1. What is the difference between each of the following types of catering?: • Pub • Function • Systemised • Franchise. Define each in 1-3 sentences then discuss differences in 2-3 paragraphs (total). 2. If you were organising to entertain three business colleagues in a restaurant, what factors would be most important to ensure they all had an enjoyable experience? List them and then give a brief explanation. (2-3 sentences) 3. Briefly explain using bullet points how each of the following establishments might be made more profitable by new management: • A licensed bar with poor turnover • A sandwich bar with lots of lunch time business, but which is very slow at other times • An a-la-carte restaurant which is only patronised well during summer. 4. Report on the three businesses you investigated in your set task. Write a half page discussing each.
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