Question 1:

With at least five relevant examples for each of the following, explain:

i) Food & Beverage merchandising.
ii) Menu costing.
iii) Menu designing.

Question 2:

Elaborate on the various points you would consider when training your staff for the following activities:

i. Purchasing.
ii. Receiving.
iii. Storing.

Question 3:

i. Write a job description for a restaurant manager.
ii. Explain how you would implement an induction program for a new restaurant manager for your establishment.