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Question 1:
You have just been appointed as Food & Beverage Controller of a medium -size hotel and you have been requested to set up a new control system.
(i) Explain in detail how you would proceed with emphasis on the various sensitive areas requiring control.
(ii) Establish a work plan for the implementation of the system and explain the rationale behind the various procedures your staff and yourself will have to adopt for the system to be efficient.
Question 2:
(i) Explain in detail the various steps in menu costing.
(ii) What are the various types of menus depending on these costing methods and why is it important for the pricing exercise?
(iii) Make a course banquet menu and suggest the wines you would recommend for each course.
"consumer mind is a block box"-discuss
Identify all the environment factors that can affect the demand for consumer durables and assess the magnitude and direction for their impact
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the importance of branding for marketing company in this case M&C Saatchi and a non-marketing company in this case Coca Cola.
explain what you understand by market segmentation?
Question: (a) Creating and managing teams in the workplace can lead to effective outcomes, but the success and longevity of teams in organizations will depend on how thoroughly
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