Assignment

Assignment This is a paper to answer the questions. There are 7 questions: 1- Explain the notion of division of duty, Provide an example of where this may be missing in the foodservice industry (cite an example not already provided in the chapter), 2- You've just been hired as a bar manager and your first task is to replace the ice-making machine. What are some considerations? 3- What is the difference between a control state and a license state? 4- Again using your choice of search engine, name three examples of ultra-premium spirits. 5- Why do temperature, humidity, and light matter when storing the various categories of alcohol? 6- The price for a glass of Chateau Ste. Michelle Cabernet Sauvignon is $13.25. What should you charge for a half glass? 7- Why would a restaurant charge a high corkage fee? On the other hand, a new restaurant in San Francisco is charging a corkage fee of only $1, What is their strategy?