List down different internal sources of recruitment.
[7 marks]. Describe menu engineering.
[3 marks]Write a short note on globalization of fast food.
[4 marks]Explain service standards in in-flight meal service.
[7 marks]Define “Quick Service Restaurant”.
[3 marks]List down the menu item categories in menu engineering.
[4 marks]Elaborate on catering services provided by IRCTC.
Describe Yield Management. .
[3 marks]Write a short note on Human Resource Planning.
[3 marks]Explain how MICE can benefit hotels.
[4 marks]Elaborate on convention center service standards.
[7 marks]Write a short note on airport catering.
[4 marks]What factors must be considered in designing and development of fast food outlet?
[7 marks]Write a short note on Master Budget.
[3 marks]Explain why employee training and development is crucial for operational success?
[4 marks]Elaborate on McDonald’s as a fast-food chain.
[7 marks]Describe the term “MICE”.
[3 marks]Write any four airline meal options.
[4 marks]List down the job responsibilities of a banquet manager.
[7 marks]Write a short note on Convention Center.
[3 marks]Differentiate between master and operational budget
[4 marks]Explain the factors that must be considered in designing and development of fast-food outlets.
[7 marks]Draw hierarchy of banquet department.
[3 marks]Write a short note on recent trends in airline catering.
[4 marks]Explain the process of Menu Engineering.
[7 marks]