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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.
What are the steps involved in HR planning?
values,attitudes,motivation,perception and laerning explain aech one in one sentence
Q. What is Job rotation? Job rotation: this implies movement of employees from job to job. Jobs remain unchanged but incumbents shift. With job rotation, a given employees perf
Discuss that technological breakthrough has brought radical changes in HRM.
How should shopper''s stop develop its demand forecast?
Selection: it is the process of ascertaining the qualifications, experience, skill knowledge etc of an applicant with a view to appraising his or her suitability to a job appraisi
Disadvantages of time wage system: 1 it does not take into account the fact that men are of different abilities and that if all the persons are paid equally better workmen will
Ms.Varuna Agarwal is the HR Manager of Milestones Pvt Ltd. She wants to ensure that employee discipline is well maintained. What are the important principles that have to be obse
Thus a job specification contains information on personnel characteristics that are believed to be necessary for the performance of the job. It is therefore sometimes referred to a
Q. Compensatory Casual leave? Railway servants who attend office on Sundays and Holidays are compensated granting Compensatory Casual leave to be availed within a month from th
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