Question 1:

In making menus it is important for Food and Beverages Management to consider several factors.

(i) What are the factors and how should they be handled?

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

Question 2:

Show the importance of proper storage methods and procedures during

(i) Production
(ii) Receiving
(iii) Service

Question 3:

Distinguish and describe the following, with at least two examples for each answer:

(i) Weight lost calculation and Butchers test
(ii) Recipe costing and menu costing
(iii) Carving and flambee
(iv) Basic sauces and compound sauces
(v) Exotic cocktails and Classic
(vi) Poultry and game meat 

Question 4:

Explain the importance of Food & Beverages costing as a basis for the pricing policies of restaurants.

Question 5:

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