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This discussion will enable you to understand and evaluate the role of management in the food service industry. You will take into account the many resources available to a manager in this industry, such as, your major asset, people, both the customer and the employee.

The management process comprises several basic activities, planning, organizing, coordination, staffing, directing, controlling and final evaluation. As a food service manager you will be involved in all these activities at some stage.

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Is food and beverage management important to the overall food service operation? Research has indicated a Food and Beverage Manager can be more focused on the budget than their employees.

  • Do you think that statement is correct?
  • Discuss the positives and negatives related to this statement.
  • Give examples of both where positives and negatives apply.

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