1) In terms of Planning, Organizing, commanding, co-coordinating, & controlling explain the differences in casual & and fine Dining.
2) Explain how quality of the food & beverage operations for the guest is monitored in casual & fine dining
Discuss which factors determine quality standards in the business
Please begin with No. 1 and before you do please put the heading as POC3 then under it write Casual dining . Write what needs to be in causal dining as explained in number one. Then Write another heading as Fine Dining and explain what is needed as mentioned in number 1)
Then leave space for No.2 and begin writing it
Must have at least 2 sources with in text citations and referenced
Please use the paper uploaded in order for you stick to guideline and it will make it easier for you to write.
Only follow the sections where the letter E is circled in RED. The rest that is scratched you dont have to write anything about it. Only follow the Red Circle with an E
|Academic Level||College (1-2 years: Freshmen, Sophomore)|
|Paper Type||Research paper|
|Number of Pages||3 Page(s)/825 words|