FNB Supervisor, FNB Manager, Bar Operation Supervisor, and Chief Steward are ____ positions in the Food and Beverage business demands ____ of extensive experience. ____ ____ in food service operation decides what item will be offered, considering the factors like ingredients, cost, and customer preferences. Cooking and ____ ____ is a key function of a back-of-the-house operation in food service. ____ forms a connection between two unknown people and cultivates a good impression among the restaurant ____. Demographic segmentation includes age, ____, race and ____. A group of consumers who share similar needs and characteristics, making them likely to respond similarly to a marketing strategy is called ____ ____. Targeting customers based on their personality, values, or lifestyle is an example of ____ ____. Highly ____ staff with knowledge of food and wine is commonly found in fine dining ____. ____ is a room or establishment where ____ beverages are served to customers. ____ of the customer is used in ____.

COOKERY

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