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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.
Mass Marketing Mass marketing includes the mass production, distribution, and the promotion of one product for all buyers.
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Context and Marketing Communications Organisations can be seen as open social systems (Katz and Kahn, 1978) in which all components of the unit or system are interdependent an
Commercialization The eighth and last step in the new-product development procedure is commercialization. This step is introducing a fresh product into the market. The company
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This debate requires you to show your understanding of consumer behaviour in designing promotion campaigns - the topic of the week. The case in point is the promotion of socially b
i have to create a new inovative product
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