Increased availability and variety of foods and beverages

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Reference no: EM132297956

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

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

3. Why must foodservice operators pay attention to detail and watch every penny?

4. Why are the concepts of rhythm, timing, and flow important in foodservice operations?

Reference no: EM132297956

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