Chapter 8

1. How has travel expanded our acceptance of different foods and beverages?

2. How have scientific and technological advances increased the availability and variety of foods and beverages?

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3. Why are the concepts of rhythm, timing, and flow important in food service operation?

4. How can F & B operations be used as a marketing tool?

5. Why must food service operators pay attention to detail and watch every penny?

6. Why is sanitation such an important issue in food service opertions?

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