Principles of Food and Beverage (IFM #142) An introduction to the principles and role of food and beverage service at fairs and fairground facilities that suggests ways to create a successful environment for the fair and the concessionaires. Learn to work together for a high level of guest satisfaction and financial return. Other key points covered will include:
· Contract models
· Vendor selection, placement, menus, and layout.
· Business needs of successful mobile food operators
· Pricing
· New technologies and trends
· The "front line” role of concessions
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