Food & Beverage Control - II — Winter 2023

Write a short note on fast food globalization.

Explain Menu Engineering and its objectives.

List down the factors that must be considered while designing the menu.

Define “Recruitment”.

Explain the importance of human resource planning and development.

What factors are considered when designing a Fast Food outlet?

Elaborate on KFC s as a fast food chain.

Describe in brief “Human Resource Planning”.

Describe MICE and how it benefits hotels.

Explain the process of menu engineering.

Draw the hierarchy of Kitchen Stewarding Department.

Briefly explain menu item categories in menu engineering.

List down different types of catering services provided by IRCTC.

Write a short note on Yield Management.

Draw an Airline menu for in-flight catering operations.

Explain Yield Management and its importance.

Briefly explain Master Budget.

Write a short note on Convention Center.

Elaborate on In-flight food service operations.

Write a short note on fast food restaurant.

List down four different types of banquet seating.

List down different types of external sources of recruitment.

Briefly describe the Essence of Customer Service.

Elaborate on service standards in In-Flight meal service.

Describe the steps in financial planning process.