Diploma in International Hospitality Management (DIHM)
ASSIGNMENT: Module 02: Food and Beverage Operation (FBO )
1. List the key functional areas of Food and Beverage operations and food production system?
2. Identify the role of purchasing manager and the purchasing process?
3. Illustrate the cost of pricing process in Food and Beverage business?
4. Explain how to plan a menu taking into consideration the factor and cost?
5. Explain the different methods of food and beverage service to managed customer expectation?
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