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Question 1:
One of the main components of Food and Beverage Management is effective supervision.
(i) With relevant examples from the industry, explain the term effective supervision and how it could effectively lead to quality products and services within the industry.
(ii) With an appropriate organisation chart of the Food and Beverage Department, explain the various reporting relationships between supervisors and subordinates.
Question 2:
(i) Discuss the various stages in the costing of menus.
(ii) How would you decide on profit mark-ups in a highly competitive market for your types of products and services? Support your answer with relevant examples.
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