. Describe menu engineering and its objectives.
[3 marks]Write a short note on globalization of fast food.
[4 marks]Elaborate on different types of menu.
[7 marks]Define “Human Resource Planning”.
[3 marks]How Menu engineering can help restaurants increase profits? Explain.
[4 marks]Elaborate on KFC as a fast food chain. Or
[7 marks]List down different types of catering services provided by IRCTC.
[7 marks]Briefly describe the Essence of Customer Experience.
[3 marks]Explain the importance of Yield Management.
[4 marks]Explain different types of budget. Or
[7 marks]Draw the hierarchy of kitchen stewarding department.
[3 marks]Describe menu engineering categories.
[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 Banquet service standards. Or
[7 marks]Describe the term “Banquet”.
[3 marks]Explain how MICE can benefit hotels.
[4 marks]Explain service standards in In-flight Meal service.
[7 marks]Write a short note on Welfare Catering.
[3 marks]Discuss sources of external sources of recruitment.
[4 marks]Explain the factors that must be considered in designing and development of fast food outlets. Or
[7 marks]Describe in brief “Convention Centre.
[3 marks]Highlight the importance of human resource planning and development.
[4 marks]What factors must be considered when designing a restaurant menu.
[7 marks]