Part A (500 words): Menu Engineering
- Discuss ‘menu engineering’ as an effective management tool used in the hospitality
industry, specifically in the context of menu analysis to maximise an establishment’s
profitability.
Part B (300 words): Cost Control - Research and discuss how effective stock control and conduct of monthly stocktakes
assist in controlling food wastage, and the impact they have on food cost and cost
control. In addition, provide two (2) examples why they are essential for any culinary
professional. - Analyse and discuss four (4) reasons why it is imperative to have the correct stock
par levels at all times, and the impact of these on the viability of food and success of
the businesses.
Sample Solution