Description: |
Deliverable length: Receiving policy (400–600 words) Course Objective(s):
Assignment You are the food and beverage director of a 350-room independent hotel with three dining outlets and banquet operations. You are updating the hotel’s standard operating procedures manual. Focusing on the cost control cycle, your next step in this project is to revise your policy on wine receiving, storage, and issuing.
Please submit your assignment. You will be graded on the following:
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