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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.
In fine-tuning the product strategy for your marketing plan do these two things: 1.- Develop a simple three-column table in which (a)market segments of potential customers are in t
how to position the competitors in cross map.
What is undifferentiated approach for selecting target markets? Undifferentiated Approach: In total market or undifferentiated approach, a company develops a particular
What are the Important facts of marketing Marketing identifies consumers' needs and supplies different goods and services to satisfy those needs most effectively. So businessma
what is meant by line extension of a product?
What is buyer analysis in personal selling process? Buyer analysis: Before approaching any customer, sales force must understand what products prospects bought within the
How is information in technology and organizational structure affected? Conversely, information systems have enabled companies to gain many benefits as like efficiency gains, q
Q. Support Media used in advertisement? Support Media: - Message is legible, brief written in bold letters attractive, eye-catching and it must depict the brand name. It has
a value change of a company
With aid of an example of a manufacturer, define segmentation?
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