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Manpower requirements in the food and beverage industry refer to the number and types of personnel needed to effectively operate and manage food service establishments, such as restaurants, cafes, and catering services. This includes front-of-house staff like servers and hosts, as well as back-of-house roles such as chefs and kitchen staff. Determining these requirements depends on factors like the size of the operation, menu complexity, and service style. Proper staffing ensures efficient service, food quality, and overall customer satisfaction.

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