Section 5 Understand Texts P5 A.Read the dialogue or passage and choose the best answer. The management of the food and beverage department has been described as the most technical and complex in the hotel-keeping and catering trade. The main responsibilities of the foodand beverage department may be summarized as follows: 1) The purchasing, receiving, storing, issuing and preparing of food and beverage within the establishment for final provision and service to the customer ; 2) The training, motivating, and controlling of all food and beverage department staff ; 3) Cooperating with other departments in the establishment in which it is situated, if it is to be a significant contributor to the organization's short-term and long-term profitability operation. The F&B organization and operation normally centers on the task flow categorized according to the time equence in which the tasks are performed. The task flow starts with the tasks that are performed before the food and beverage items arrive at the kitchen, followed by tasks performed in the kitchen. The task flow ends with tasks performed when the food and beverage items are served to the customers. 3. Where does the task flow of F&B department begin?