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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.
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Effect of Discounting Prices Another significant function of a marketing manager is to find any discounting of prices of the goods and services of a business. Every business di
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Q. Difficult to Evaluate percentage response? For estimate effectiveness some response is desired from the customers. However because total numbers of readers/ viewers of media
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Discuss about the Holistic Marketing approach of marketing. The Holistic concept is depends on the design, implementation and development of marketing activities, processes and
Question 1: There is an ongoing debate between "standardization" and "adaptation" pertaining to global advertising. Critically evaluate the different sides of the arguments in
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