Hospitality Management – Assignment
identify various bar styles of service,
demonstrate a basic understanding of inventory controls, par stock, shelf life, and menu pricing regulations,
explain the value of beverage sales promotion and supplier support, and
describe the benefits of product list menu planning.
What are two reasons why draft beer is better than bottled beer?
What is the most important factor to consider, no matter which packaging (keg vs. bottle) is selected?
Which product is almost always unpasteurized?