Question 1:

Explain in detail how you would set up an effective and efficient control system for a newly opened hotel.

Question 2:

Discuss the various stages of the food production cycle.

Question 3:

What are the important factors to consider in re-designing an à la carte menu?

Question 4:

(i) Make a 5-course banquet menu. Explain and justify your choice of items.

(ii) Explain the importance of the Function Sheet

Question 5:

With relevant examples explain the following:
(i) Purchase requisitions
(ii) F.I.F.O & L.I.F.O
(iii) Food cost
(iv) Recipe costing
(v) Menu planning
(vi) Table turn-over