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.
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.
3. Why is it significant for a hotel to have an effective, efficient and practical control system?
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
vii. Ageing of meat
ix. The sequences in mixing cocktails
x. The function sheet