. Describe menu engineering.
[3 marks]Write a short note on globalization of fast food.
[4 marks]Explain the factors that must be considered in designing and development of fast food outlets. Q.2 ( a) Define “Human Resource Development”.
[3 marks]Explain Yield Management and its importance.
[4 marks]Elaborate on McDonald’s as a fast-food chain. Or
[7 marks]Elaborate on IRCTC catering services.
[7 marks]Briefly describe the Essence of Service.
[3 marks]Explain primacy and recency theory in menu engineering.
[4 marks]Explain different types of budget. Or
[7 marks]Draw an organizational chart for Banquet Department.
[3 marks]Describe Star and Puzzle as menu item categories in menu engineering.
[4 marks]Elaborate on the guidelines for approval of standalone air catering units.
[7 marks]Write a short note on Recruitment.
[3 marks]Why good human resource is important for effective restaurant operations?
[4 marks]List down the job responsibilities of banquet manager. Or
[7 marks]List down any three airline meal codes.
[3 marks]Explain how MICE can benefit hotels.
[4 marks]Explain service standards in In-flight Meal service.
[7 marks]Describe Banquet.
[3 marks]List down internal sources of recruitment.
[4 marks]Explain how restaurant menu engineering can increase profit? Or
[7 marks]Write a short note on Airport Catering.
[3 marks]List down the process in Financial Planning & Analysis.
[4 marks]Discuss few Service Standards in Banquets.
[7 marks]