Question 1:
Explain in detail how you would set up an effective and efficient control system for a newly opened hotel.
Question 2:
Discuss the various stages of the food production cycle.
Question 3:
What are the important factors to consider in re-designing an à la carte menu?
Question 4:
(i) Make a 5-course banquet menu. Explain and justify your choice of items.
(ii) Explain the importance of the Function Sheet
Question 5:
With relevant examples explain the following:
(i) Purchase requisitions
(ii) F.I.F.O & L.I.F.O
(iii) Food cost
(iv) Recipe costing
(v) Menu planning
(vi) Table turn-over