.Create a checklist of pre-arrival procedures for assessing the cleanliness and condition of the furniture and fittings in a restaurant or dining area. Upload your checklist for assessment
SECTION 3: TAKE AND PROCESS ORDERS
2.What do you consider to be the advantages and disadvantages of a paper-based docket system and what are the advantages and disadvantages of an electronic ordering system?
1.Using the table, list five special requests that could be made by customers. Explain how they can be accommodated and staff that should be informed if necessary. An example has been provided. Upload your answer for assessment.
2.What sort of requests do you think customers would make that could be difficult to fulfil? Explain.
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8.How can you as a food and beverage attendant help to minimise waste and what are some of the environmental considerations in relation to food and beverage service you should be aware of?
SITXFIN402 – Manage finances within a budget
4.What actions might be taken to identify and evaluate options for improved budget performance?
6.What financial reporting cycles can be used by an organisation?
7.Each industry has financial terminology unique to it. Do some research and identify and provide descriptions for terminology unique to your industry
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