |Foodservice
References: |Iv |