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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.
under positioning
Over the past couple of decades, there have been significant changes in the quick service restaurant industry in Mauritius. The fast food landscape is made up of different formats
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Q. Illustrate the the advertising effects on National Income? Effect on National Income: - Advertising increase productive, promotes demand and promotes growth in agriculture
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