Question: 1. Evaluate the importance of maintaining an overall system of control in a catering operation of yourchoice? (1-2 paragraphs)
2. List the main internal and external sources of information which are available to hotel and cateringmanagers, which can help in the control of their operations.
3. Discuss in detail any one major control system?You may choose anything you are familiar with, or able to research with relative ease.(Write up to 1 page)
4. Discuss the procedures which should be followed when creating and maintaining a budgetary controlsystem? (write 1/2 to 1 page)5.