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problem 1:

1. Discuss and illustrate out the main considerations regarding:

i. Menu planning

ii. Menu designing

iii. Menu engineering

iv. Menu analysis

Support each of your answers with appropriate illustrations from real life situations.

problem 2:

2. What do you understand by the term Food & Beverages Merchandising? Mention and illustrate out the various ways to merchandise food & beverages for the hotel with at least five Food & Beverages outlets.

problem 3:

3. Why is it significant for a hotel to have an effective, efficient and practical control system?

problem 4:

4. With appropriate instances and/or the appropriate formulas, illustrate out the following:

i. Food cost

ii. Break-even point

iii. Beverages costs

iv. Butcher’s test

v. Weight loss calculation

vi. Optics

vii. Ageing of meat

viii. Banqueting

ix. The sequences in mixing cocktails

x. The function sheet

Management Theories, Management Studies

  • Category:- Management Theories
  • Reference No.:- M98993

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