1、From a food and beverage manager’s perspective – Why is managing the diversity of an international food and beverage operation so important? Discuss this by using a system, or process, or method and/ or technique

In the hospitality industry, managing the diversity of international food and beverage operation which is important from a food and beverage manager’s perspective can improve the quality of the hospitality services, reduce high turnover in hospitality management and make more profit from the food and beverage operation. Hospitality workforce is consisted of diverse population and visible and non-visible differences which are included gender, age, background, culture, religion, race, disability, personality, and work style. …show more content…
Ingram (1999) indicated that “effective academic abilities (including abstraction, attention to detail, “hair splitting”) are not always found in conjunction with personal organization skills (such as planning, delegation, prioritizing tasks)” (p. 146). Thus, the academic education implemented in hospitality organization can incorporate to the international food and beverage operations with staff.

2、From a food and beverage manager’s perspective – What are the important thing to consider when planning, designing and allocating space for storage, preparation, production and service for a food and beverage operation.

From a food and beverage manager’s perspective, the design and plan of a food service facility effect on the attraction from customers and on productivity of employees, and also on making profit from hospitality business. If facilities are poorly designed, customers will be inconvenienced and food services are inefficient. If a manager wants to perfect a food service, he/she must consider what requirements are needed when planning, designing and allocating space for storage, preparation, production and service for a food and beverage operation. The considerations will be the market and operational needs, the food production areas and equipment, sustainability and hygiene and health issue.

As described above, first of all, as the operational needs, food service facility design will be