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operations management 6th

Questions and Answers of Operations Management 6th

Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items. LO-3
Before equipment selection takes place, what factors must you evaluate? Use at least three examples of equipment in your discussion. LO-3
What conditions favor purchasing a tilting skillet for your kitchen? A vertical cutter/mixer?A convection oven? LO-3
In starting a restaurant, what used equipment would you consider buying? What equipment would you want to buy new? LO-3
What are these pieces of kitchen equipment used for?a. Bain-marieb. Ridged griddlec. Infrared broilerd. Charbroilere. Convection oven LO-3
Do the owners of Farm Burger practice sustainable purchasing? Briefly describe.Farm Burger is a “farm and table” burger joint that was opened by George Frangos and Jason Mann in April 2010. Farm
If the demand for beef rises and the price in the feedlot market increases 30–40 percent, Farm Burger will be required to pay a premium of approximately $1.10 per pound, which is $0.30 per pound
Why is it important for the owners to maintain accuracy when planning for purchasing of food products, especially their meat products?Farm Burger is a “farm and table” burger joint that was
What can the owners of Farm Burger do to increase annual sales 30 percent in the Buckhead location to match sales at the Decatur property?Farm Burger is a “farm and table” burger joint that was
Forecast restaurant sales.
Do you think the return on investment merits purchasing the building for $2 million?Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded in 1992 by Michael
Are there any alternatives to providing extraordinary guest service at the current level of business demand without expanding the physical building? What should the restaurants seat turnover
If the building is purchased, is it more feasible to wait for a bank that is willing to back the construction loan, or should Roper take on investors or limited partners to get the project moving
What are examples of different sources of money the owners could use to fund the building?Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded in 1992 by
In drawing up a sales budget for a casual Italian restaurant, what percentage of weekly sales should be forecasted for Friday and Saturday evenings? LO.3
A casual restaurant with $1 million sales volume should have how many full-time equivalent employees? LO.3
What labor, food, beverage, and occupancy costs should the above restaurant have? Express your answer both as a percentage of sales and as a dollar figure. LO.3
Aside from its value in planning, why is it essential to do a budget forecast of sales, costs, and profit? LO.3
Suppose that after forecasting sales and deducting expenses, you are left with 3 percent operating profit before interest charges and taxes. What would you do? LO.3
List, in order of priority, four sources of financing you would approach in seeking funds for your restaurant. LO.3
In seeking a construction loan, would you expect to have the entire amount of the loan given to you in a lump sum? Explain. LO.3
The procedure in seeking a loan from the Small Business Administration is fairly elaborate. What is the usual sequence for this process? LO.3
The recommendation is made to “stockpile your credit.” What does this mean? LO.3
Is it possible (not probable) to start a restaurant without any cash of your own? Explain. LO.3
Define par stock and reorder point. LO.3
How will you select the coffee to be served in your restaurant? LO.3
What is a can-cutting test? LO.3
Hamburger used in most fast-food restaurants probably is of what USDA grade? LO.3
What are two disadvantages in using USDA prime beef? LO.3
Who should be in charge of food purchasing? LO.3
How is the food-purchasing system related to the food and beverage cost-control system? LO.3
Describe the different types of alcoholic beverage licenses. Appendix
Explain how to obtain an alcoholic beverage license. Appendix
Identify factors to consider when developing the design and layout of a bar. Appendix
Describe cocktails and spirits. Appendix
Suggest a basic bar inventory. LO-1
Describe the different types of wine. Appendix
List guidelines for suggesting wines to accompany menu items. Appendix
Identify a restaurant’s legal liability regarding the sale of alcoholic beverages. Appendix
List ways in which bartenders and others can defraud the restaurant bar and beverage operation. Appendix
Outline the steps involved in obtaining a liquor license. Appendix
Draw a rough sketch of a bar layout. LO-2
Write a mission and prepare a responsible alcoholic beverage service program. Appendix
Suggest six entrées and wines to accompany them. Appendix
List the ways that your restaurant bartender might try to steal from you and explain what preventive measures you will install to ensure 100 percent control of your beverages. Appendix
What additional things could Classic Restaurant Concepts have done to attract and retain business during the time that it lost its liquor license?Classic Restaurant Concepts is a private company
Make a list of the basic bar inventory you would include for the new location in Harvard square. Explain why you have chosen these selections.Classic Restaurant Concepts is a private company based
How would the basic bar inventory differ between an Irish pub concept and a gastropub concept?Classic Restaurant Concepts is a private company based out of Framingham, Massachusetts, which formed in
What are the pros and cons of seeking an even balance of food and alcohol sales?Classic Restaurant Concepts is a private company based out of Framingham, Massachusetts, which formed in 1997 by a
Describe front-of-the-house operations.
Describe back-of-the-house operations.
How can the Dillards control their rising food costs?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The restaurant was opened in February of
