Write a short note on Briefing.
[3 marks]Describe the functions of a kitchen stewarding department.
[4 marks]Explain the job responsibilities of restaurant manager.
[7 marks]Explain “Food and Beverage Control Cycle”.
[3 marks]List down the challenges faced by contract caterers in contract catering operations.
[4 marks]Explain different types of washing and sanitizing chemicals used in kitchen stewarding department.
[7 marks]Explain the factors that influence menu planning in industrial catering.
[7 marks]Write a note on “Management Information System”.
[3 marks]Elaborate on inter-departmental coordination between front office and restaurant.
[4 marks]Explain the process of food and beverage control.
[7 marks]Explain “Perpetual Inventory System”.
[3 marks]Explain different methods of checking supplies during receiving.
[4 marks]Draw and explain a three sink cleaning method.
[7 marks]Explain Welfare Catering.
[3 marks]Explain fixed cost and variable cost.
[4 marks]List down the functions of a kitchen stewarding department.
[7 marks]Define the “American Service”.
[3 marks]Elaborate on Moment of Truth.
[4 marks]List down the best practices for receiving food supplies.
[7 marks]Draw the hierarchy of Kitchen Stewarding department.
[3 marks]Explain the procedures in store control.
[4 marks]Explain the strategies that restaurant operators can use to improve guest satisfaction.
[7 marks]Explain the term “Cellar”.
[3 marks]Explain LIFO and FIFO method with example.
[4 marks]Explain how management information system can help restaurant operators in decision making.
[7 marks]