Differentiate the organizational structure of food and beverage department in small and large hotels.
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Differentiate the organizational structure of food and beverage department in small and large hotels.
Differentiate the organizational structure of food and beverage department in small and large hotels.
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Answer:
Hotel operations are segmented into four divisions: food and beverage, operations and rooms, marketing, and finance. . In a small hotel, the general manager directly supervises each division. In larger hotels, managers and directors are responsible for their divisions.