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Q.1 : Note down the features of restaurant, Considerations Shown by Facility Planner when he/she designs the restaurant.
Q.2 : Write out the Job Description of Steward.
Q.3 : Write a case with description when you visited any Bar & Restaurant ,where you have find hospitality was not with proper training & according to you what all points are required to run that restaurant as manager. Discuss how it should maintain properly.
Q.4 : What do you really know about the requirement of food & beverage consumers? How important is meal experience?
Q.5 : How banquet & outdoor functions are organizes & executed according to you?
Q.6 : How does the media influence public taste for food & beverage? Discuss strategic purchasing policy ,Reality or chimera in food service sector.
Q.7: Are restaurant dress code in decline? Discuss, Should smoking banned in restaurant?
Q.8 : How are wines classified & how are each different?
Dr. Aravind Banakar
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