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Question 1:
(i) Explain why the control system is an important aspect of the food and Beverage management of a hotel.
(ii) Discuss the necessity and importance of documentation for the Food and Beverage Control Department.
Question 2:
(i) Distinguish between recipe costing and menu costing. Support your answer with relevant examples.
(ii) What are the various types of menus offered in hotels and what are their advantages and disadvantages as far as convenience and service standards are concerned?
(iii) Make a 5 (five) course table d'hôte menu for a group of European diners and suggest the wines you would recommend for each course.
Question 3:
Explain in detail the necessity to calculate food cost on a daily basis. Discuss the various stages in the calculation of such costs and explain how they can reveal discrepancies at the levels of sales and service.
Illustrate the term price leadership strategy. he presence of a leader assists to regulate the market and ignore too many price changes oligopolistic markets, in that the numbe
3x^3+9x^6 HELp
10% of inhabitants of a town are known to be suffering from a disease. find the probability that in a random sample of 12 people from the town a. none will suffer from the disease
Question 1: (a) What are the qualities that are required for a PR Practionner? (b) What is a corporate image? (c) What in particular distinguishes propag
Choose two of the following 3 topics a 1-3 page reaction paper. Identify all sources used-you must use sources - it must be typed and double spaced 1) Resolved: The proposed AT&
what is the plc of dettol dishwash?
What is the role of market intermediaries? Marketing Intermediaries: Marketing Intermediaries Firms which help the company to promote sell and distribute its goods to la
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why BBA student needs study marketing
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