This paper concentrates on the primary theme of Two sectors that continue to remain popular in the hospitality industry are the take-away and the fast food sectors. a) Discuss factors that are common to BOTH the fast food and the take-away sectors in which you have to explain and evaluate its intricate aspects in detail. In addition to this, this paper has been reviewed and purchased by most of the students hence; it has been rated 4.8 points on the scale of 5 points. Besides, the price of this paper starts from £ 40. For more details and full access to the paper, please refer to the site.
& BEVERAGE MANAGEMENT
Instructions to candidates:
allowed: Three hours (plus an extra ten minutes’ reading time at the start – do
not write anything during this time)
Answer any FIVE questions
questions carry equal marks. Marks for each question are shown in [ ]
sectors that continue to remain popular in the hospitality industry are the
take-away and the fast food sectors.
Discuss factors that are common to BOTH the fast food and the take-away
fast food company will implement a market feasibility study before opening a
new unit. Explain the purpose of a market feasibility study. 
Describe how the food and beverage management of a fast food unit can develop a
casual customer into a regular customer. 
aim of food and beverage operations is to achieve customer satisfaction by
meeting the customers’ needs. Examine how EACH of the following may influence a
customer’s ‘meal experience’:
Location and accessibility
Level of service
and beverage employees 
Market segmentation is the division of the total market into different groups
of customers who might require separate products or marketing mixes. Evaluate
the following criteria that may be used to identify market segments in the food
Family life cycle 
printed menu should match the décor of the restaurant and be attractive and
well laid out.
Compare and contrast advantages of printing a menu on an in-house computer with
those of producing a menu through a professional printing business. 
Identify TEN characteristics by which an à la carte menu will differ from a
table d’hôte menu. 
of the most important stages after a menu has been planned is to purchase and
receive food commodities needed to produce the menu.
Construct a purchase specification for a cut of meat of your choosing. 
Describe EACH of the following buying methods that may be used to purchase
Specific period contract
Daily market list
Cash and carry
Total supply 
Effective food and beverage production control will help to reduce wastage and
prevent loss of revenue through serving excess portion sizes. Examine how EACH
of the following may be used to achieve higher profitability:
Standard portion sizes
Volume forecasting 
hotels, food and beverage sales often account for up to half of the total
revenue, whilst in restaurants such sales are the only source of income.
Discuss the criteria that should be borne in mind when preparing to install a
new system. 
Describe control procedures that should be practised when dealing with bar
stock requisitions. 
8. In a
franchise agreement, the food and beverage organisation offers a complete
package of experience and operational support.
Explain how a franchising arrangement operates. 
Describe the advantages to the franchisee of a franchising arrangement. 
c) Describe the advantages
to the franchisor of a franchising arrangement.