Question 1:

You have just been appointed as Food & Beverage Controller of a major Food & Beverage operation within a medium-size hotel. Explain in detail the various areas you would inspect to ensure that the control system is as efficient and effective as is usually expected. Support your answers with relevant examples and with real life situations.

Question 2:

Distinguish between recipe costing and menu costing and explain how they can help the Food & Beverage Manager in menu planning.

Question 3:

Cocktails are generally classified into classics and exotics. With relevant examples, elaborate on such cocktails and explain how you will train service staff to increase the sales of such cocktails.

Question 4:

Management of Food & Beverage outlets sometimes finds it necessary to adopt different pricing policies although these outlets are on the same hotel compound. How far do you agree?

Question 5:

^{Explain in detail the Food and Beverage Production Cycle.}