Question 1explain in detail how you would set up an

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Reference no: EM13348928

QUESTION 1

Explain in detail how you would set up an effective and efficient control system for a newly opened hotel

QUESTION 2

Discuss the various stages of the food production cycle

QUESTION 3

What are the important factors to consider in re-designing an à la carte menu?

QUESTION 4

(i) Make a 5-course banquet menu. Explain and justify your choice of items

(ii) Explain the importance of the Function Sheet

QUESTION 5

With relevant examples explain the following:

(i) Purchase requisitions

(ii) F.I.F.O & L.I.F.O

(iii) Food cost

(iv) Recipe costing

(v) Menu planning

(vi) Table turn-over

Reference no: EM13348928

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