Students who have successfully passed 12 Standard/HSC/10+2 (or equivalent level of examination) from any recognised Board. B.A Culinary Arts Syllabus, Subjects and Training: Planning & Managing Food Production World Food …
B.A – Bachelor of Arts in Hotel Management (Duration of the course is 4 Years) Students who have successfully passed 12 Standard/HSC/10+2 (or equivalent level of examination) from any recognized …
There are two budget problems to complete. The first is to calculate amounts to use in budgeting based on actual information and formulas. The second is to prepare an annual …
Prepare the annual operating expense budget for the next year using the formulas from Problem 1 and the following assumptions. Remember there are 13 accounting periods in a fiscal year, …
James has been described by the corporate office as the Miracle Worker because of the troubled properties that were turned around under James’s leadership. It is hoped the story at …
## A’LA CARTE ## TABLE D’HOTE * The menu is elaborate. * The menu is small. * Each dish is priced separately. * It is priced as a whole. * …
The night audit is the control process whereby the financial activity of guests’ accounts is maintained and balanced. This process tracks charges and payments (debits and credits) and the departmental …
The Master of Business Administration in Culinary Arts is offered at Indian Culinary Institute, NOIDA & Tirupati under collaborative scheme with the Indira Gandhi National Tribal University. The Two-Year (Four Semester) …
1- DIRTY DOZEN a) Air-conditioning ducts and diffuser grills. b) Top of the door edges and ceiling. c) Top of picture frames. d) Area above pillow racks. e) Rear surface …
Food and Beverage (F&B) Service Interview Questions and Answers for freshers, hotel management students and experienced F&B candidates. Below Food and Beverage (F&B) questions and answers covers common, important general, …