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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.
HOW DOES SELECTIVE PERCEPTION AFFECTS ORGANIZATIONS?
Question 1: (a) What is the difference between a traditional and a modern method of appraisal and describe 3 examples of each? (b) Describe what the problems of Performan
What is the Ashridge Mission Model? Managers and employees are seldom looking for an aim and a sense of identity. They desire more than just safety, pay and an opportunity to
Q. Show the Workers participation in the management? Industry is now considered as a social institution. The management & employees have equal interests in the survival and the
Explain the Role of Sender in communication process ? 1. The one sending the message to another. When you have something to say, consider the best means of pu
Explain Internal and External Communication in an organization? Internal : exchange of information with people inside the organization. For examp
Ask Identifies Users of HR Services 1. Identifies at least 3 users of HR services internal to your organisation and for each of them at least 2 key needs 2. Explain how HR can en
Q. Show Rewards and incentive? Rewards and incentive: an incentive or rewards can be anything that attracts a worker's attention and stimulates hi to work in the words of Burac
Describe the potential causes of this scenario.inimum Describe the potential causes of this scenario.
Strategic challenges for the leadership: The managerial challenge of actually exercising leadership in the organizational settings provides, "real world", tests of the leaders
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