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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:
(i) Explain in detail the purchasing function for the food & beverage management.
(ii) What are the various types of documentation required by the purchasing department and why?
(iii) What is the difference between Goods Received Notes and Delivery Notes? How can they affect the invoicing procedures?
QUESTION 1 (a) Describe the various stages of a strategic management process .and explain the importance of the different stages in the process (b) Can unexplained strategie
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what is the relevance of hofstede''s dimensions model of culture to the tourism and hospitality industry
Use of the library: The researcher plans to concentrate the efforts on identifying information on a specific topic. If you are unfamiliar with a particular library get acquain
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