Q.1. Why kitchen stewarding is also called the backbone of restaurant operations? What are the challenges kitchen stewarding department encounters on a day-to-day basis? (6+4=10) Kitchen Stewarding is one of the most important support departments of the F&B...
Q.1. Discuss factors for planning staff requirements. Write a job description of the banquet manager. (5+5=10) Factors for planning staff requirements The amount of work is considered so that overstaffing or understaffing doesn’t take place. The budget is taken into...
Q.1. Elucidate essential factors you will keep in mind while planning the layout of a first-class restaurant. (10) Cost/ funds in Hand:- It means how much expenses are required or available for the making, renovation, or for operating the establishment. The cost...
Q.1. Draw an organization chart of the banquet department of a five-star hotel. Enlist duties and responsibilities of the banquet manager. (5+5=10) Duties And Responsibilities of a banquet manager: Achievement of budgeted food sales, beverage sales, and labor costs....