Description of food and beverage management

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Reference no: EM1351375

Description of Food and Beverage Management

1 What is guest service? Why is guest service important to a food and beverage operation?

How may managers increase the level of guest service provided? Recommend at least three strategies

2 What complaints arise in a food and beverage operation? How are these complaints handled? Who handles them? How does mishandling a complaint affect word-of-mouth advertising? What possible ramifications may occur?

Reference no: EM1351375

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