Title: Describe the organization and structure of the food and beverage department.
Course: Lodging Management (12159) > Section: Performing Food and Beverage Functions

Description should outline the organization process for

- restaurant outlets
- banquets
- room service
- bars and lounges
- kitchens
- utility areas.

Process/Skill Questions:

- What are the differences in product offerings and services available?
- What is the importance of dram shop laws and related legal issues?
- What is the relationship of the food and beverage department to other lodging departments?
- What strategies can be used to increase sales in food and beverage?
- What are front-of-the-house and back-of-the-house positions?
- Why do lodgings have restaurants?
- What are the responsibilities of the food and beverage director?