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Question:
a. There are two types of beverage and food operations outlets. What are these two types of food and beverage operation outlets and give 5 examples of each.
b. A number of characteristics or 'constraints' provide the framework for food and beverage operations contributing to the complexity of the job. These "constraints" can be divided into two types of factors. What are these two types of factors? Give 5 examples of each.
c. Policies are the clearly defined guidelines for the operation of a catering enterprise. They cover such matters as the target market, how it is to be catered for, levels of profitability or personnel and subsidy policies. Policies could be defined prior to the commencement of the business and redefined in the event of major changes in the circumstances of the four basic policies. Mention these policies and explain them.
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