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Question 1:
What is the Food Production Cycle? Explain in detail the process of production, sales and service with regard to supervision, quality and control procedures.
Question 2:
Show the various stages in the pricing of menus. Support your answer with relevant examples.
Question 3:
Why is it necessary for a food and beverage service to have an efficient control system and department? How does the department fit in the financial structure of the hotel?
Question 4:
Devise a course banquet menu and explain in detail each course and component of the menu.
Question 5:
Explain why and how the food cost of a restaurant can be an important indicator of the financial viability of the business.
#quest explain the ansoff product or makerting mix and its revance in makerting.
THE CENTER OF THE CIRCLE PASSING THROUGH THE POINT (0,1)AND TOUCHING THE CURV y=x2 at point (2,4)
Explain in role of managers in marketing communication Managers are now required not only to find new ways to communicate but also to do so on reduced budgets and they should a
Question 1: (a) Critically discuss the concept "Communications Strategy". Support your answer with relevant examples. (b) Using relevant examples, explain the term "Sales
exblin the vireous functin of marekting management
What are the interest of organization, customers and society? We should be specified here the interests of the organization, customers, and society. Very frequently these inter
CONSUMER MIND IS A BLACK BOX-DISCUSS
pros, cons and risk associated with core marketing strategies of nike
Financial Resources Control is also a function of financial power. Or we can say that if an organisation is prepared to pay a third party to transmit the message, then long-te
Describe in detail about the Nature of Market There are several aspects of market which determine choice of channel of distribution. Say for instance, where number of buyers
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