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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.
Define Feedback Process in Communication? Lets the sender understand how the message is received helps the receiver confirm whether their perception of the message
Stratified sampling In this method, the population is divided into strata, such as social classes or occupational groups, and a sample is randomly selected from within a partic
You work for a consulting firm and have been contracted by the Human Resource Manager of the MAC Corporation to create two plans. The first (Part A) is an action plan to address t
Question 1: Explain the importance of Human Resource Management as a field of study to you as a future manager. Use examples to illustrate your answer, Question 2: To r
QUESTION Coping refers to efforts to manage stress. Coping can be adaptive or maladaptive. Adaptive coping strategies generally involve confronting problems directly, recognizi
Crisis Management Obviously, any company hopes not to countenance "situations causing a major business disruption which arouses extensive media coverage" (crisis). The public a
Operation analysis: focuses on the task or job regardless of the employee doing the job. This analysis includes the determination of the worker must do the specific worker behaviou
pros & cons of HR statistics
im a new one.plz help me in hr assignment
the thoery of personnel management by David Guest
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