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Question 1:
(i) Describe the storage facilities for the receipt of goods from suppliers.
(ii) What are the factors involved in the arrangement of food in the store?
(iii) Outline the 7 steps for effective food and beverage control.
Question 2:
(i) What is cost control?
(ii) What are the advantages of making sales forecasts?
(iii) What are the various inventory methods and how are they carried out.
what is eic framework
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