Question 1:
With at least five relevant examples for each of the following, explain:
i) Food & Beverage merchandising.
ii) Menu costing.
iii) Menu designing.
Question 2:
Elaborate on the various points you would consider when training your staff for the following activities:
i. Purchasing.
ii. Receiving.
iii. Storing.
Question 3:
i. Write a job description for a restaurant manager.
ii. Explain how you would implement an induction program for a new restaurant manager for your establishment.