Question 1:

Set up a cost control system for a newly established hotel.

i) Explain how you would proceed.
ii) What set of documentation you will require and why?
iii) How can you implement the new control system?
iv) Describe in detail your reporting system to management.

Question 2:

i) Compile a 6-course banquet menu for a group of 100 conference delegates.
ii) Explain each of the courses and justify your choices.
iii) What is a gala dinner? What kind of service styles would you recommend for such a dinner?