Question 1:
i) Explain in detail the importance of an efficient control system for a Food and Beverage operation.
ii) Why is the control system a significant tool for management?
iii) What are the indications of a poor control system? What measures can you take to correct discrepancies?
iv) List and elaborate the daily functions of a Food and Beverage Controller.
Question 2:
i) Explain in detail the production cycle of a Food and Beverage operation.
ii) Give relevant instances at the various stages of cycle.
iii) Explain all the paper work involved at the different stages.
Question 3:
Illustrate the following and support your answer with concrete instances:
• Food Cost
• Butcher’s test
• Menu costing.
Question 4:
What do you understand by the term menu planning?
Support your answer with an instance of:
A 3-course cyclical menu over a week. (Days 1 to 7)