i) describe 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.
i) describe in detail the production cycle of a Food and Beverage operation.
ii) Give relevant instances at the various stages of cycle.
iii) describe all the paper work involved at the different stages.
Illustrate the following and support your answer with concrete instances:
• Food Cost
• Butcher’s test
• Menu costing.
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)