The hotel’s food and drink director is categorized in the service group. The food director is aware of the organization of the hotel in the food and drink sector, the effective way of communicating with guests and customers of restaurants, as well as special events. The food director is in charge of human resources and the supplies needed for the food and drink sector. He also knows about cost control, food price calculation, and restaurant menu design. Other duties include organizing parties and special occasions, methods of reception, warehousing, maintenance and sanitation of foodstuffs, and familiarity with the equipment, food supplies, and food service in the kitchen and restaurant. He should also be familiar with the tourism industry and its sectors as well as the implementation of hotel law.