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Question 1:
You have just been appointed as Food & Beverage Manager of a medium-size hotel.
(i) Explain in detail the various areas you would check on the first week of your arrival in your new job and why.
(ii) Establish a work plan for your staff and elaborate on the important areas where you will lay more emphasis and explain why.
Question 2:
(i) Describe in detail the receiving function for the food and beverage management
(ii) What are the several types of documentation required by the control department to establish daily food cost?
(iii) What is the difference between credit notes and debit notes? Why is it necessary for such notes to be carefully processed?
Question A) Write short notes on the Quality planning an element of Quality management Question B) What are the steps to the Fade QI model? Question C) Quality costs are
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Centralised Processing By "processing" we mean technical operations that are necessary to prepare library materials for access and use. So, centralized processing would mean u
QUESTION (a) Give four reasons why e-mail is considered one of the most powerful of all marketing tactics. (b) Strategic Planning is the first step in the execution of an e-
Selective Dissemination of Information (SDI): The SDI is a type of current awareness service, the objective of which is to keep users of the system informed of new development
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