problem 1:

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.

problem 2:

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.

problem 3:

Illustrate the following and support your answer with concrete instances:

• Food Cost

• Butcher’s test

• Menu costing.

problem 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)