Effective-efficient and practical control system


Question 1:

1. Discuss and illustrate out the main considerations regarding:

i. Menu planning

ii. Menu designing

iii. Menu engineering

iv. Menu analysis

Support each of your answers with appropriate illustrations from real life situations.

Question 2:

2. What do you understand by the term Food & Beverages Merchandising? Mention and illustrate out the various ways to merchandise food & beverages for the hotel with at least five Food & Beverages outlets.

Question 3:

3. Why is it significant for a hotel to have an effective, efficient and practical control system?

Question 4:

4. With appropriate instances and/or the appropriate formulas, illustrate out the following:

i. Food cost

ii. Break-even point

iii. Beverages costs

iv. Butcher’s test

v. Weight loss calculation

vi. Optics

vii. Ageing of meat

viii. Banqueting

ix. The sequences in mixing cocktails

x. The function sheet

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Other Management: Effective-efficient and practical control system
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