3rd session of Hotelier Hospitality Academy started with the introduction of the functions of Food and Beverage services, operations, and organization of the food and beverage department in the hospitality industry. The course also provides information on service principles, menu design and objectives, restaurant layout, and design considerations. Armen Balabekyan – manager of the F&B department of Hyatt Place Yerevan, introduced the food and beverage operations within the hotel, explained the connection with other hotel departments, such as room service and the stewarding department.