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Q.1.1 - Discuss the characteristics of food production and food and beverage service systems. 200-250 words.
Q 1.2 - Discuss factors affecting recipes and menus for specific systems (choose 3 restaurants with different systems, one may be fast food). 200-250 words.
Q1.3 - Compare the cost and staffing implications for different systems using a table (choose 3 restaurants with different systems, one may be fast food). 200-250 words.
Q1.4- Justify the suitability of systems for particular food and beverage outlets (choose 3 restaurants with different systems, one may be fast food). 200-250 words.
Q2.1- Discuss the use of financial statements in food and beverage operations. 200-250 words
