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HOSPITALITY - Coggle Diagram

- - - - Food: Ingredients, preparation, presentation
      - Beverage: Ingredients, mixology, presentation
    - - Provision of sustenance (nutrition, hydration) and an enjoyable culinary experience
      - Creation of a social space for interaction and relaxation
    - - Procurement: Sourcing of ingredients, evaluating quality, and ensuring sustainability
      - Storage: Proper refrigeration, dry storage, rotation to maintain freshness
      - Preparation: Cooking, baking, grilling, mixing, etc.
      - Service: Serving food and drinks to customers in the intended manner
    - - Chefs: Expertise in culinary arts, responsible for food creation
      - Bartenders: Mixologists crafting drinks
      - Waitstaff: Interface between kitchen/bar and guests, ensuring a pleasant dining experience
      - Management: Overseeing operations, managing finances, and ensuring customer satisfaction
    - - Ambience: The mood set by lighting, music, decor, etc
      - Seating Arrangement: Comfort, privacy, and maximizing space
    - - Menu: Diversity, dietary accommodations, clear descriptions
      - Pricing: Value proposition, competitive rates
      - Engagement: Customer interaction, addressing feedback, personal touches
    - - Food safety standards, cleanliness of prep areas and dining space
      - Safe storage and handling of beverages, especially alcoholic ones
    - - Staying updated with culinary trends
      - Adapting to changing dietary preferences and health trends
    - - Ethical sourcing, minimizing waste, and eco-friendly practices
      - Local sourcing to support community and reduce carbon footprint
    - - Compliance with health and safety standards
      - Licensing for serving alcohol, operating hours, and other local regulations
- - - - Ease of access to and within the property
      - Facilities for differently-abled guests