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Question 1:
You have just been appointed as Food & Beverage Controller of a major Food & Beverage operation within a medium-size hotel. Explain in detail the various areas you would inspect to ensure that the control system is as efficient and effective as is usually expected. Support your answers with relevant examples and with real life situations.
Question 2:
(i) Explain in detail the purchasing function for the food & beverage management.
(ii) What are the various types of documentation required by the purchasing department and why?
(iii) What is the difference between Goods Received Notes and Delivery Notes? How can they affect the invoicing procedures?
The General Condition of Contract provides clauses to establish the rights and liabilities of the Purchaser and the Supplier in connection with the execution of a procurement contr
Question 1: Set up a cost control system for a newly established hotel. i) Explain how you would proceed. ii) What set of documentation you will require and wh
"Managing is guiding human and physical resources into dynamic organizational units which attain their objectives to the satisfaction of those served and with a high degree of mora
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The areas to be considered while monitoring and controlling a contract are wide spread. They are: P h y sical mobilisation: In this stage, the contractor gathers people, m
Question: (a) List and explain five sources of solid waste within a community. You are required to provide examples of the types of solid waste generated from each source.
Guidelines for conducting a competitive negotiation The most important rule in conducting a complex negotiation is that you should have done the planning for it and you should
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