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Question 1:
You have just been appointed as Food & Beverage Controller of a medium -size hotel and you have been requested to set up a new control system.
(i) Explain in detail how you would proceed with emphasis on the various sensitive areas requiring control.
(ii) Establish a work plan for the implementation of the system and explain the rationale behind the various procedures your staff and yourself will have to adopt for the system to be efficient.
Question 2:
(i) Explain in detail the various steps in menu costing.
(ii) What are the various types of menus depending on these costing methods and why is it important for the pricing exercise?
(iii) Make a course banquet menu and suggest the wines you would recommend for each course.
: At a high school they are getting new chalkboards. The old ones were large and square shaped. THE new ones are rectangular The length of the new white board ise 5 feet longerthan
What are the types of strategies used in international marketing? Different types strategies used into international marketing are as follows: To improve an effective global
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Question 1 Write short notes on any 5 of the following concepts: (i) Close Up (ii) Wide Shot (iii) Pan (iv) Tilt (v) Zoom (vi) Subjective Camera movement (vii)
what is the solution of n dimensional laplace equations ??
Introduction Stage Because the product-development stage of the PLC was observed at the starting of the chapter, to explore in more detail the first stage at this point is the
a marketing plan is as good as its implementation discuss
Store layout The word store layout refers to: How store fixtures and display gondolas are positioned within the store The size of the store fixtures and display gondolas
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