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You are here: All Products  > Member Articles  > Lessons from the field: "A bakers dozen" of strategies for hotel food and beverage directors

Lessons from the field: "A bakers dozen" of strategies for hotel food and beverage directors


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restaurantFood and Beverage Directors often have the largest number of departments to work with in full service hotels and the most diversity in areas.  While all of their departments relate to F&B Service, the range of talents, tasks and personalities is immense, requiring effecting Directors to have a sense of "just right or just in time" follow through , as well as a  high level of personal dependability, strong communication  and organizational skills.  

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