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DIAGRAM 14

F&B

Working in F&B industry you tend to please your customers so they want to come back to your place, same those working in CS Odessa try to please their clients by providing a professional as well as very convenient drawing tool — ConceptDraw DIAGRAM software. Having the mentioned application you can always create any needed F&B illustrations within only a couple of minutes if you have the Food Court Solution with seven stencil libraries you can get any needed F&B related design symbols from.


The abbreviation of F&B stands for "Food and Beverage" term, very popular as well as very commonly used both in the United States and other Commonwealth countries, such as Hong Kong. The mentioned industry is known to be specializing in making and delivering food. Most of the F&B employees are known to be working in such places as cafes, restaurants, pubs and bars, which can be a part of hotels, resorts, casinos, etc.

There are very many people who are engaged in working in the mentioned industry, including the Food and Beverage Managers who provide the service of their F and B place as a web page on the Internet, so their clients can simply order whatever is needed online waiting for their order to be delivered usually within only an hour or even less, depending on many factors, such as the size of the city or town the F and B service is and other things, such as heavy traffic, etc.

To prevent the delays in the delivery the described managers tend to arrange the deliveries by motorcycles or bicycles, such as the Deliveroo in the United Kingdom of Great Britain which is very well known by the local people for making the deliveries by people riding bikes within the borders of the towns and cities which helps to ensure the good and prompt service as well as a care for the environment.

To become a good F and B manager you have to study to learn enough and the F and B industry to be able to go for assessment of knowing the so called “NZQA unit standards” in Hospitality Management, and so to demonstrate the knowledge of all the existing hospitality management control systems. Completing the course successfully allows all the participants to be able to control the financial processes in the described food and beverage business with help of using the industry set control systems in an effective way.

The needed knowledge includes understanding the record systems, the forecasting as well as the cost control techniques, to be able to retell all the existing control procedures and relevant legislation. The lecturers you should be going through in order to get the desired qualification were design to support your learning in the mentioned courses providing the extensive workplace experience. Going for such course you have an opportunity to learn about the F and B job, as usually the programmes incorporate both theoretically as well as practical sessions in some training cafe and/or training restaurant.

Being established in 1956 by six New York hotel as well as food and beverage managers (Herman Nerz, Keith Glenn, Oscar Gabler, Charles Frowenfeld, Bernie Heffler and Joseph Sanady) the Food and Beverage Association of America appeared as a non-profit as well as trade and philanthropic organization within the New York metropolitan area.

The general term as a “beverage industry” can be referred to the industry of producing the drinks, such as, for example the ready-to-drink beverages. The beverage production can be varied depending on the beverage itself which is being made, as, for instance, the bottling facilities can differ depending on the types of the bottling lines they operate as well as the types of products they can run. All the other bits of the required information may also include the knowledge of if the beverage is bottled or canned, which will lead to treating it as the one in plastic or glass bottle.

Other issues, which also may be taken into consideration, can be the following: if the described beverage is “cold-fill” or “hot-fill”, as well as if it is treated as “natural” meaning it was made using only natural ingredients or “conventional” meaning there were some other elements involved. There are lots of innovations in the mentioned beverage industry, which are known to be catalysed by the requests for many of the non-alcoholic beverages, such as: beverage plants, beverage packing and beverage processing.

F&B *

Example 1. F&B — Fast Food Menu

Being involved in any of the mentioned activities above makes you one of those who know lots about the F and B term and so you might be wanting to succeed in what you do with help of the professional tool, such as ConceptDraw DIAGRAM drawing software. The mentioned drawing application may allow you to create any needed illustration using the pre-made design elements, such as symbols of food and drinks, so you can use in the advertisements or other PR activities of your business.

F&B - Juice Bar

Example 2. F&B - Juice Bar

It’s a well-known fact that people like looking at illustrations which may be more clear for them to understand to compare to text. The better the illustration look the more chances you get to have more clients and so to make more money out of what you do. Having enough tools for drawing such professional illustrations is what the benefit of having ConceptDraw DIAGRAM software is.

Being a part of the team providing the Foodservice or some catering industry, which can be defined as such businesses, companies and institutions which are all responsible for any meal prepared not at home, but in a café, restaurant or pub, for example, is a challenge as there are so many competitors in such industry, so to win the race of engaging more people to support you working for you as well as more of the clients is possible by providing not only a good service, but the idea, so people starts to desire to own it: good looking food which is tasty and “in fashion” as well.

Thus, to sell your food to the more the better people may take guts, but in the end, after using ConceptDraw DIAGRAM as well as Food Court Solution from ConcetDraw STORE, you will get to that point of having to open more restaurants for a reason of having too many people who want to try the food you offer.




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DIAGRAM 14