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Problem 1:
i. Distinguish between Commercial and Institutional Catering.
ii. How are cost factors treated in Commercial and Institutional Catering?
iii. What kind of Food & Beverage staffing structure would you recommend for these two different types of caterers?
Problem 2:
i. Describe the various stages in the production of wine.
ii. What are aperitifs? Give 4 examples to support your answer.
iii. What is an appetizer? Give 4 examples to support your answer.
Cultural Structures of Indigenous People: Indigenous communities, peoples and nations are those which, having a historical continuity with pre-invasion and pre-colonial societies
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Question 1 Explain the socio - cultural changes that took place due to the process of Westernization. Question 2 Write a note on 'Political Thought' Question 3 Exp
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There are two ways to classify the economic factors they can be either put in the microeconomic criteria or macroeconomic criteria. Switzerland is the 5th strongest country globall
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Question 01 Discuss the theories of socialization Question 02 How does social control establish unity? Question 03 Based on which levels does man adapt himself to
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