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.