1 as a professional in hospitality industry you are expected to design acontinental menu with varieties of covers to enable your customer have choice in every course. a. explain the accompaniment and garnishers of menu plan and a suitable beverages in each case. b. draw the table setting for an elaborate coperate service of thirty customers and list the types of material you need in carry-ing out and effective service. c. in a logical sequence, highlight in basic procedure involve in the service of each meal in your menu, taking cognizance of pre-service and post- service duties. 2. as a general manager of a reputable hopitality industry, how can you repossition the ailing challenging of un-experience in other to fastract greater productivity by using ten staff as the sample size of the organization.