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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.
Macro environment: macro environment refers to those factors, which are not concerned to the immediate environment. These factors are external to the company and are quite uncomfo
Answer for a caselet
factors affecting the product life cycle
Problem : As the marketing manager of a hotel, you have selected the SERVQUAL instrument to assess service quality in your organisation. In this context, a) Describe the di
Explain about the Marketing Information System. As demonstrated in the given figure: Figure: Marketing Information System Marketing information System means the
a survey is classified as successful if usable data is obtained from it. Let Ai denote the event that at most i repetitions of the survey are required for success. Use set notation
consumer mind is a block box
Product Lifecycle The key terms include: 1. Product Class. At the most generic stage, this phrase refers to all products from all competing producers that serve the
why mayo clinic i so good at customer service
What is the scope of Marketing Information System? Scope of MIS: Marketing Information system comprises a set of procedures and ways for the continuous analysis and prese
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