Explain the elements of Menu Engineering.
[3 marks]Write a note on “Globalization of Fast Food”.
[4 marks]Explain how restaurant Menu Engineering can increase profits?
[7 marks]Define “Human Resource Planning”.
[3 marks]List down the process in Financial Planning & Analysis.
[4 marks]What factors are considered when designing a Fast Food outlet?
[7 marks]Describe in brief “Convention Centre”.
[3 marks]Explain these terms “Stars”, “Dogs”, Horses” & “Puzzles”.
[4 marks]Explain the importance of Human Resource in service industry.
[7 marks]Explain three different types of Banquet seating.
[3 marks]Explain the process involved in training of Human Resource.
[4 marks]List down different types of Internal Sources of Recruitment.
[7 marks]Draw an organizational chart for Banquet Department.
[3 marks]Discuss few trends in Airline Catering.
[4 marks]Explain Yield Management and its importance.
[7 marks]Briefly explain “MICE”.
[3 marks]Describe Capital & Operating Budget.
[4 marks]Elaborate on the guidelines for approval of standalone Air Catering units.
[7 marks]Briefly describe the Essence of Customer Experience.
[3 marks]Draw a sample Airline menu for in-flight catering operations.
[4 marks]Discuss job responsibilities of Banquet Manager.
[7 marks]Explain in brief Railway Catering operations.
[3 marks]Discuss few Service Standards in Banquets.
[4 marks]Setting Targets can improve business performance. Explain.
[7 marks]