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Question 1:
With at least five relevant examples for each of the following, explain:
i) Food & Beverage merchandising. ii) Menu costing. iii) Menu designing.
Question 2:
Elaborate on the various points you would consider when training your staff for the following activities:
i. Purchasing.ii. Receiving. iii. Storing.
Question 3:
i. Write a job description for a restaurant manager. ii. Explain how you would implement an induction program for a new restaurant manager for your establishment.
pricing methods
Objectives of career development: career development theories and decision making models: 1. Career development theories career, vocation, educational, occupational and labour
identify how history has contributed to the current state of Human Resource Management
Examine two issues of standardization and localization in general for MNE''s.
What are the different values functions in Human Resource Management
QUESTION Our abilities to perceive the world, to reason, to learn from experience, and to communicate with others are often taken for granted. The magnificent cerebral machiner
sefrwerwer
literature on stress mangement
Q. Demerits of case discussion method? 1 it may degenerate into a mere dreary demonstration of dusty museum pieces if it is taught only from books at developing centres of lear
The study of Sociology is helpful for students of Human Resource Management" - Do you agree with this statement?
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