Abstract
This chapter will describe the “functions of food and beverage management” and operations within a hotel/resort setting, which is the most comprehensive operation to manage due to the many food and beverage sub-departmental operations. It includes the basics of food and beverage management, the people involved, the back of the house and front of the house operations, and the equipment required for the operation and production. The reader will understand what it takes to run a food and beverage operation, will be familiar with all duties and responsibilities of a food and beverage director, understand the stakeholders involved in all aspects of the operation, including guests, and understand the equipment required to run a food and beverage operation.
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