Explain yield management.
[3 marks]Draw an organizational hierarchy for Banquet.
[4 marks]hat factors must be kept in mind when designing a fast-food outlet?
[7 marks]Write a short note on Banquet.
[3 marks]Describe how menu engineering is helpful in generating profit.
[4 marks]Employees are crucial to the success of the restaurant. Explain.
[7 marks]Elaborate on designing and development of fast-food outlet.
[7 marks]Explain Menu Engineering & its objectives.
[3 marks]Write a brief note on Globalization of Fast Food.
[4 marks]Setting Targets can improve business performance. Explain.
[7 marks]Briefly explain “MICE”.
[3 marks]Explain three different types of Banquet seating.
[4 marks]Discuss menu promotion in relation to popularity and profit level?
[7 marks]Define moment of truth.
[3 marks]What is F& B Budgeting and its types?
[4 marks]Elucidate how you set price considering various menu constraints?
[7 marks]Describe in brief “Convention Centre”.
[3 marks]Describe Capital & Operating Budget.
[4 marks]Explain service standards in In-flight Meal service.
[7 marks]Explain how MICE benefit hotel industry.
[3 marks]List down the job responsibilities of a Banquet captain.
[4 marks]Elaborate on standard operating procedures for banquets.
[7 marks]What are the main types of food services offered on trains?
[3 marks]Explain these terms “Stars”, “Dogs”, Horses” & “Puzzles”.
[4 marks]Discuss few brands of Fast-Food outlets & its popularity.
[7 marks]