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Download MODULE 1 - FUNDAMENTALS IN FOOD SERVICE OPERATIONS
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MODULE 1 FUNDAMENTALS IN FOOD SERVICE OPERATIONS OBJECTIVES 1. Be familiar with the beginnings of food service industry 2. Differentiate the two categories of food service industry. 3. Identify a variety of food and beverage 4. Explain the characteristics of food and beverage operations 5. Explain the organizational structure of food and beverage department 6. Identify the food and beverage job titles and responsibilities of staff 7. Explain the attributes of food and beverage service staff
