T.A Marryshow Community College
Tourism & Hospitality Department
Assignment #1
1. Explain any two characteristics of service.
2. Give three examples of expenses and revenues in cost control?
3. Explain how cost is controlled at any two point through the flow of food and give
examples.
4. In your own words explain the what is meant by Commercial and Noncommercial food
service operations, and the different between to two?
5. Give three examples of both food service operations.
Please use your own words when working and work individually!!!