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Question 1:
What are the purposes of a Food & Beverage control system for a first class medium-size hotel running 3 (three) Food & Beverage outlets including room service?
Question 2:
Describe the various pricing methods available to Food & Beverage management.
Why is it at times difficult to work only on standard pricing methods?
Question 3:
In designing and devising various types of menus, explain the rationale behind the sequential presentation of items for:
(i) A la carte (ii) Table d'hôte (iii) Wine lists (iv) Bar and cocktail lists (v) Buffet menus (vi) Banquet menus
Question 4:
(i) What is food cost? (ii) How can you use it as an indicator for the actual performance of a service outlet?
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