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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?
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Direct Ordering with Publishers: Due to the inefficiency of local booksellers, many a library has resorted to the practice of directly ordering with publishers or their local
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PROCEDURE FOR DATA COLLECTION: The planning for research continues till a pilot study is conducted to see that the whole research design works. The next step is the stage of
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T otal Quality Management (TQM) It is developed by W. Edwards Demming TQM is a series of business practices designed to monitor the quality of production throughout al
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