Question 1:

Explain why purchasing is an important aspect of Food and Beverages Management and Control. What are the purchasing procedures and how are they implemented?

Question 2:

Menu costing and pricing depend largely and initially on recipe costing. Elucidate this statement and with relevant examples, explain how you would work your way up from recipes to the actual menu.

Question 3:

What are the important factors to consider in re-designing a wine list?

Question 4:

(i) Make a 5-course table menu. Explain and justify your choice of items.

(ii) Explain the importance of the table menus for resort hotels.