QUESTIONS 1. Why is it important for managers to calculate staff turnover? What strategies might you consider using to reduce staff turnover? (25 points). 2. What methods are available to a food and beverage operation in terms of advertising? Explain in detail. (25 points). 3. In what ways might the expectations of regular customers differ from those of first-time users? (15 points). 4. What is a feasibility study and what are its main components? Explain. (15 points). 5. What are the objectives of an effective food and beverage control system? (20 points)