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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: What are the important steps a hotel could take in order to meet the environmental concerns of the country and the requirements of sustainability? Question 2:
P enalty Penalties should aim at fixing a problem when it arises and ensuring that it does not recur. Guidelines to note while stipulating penalties are: Penalties shou
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