problem 1: During the past two decades, the fast food and take-away sectors have been the most fast expanding sectors of the hospitality industry.
a) Describe factors that are common to both the fast food and the take-away sectors.
b) A fast food company will implement a market feasibility study before opening a new unit. Describe the main purpose of a market feasibility study.
c) describe how the food and beverage management of a fast food unit can develop a casual customer into a regular customer.
problem 2: The meal experience will be affected by a number of perceptions in respect of service received. Examine features which are common to all kinds of service given in a food and beverage operation.
problem 3: Sales promotions directed at customers might take place at various points of sale.
a) Describe reasons for using sales promotion in a food and beverage operation.
b) describe ways in which sales targets might be accomplished via the use of sales promotions.
problem 4: The printed menu is a powerful marketing tool that might be adopted to convey the image of an establishment.
a) Compare and contrast benefits of printing a menu on an in-house computer with those of producing a menu via a professional printing business.
b) Identify ten characteristics by which an à la carte menu will distinct from a table d’hôte menu.
problem 5: The movement of food and beverage commodities is recorded in a control system and will embrace a number of phases. Describe aspects which need to be considered during each of the given procedural stages:
c) Storing and issuing
problem 6: A purchasing department will encourage the use of purchase specifications to assist in maintaining production standards all through the food and beverage operation.
a) Construct a purchase specification for a cut of meat of your choosing.
b) describe each of the given buying methods that might be used to purchase food:
- Specific period contract
- Quality contract
- Daily market list
- Cash and carry
- Total supply
problem 7: Though food production systems have been affected by technological development, a number of traditions of catering have remained all through the industry.
a) Describe how nutritional value of food might be retained throughout the production process.
b) Compare and contrast the cook-chill production system with the cook-freeze production system.
c) Outline benefits related with the sous-vide process.
problem 8: Control of food and beverage items is necessary to the profitability of a business.
a) Describe advantages to management in carrying out food and beverage control.
b) Examine points which require to be considered by food and beverage management when installing a control system in a new establishment.