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Question 1:
(i) In food production, the success of the operation depends on the Executive Chef and his various heads of sections in the main kitchen. What are these sections and why are they important?
(ii) What are the various types of menus offered in hotels and when are they applicable? Support your answer with appropriate examples? Support your answer with relevant examples.
Question 2:
Explain the following:
(i) Mise-en-place (ii) HACCP in food service (iii) Hors d'oeuvres (iv) Aperitifs (v) Digestives (vi) Methode Champenoise
Question 3:
What are hotel plans? Describe why they are important in devising menus profitably.
Question 4:
Mention six cooking methods and explain with relevant examples why some cooking methods are only applicable to some types of food.
Question 5:
Discuss the organizational structure of a restaurant with emphasis on the duties and responsibilities of staff at various levels of the structure.
Nation -Wide Bus Lines (NWBS) conducts training classes for new drivers. The classroom can hold 35 students. As long as the class size is less than or equal to 35, the training pro
Excel is often used to perform "what-if" analyses. In these, a model that depends on a number of variables is constructed, and the outcomes predicted by the model are determined fo
i need some template on the above statement
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Q. What is Transfer Pricing? A transfer price is a price charged for goods or services provided internally between divisions or departments in the same group or company. Tran
Transfer pricing is applied internally within a group for management accounting purposes e.g. to measure the performance of divisions. Increasing or decreasing an internal transf
Question 1: (a) What do you understand by the term "cultural web" as referred to organisations? (b) Apply the cultural web concept to Toyota. Discuss whether the cultural we
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Trail and dissemination Parallel conversion Direct conversion Phased conversion
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