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Unit 5 Food and Beverage Operations Management - Level 5 Diploma in Hospitality Management

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Program: Diploma in Hospitality Management

Unit Name: Unit 5 Food and Beverage Operations Management

Level: Level 5

Task 1

1.1 Characteristics of food production and food and beverage service system

1.2 Factors affecting the menu

1.3 Compare the cost and staffing implications for different systems

1.4 Suitability of system for food and beverages organizations


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