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Question 1:
(i) Explain why the control system is an important aspect of the food and Beverage management of a hotel.
(ii) Discuss the necessity and importance of documentation for the Food and Beverage Control Department.
Question 2:
(i) Distinguish between recipe costing and menu costing. Support your answer with relevant examples.
(ii) What are the various types of menus offered in hotels and what are their advantages and disadvantages as far as convenience and service standards are concerned?
(iii) Make a 5 (five) course table d'hôte menu for a group of European diners and suggest the wines you would recommend for each course.
Question 3:
Explain in detail the necessity to calculate food cost on a daily basis. Discuss the various stages in the calculation of such costs and explain how they can reveal discrepancies at the levels of sales and service.
Describe in detail about Sales promotion This refers to short-term and temporary incentives to purchase or induce trials of new goods. Tool includes contests, games, gifts, tr
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The following ratios have been compiled relating to Prince Corporation for the year ended 31st December 2009 together with comparative figures of the average industry. Addi
why BBA student needs study marketing
What are physical distribution firms? Physical distribution firms: Transportation, warehouse and other firms which help a company to stock and move goods by their point
the ordered pair (-1, -1) is a solution of the system -4x + 2y = 2 and x + y = -2. true or false
Question 1 (i) What is meant by ‘power' in organisations? (ii) Examine the main sources of power in organisations. (iii) In what ways might organizational sub-units ge
what is concepts of marketing?
"The service industry is customer driven, and marketing thus focuses on the needs of the customer and involves finding out what the customer wants and expect first, before any atte
Question 1: There is an ongoing debate between "standardization" and "adaptation" pertaining to global advertising. Critically evaluate the different sides of the arguments in
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