problem 1:

In making menus it is significant for Food & Beverages Management to consider numerous factors.

(i) What are these factors and how should they be managed?

(ii) What are the numerous kinds of menus that could be utilized in a first class hotel and in what circumstances are they applicable?

problem 2:

Discuss and describe the significance of proper storage techniques and procedures throughout

(i) Receiving

(ii) Production

(iii) Service

problem 3:

Make a distinction and describe the following, with at least two (2) instances for each answer:

(i) Butchers test and weight lost calculation

(ii) Recipe costing and menu costing

(iii) Carving and flambée

(iv) Basic sauces and compound sauces

(v) Classic and exotic cocktails

(vi) Poultry and game meat

problem 4:

Elaborate on the significance of Food & Beverages costing as a basis for the pricing policies of restaurants.

problem 5:

What is banqueting for the Food & Beverages department? How does it fit in the Food & Beverage Management structure?