Question 1:

What are the purposes of a Food & Beverage control system for a first class medium-size hotel running 3 (three) Food & Beverage outlets including room service?

Question 2:

Describe the various pricing methods available to Food & Beverage management.

Why is it at times difficult to work only on standard pricing methods?

Question 3:

In designing and devising various types of menus, explain the rationale behind the sequential presentation of items for:

(i) A la carte
(ii) Table d'hôte
(iii) Wine lists
(iv) Bar and cocktail lists
(v) Buffet menus
(vi) Banquet menus

Question 4:

(i) What is food cost?
(ii) How can you use it as an indicator for the actual performance of a service outlet?