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- all food and beverage must be responsive to their markets - menus must be developed that represents the planning team's best assessment of the food and beverage products and services desired by those being served - numerous procedures are required to effectively facilitate the work of many staff members who are needed to manage the f & b facilities - there must be an ongoing concern for the health and safety of consumers and staff members

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1. - all food and beverage must be responsive to their markets - menus must be developed that represents the planning team's best assessment of the food and beverage products and services desired by those being served - numerous procedures are required to effectively facilitate the work of many staff members who are needed to manage the f & b facilities - there must be an ongoing concern for the health and safety of consumers and staff members





 
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