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Problem 1:

i. Distinguish between Commercial and Institutional Catering.

ii. How are cost factors treated in Commercial and Institutional Catering?

iii. What kind of Food & Beverage staffing structure would you recommend for these two different types of caterers?

Problem 2:

i. Describe the various stages in the production of wine.

ii. What are aperitifs? Give 4 examples to support your answer.

iii. What is an appetizer? Give 4 examples to support your answer.

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