The Director of Food and Beverage reports to the General Manager and is responsible for the effective operations of all of the following departments EXCEPT __________.

The Director of Food and Beverage is primarily responsible for the overall management and coordination of food-related services within a hospitality establishment, which typically includes overseeing food preparation, dining operations, and beverage services.

Food preparation involves the kitchen operations where meals are prepared, which falls directly under the purview of the Director. Similarly, dining operations entail the management of dining areas, wait staff, and service, which is also a significant part of what the Director oversees. Beverage services, encompassing wine, cocktails, and other beverages, are also directly managed by the Director to ensure that they align with the food offerings and overall customer experience.

On the other hand, purchasing is often managed by a separate department or involves individuals focused on inventory and supply management. While the Director may have input regarding what needs to be purchased based on menu planning and operational needs, the hands-on tasks related to purchasing, such as vendor relations and procurement processes, typically fall outside the direct responsibilities of the Director of Food and Beverage. Therefore, this makes it the exception among the departments listed.