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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.
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Estimate the manufacturing cost for a bearing housing following the Formula Student Costing Scheme. Dimensions and materials of the bearing housing will depend on your student
how value chain is implemented in an organisation
This introduction of technology (for example, the Internet/mobile technology/software) has eliminated some industries and has significantly impacted/threatened several others. Howe
Q. Explain Zero based budgeting? Zero based budgeting (ZBB) is a method of budgeting, which requires each cost element within the budget to be specifically justified as though
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Whether, a strategy addresses the circumstances in which an company is operating
a) identify and explain the key activities in the strategic management process. b) why do businesses need to go international .?
Marketing Strategy for Services This activity is part of your marketing plan. Prepare a 4-5 page report, addressing the following : o Describe the target
market barriers
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