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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.
Write a submission to your chief executive officer of your organisation describing a strategy to improve the organisation's assets, their management, and the standard of service wh
Strategy formulation presupposes a set of goals and objectives. Why aren’t goals and objectives obvious? What characteristics of people and organizations can make setting goals and
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Europe and the U.S have been pioneers in macro and micro scales in business, both internationally and in their local market. But U.S can be said to be a few step ahead of Europe, c
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1. Describe and analyze the environment, strategy, and structure of your organization of choice. It is critical to provide evidence for your analysis. 2. Assess the challenges and
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