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Question 1:
What is the Food Production Cycle? Explain in detail the process of production, sales and service with regard to supervision, quality and control procedures.
Question 2:
Show the various stages in the pricing of menus. Support your answer with relevant examples.
Question 3:
Why is it necessary for a food and beverage service to have an efficient control system and department? How does the department fit in the financial structure of the hotel?
Question 4:
Devise a course banquet menu and explain in detail each course and component of the menu.
Question 5:
Explain why and how the food cost of a restaurant can be an important indicator of the financial viability of the business.
various approches of test marketing in FMCG
Question 1 (a) Recode respondents based on the following: (i) Q2 into "unlikely" (1), "perhaps" (2) and "likely" (3) using the following classification: Old and New Values
Q. Describe briefly the concept of pricing and the factors that influence pricing. Ans.: Price is all around us. We pay rent for our apartment, tuition for our, railways, ed
what are the reasons for market segmentation and its advantages
What is the role of personal selling in presentation and demonstration?
Explain about the Promotion Strategies. Promotion Strategies: The promotion strategies of a global marketing organization comprise advertising, promotion, sales, publicit
Ask For each of these markets, plan, discuss and justify what, in your opinion, IKEA''s marketing strategy should be in the near future to gain market shares and achieve higher pr
Characteristics of Sellings oriented concept of marketing, Marketing Management
Question 1: (a) What is meant by knowledge management strategy? (b) Define the RICE model and explain how you would apply it in designing a knowledge management strategy for
Importance of media planning One significant role of the marketing manager is media planning. The media events of a business shouldn't be made 'on the spur of the moment.' Rath
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