How much does the economy play into the success or failure of a starting restaurant business?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The
Is Big Shanty’s “barbecue” concept more or less risky that other possible concepts considering their geographics, demographics, product offered, and customer behavior?Big Shanty Smokehouse is a
What makes a restaurant successful?a. What control factors play into the overall success of a restaurant venture?b. Why do you think this particular restaurant succeeded?Big Shanty Smokehouse is a
What are some additional things the restaurant could offer to increase its efficiency and generate additional revenue?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant
Discuss America’s culinary heritage. Appendix
Explain the main elements in receiving and storing perishable and nonperishable items. Appendix
Describe the key points in food production. Appendix
Discuss the various types of food poisoning and how to avoid them. Appendix
Develop and maintain a food protection system. Appendix
How does PDQ differentiate itself from its competitors?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick Reader, chief
What are the benefits of PDQ’s food production process?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick Reader, chief
How does PDQ maintain a reputation of cleanliness and good sanitation?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick
What is slow-growth expansion? Is it important to maintain a slow-growth approach to expansion?Why or why not?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham,
Recognize the benefits of a good restaurant concept and name.
Outline the sequence of restaurant development.
Is a pizza house with beer and wine appealing to the young family as a fun place?
Is a coffeehouse menu in a dinner-house setting, including a few European menu touches, the right concept? Or should it be a stepped-up coffee shop with a few dinner items?
Is Wurstkuche’s concept clear-cut or ambiguous?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach, California. The company was started in November 2008
Do you believe there is a market to support the concept throughout cities in California? What other locations would work for this concept?Wurstkuche is the purveyor of exotic grilled sausages in
Would the restaurant be more successful if the concept was changed or modified in some way? How and why?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach,
Does the fact that one of the owners worked at an industrial design firm that specialized in restaurant design benefit the restaurant? How and why?Wurstkuche is the purveyor of exotic grilled
How do you expand the business and also maintain the brand identity without diluting it down to the idea of just building a lot of properties?Wurstkuche is the purveyor of exotic grilled sausages in
In concept development, you select a given style of service: counter tray, cart, arm, or French.Which will fit your concept best, and why?
Roughly what percentage of meals eaten out are purely for pleasure?
What is the relationship between your logo and your restaurant concept?
How are restaurant image and concept related?
In what way do several existing restaurants close to a site affect the desirability of that site for another restaurant?
What colors would you suggest for a high-style Italian restaurant?
Why would you (or why would you not) use upholstered soft seating in a quick-service restaurant?
In building a restaurant, what amount of money should you expect to invest per seat?
Discuss menu trends.
What elements of the menu do you think have contributed to the restaurant’s overall success?“Salt” is New Jersey’s first gastropub, which was opened by Bradley and Laurie Boyle in April of
Should the owners focus on offering items with good nutritional value? Why or why not?“Salt” is New Jersey’s first gastropub, which was opened by Bradley and Laurie Boyle in April of 2008.In
How can the owners further improve the menu?“Salt” is New Jersey’s first gastropub, which was opened by Bradley and Laurie Boyle in April of 2008.In case you’re not already familiar with the
In their previous restaurant, Bula, Bradley, and Laurie offered bread service with their meals.They used a local bakery and served artisan breads. When they opened Salt, they took this into
How would you prioritize the considerations in menu planning for your restaurant? Appendix
There is a trade-off between a fully qualified chef and lower costs. How can a balance be achieved to leave a reasonable return for the owners? Appendix
To achieve maximum efficiency in your restaurant’s kitchen, who should be involved? Appendix
Discuss how the equipment and menu must harmonize to create a smooth operation. Appendix
Ask several restaurant owners/managers how they arrived at their menu prices, and compare their answers with the methods suggested in the text. Appendix
How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve? Appendix
Describe the sources of the menu items that will be featured on your menu. Appendix
Describe how your menu will look when presented to guests. Appendix
What will your restaurant food-cost percentage be? How will you achieve it? Appendix
What are the differences between the City Island and Siesta Key locations? Why does the City Island location have an advantage over other restaurants in the area?The Old Salty Dog opened in 1986 at
How has the Old Salty Dog adapted to the changing environment over the years?The Old Salty Dog opened in 1986 at the original location of Siesta Key Village, in Sarasota, Florida.The owners, Philip
How has marketing helped the Old Salty Dog succeed? What are some additional marketing strategies that they could implement moving forward?The Old Salty Dog opened in 1986 at the original location of
What are some things the Old Salty Dog can do to fight the setbacks of operating in a seasonal climate and draw business during slower periods?The Old Salty Dog opened in 1986 at the original

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