Questions and Answers of Restaurant From Concept To Operation

List the goals of an orientation program.AppendixLO1
Compare and contrast behavior modeling and learner instruction.AppendixLO1
List guidelines for effective trainers.AppendixLO1
Describe characteristics of effective servers and greeters.AppendixLO1
Identify the seven commandments of customer service.AppendixLO1
List guidelines for handling customer complaints.AppendixLO1
In programming fi rst-day employee training, what kind of information should be given priority?AppendixLO1
What is the difference between employee development and training?AppendixLO1
Explain the plus-minus-plus model as it relates to criticizing an employee.AppendixLO1
How are you, as an owner/manager, involved in behavior modeling?AppendixLO1
What are some advantages of learner-controlled instruction? What is the big disadvantage?AppendixLO1
Traditionally, employee training in restaurants has been unstructured—that is, there are no formal classes, formal instructional materials, or particular trainers.How will you set up your training
What kind of orientation training will you give new employees?AppendixLO1
Does it follow that your chef, who is highly experienced and skilled, will be effective in passing along knowledge and skills? If he or she is not motivated to do so, what can you do?AppendixLO1
How will you get across your dos and don’ts—your policies about stealing, courtesy to patrons, parking rules, eating on the job, and so on?AppendixLO1
Service personnel must be aware of the degree of social distance desired by their customers. Explain.AppendixLO1
As a restaurant manager, a server calls your attention to a booth of four men who are talking loudly, using profanity, and being belligerent. How would you handle the situation?AppendixLO1
Your restaurant is located near a high school. Recently, several of the students who are patrons have been throwing ice and wadded paper napkins at each other. What should you do?AppendixLO1
Eye contact is particularly important in patron relations. Explain.AppendixLO1
In seating a lone woman in a restaurant, what factors should be considered?AppendixLO1
The degree of psychological tension that is desirable varies with the situation.How can a restaurant manager work to raise or lower the tension to make it appropriate for the situation?AppendixLO1
What are three phrases suitable for use by a hostess in greeting patrons? What are three phrases for saying good-bye to them?AppendixLO1
In taking reservations, what factors help determine how much time to allow between seatings?AppendixLO1
What are the pros and cons of taking lunch or dinner reservations? If you managed a restaurant, would you take them on Friday and Saturday evenings, your busiest nights?AppendixLO1
What will be your policy in handling guest complaints about the food (the steak is too tough, my soup is cold)?AppendixLO1
Give three reasons why someone would want to own and operate a restaurant.AppendixLO1
Success in any business requires effort, perseverance, self-discipline, and ability.What other personality traits are especially important in the restaurant business?AppendixLO1
In entering the restaurant business as an owner/operator, the individual has a choice of buying, building, or franchising. Which would you choose for minimizing risks? For expressing your own
How important do you think it is to have restaurant experience before entering the business as an owner/operator?AppendixLO1
Give three reasons people patronize restaurants.AppendixLO1
What can we learn from the history and development of restaurants?AppendixLO1
Which comparisons can be made between the past and present of restaurant operations?AppendixLO1
Describe the processes for creating job and task analyses.AppendixLO1
Describe the components of a job description , and list the guidelines for creating one.AppendixLO1
Identify legal issues surrounding hiring and employment.AppendixLO1
Determine the legality of potential interview questions.AppendixLO1
How long before opening would you employ your chef? your servers? your hostess?AppendixLO1
Describe the ideal server, the ideal hostess, the ideal cook. How do they deliver on the experience you intend to provide to your guests?AppendixLO1
Will you employ undocumented aliens in your restaurant? Give your reasons for your decision.AppendixLO1
List fi ve employee sources other than newspaper classifi ed ads.AppendixLO1
In some locations, job vacancy notices bring in literally hundreds of job applicants.If this happens to you, what methods will you use to select the best of them?AppendixLO1
In checking employee references, how can you improve your chances of getting valid information on the applicant’s past performance?AppendixLO1
Will you use psychological tests in selecting employees?AppendixLO1
Many people have a drug or alcohol problem. Would you hire such people?How would you avoid hiring such people?AppendixLO1
Suppose you want to employ only women for your dining room and bar service.Will you be violating the Equal Employment Opportunity laws?AppendixLO1
How will you prepare for interviewing a chef? What questions will you ask?AppendixLO1
What is the difference between a job and a position? between a task and a job?AppendixLO1
Give at least three reasons for performing job analysis.AppendixLO1
In your restaurant, will your host be a “greeter and seater” or a dining room manager? What factors bear on your decision?AppendixLO1
Will you bother to draw an organization chart for your restaurant? Justify your decision.AppendixLO1
In your restaurant, will the sanitation/maintenance employees report to the chef or to you, the owner/operator? What factors bear on this choice? Is there an advantage in having these employees
What elements will you include in the job description for a food server? a line cook?AppendixLO1
What elements will you include in the job specifi cations for a food server? a line cook?AppendixLO1
Is a restaurant that performs task and job analysis and writes job descriptions and specifi cations likely to be more successful than one that does not? Why?AppendixLO1
What is the value of training a person for working more than one job?AppendixLO1
Describe front-of-the-house operations.AppendixLO1
Describe back-of-the-house operations.AppendixLO1
Identify ways to control food, beverage, and labor costs.AppendixLO1
Discuss methods of guest check control.AppendixLO1
Detail how back- and front-of-the-house restaurant operations will be in your restaurant.AppendixLO1
Describe your food control system.AppendixLO1
Outline your beverage control system.AppendixLO1
How do you control restaurant labor costs?AppendixLO1
What are the ratios for your restaurant?AppendixLO1
Discuss America’s culinary heritage.AppendixLO1
Explain the main elements in receiving and storing perishable and nonperishable items.AppendixLO1
Describe the key points in food production.AppendixLO1
Discuss the various types of food poisoning and how to avoid them.AppendixLO1
Develop and maintain a food protection system .AppendixLO1
Describe the French infl uence on our culinary heritage.AppendixLO1
What were Escoffi er’s contributions to the culinary world?AppendixLO1
Name the fi ve mother, or leading/basic, sauces .AppendixLO1
Explain the terms nouvelle cuisine and fusion cuisine .AppendixLO1
Outline the main elements of food production.AppendixLO1
What can you, as a restaurant owner, do to avoid food poisoning in your operation?AppendixLO1
Describe the common germs associated with food poisoning.AppendixLO1
If you are manager of a restaurant, what are your daily food protection and sanitation responsibilities?AppendixLO1
Briefly describe the kinds and characteristics of restaurants.AppendixLO1
What kind of restaurant would you be most interested to work in? Why?AppendixLO1
What kind of restaurant would you most like to own? Why?AppendixLO1
What are the highlights of Mexican restaurant menus?AppendixLO1
Name elements that make for fi ne dining.AppendixLO1
Name three women chefs who are restaurant partners and describe their activities.AppendixLO1
Recognize the benefi ts of a good restaurant name.AppendixLO1
Explain the relationship between concept and market.AppendixLO1
Explain why a restaurant concept might fail.AppendixLO1
Discuss some qualities of successful restaurant concepts.AppendixLO1
Identify factors to consider when choosing a restaurant’s location.AppendixLO1
Identify factors to consider when developing a restaurant concept.AppendixLO1
List restaurant knockout criteria.AppendixLO1
In concept development, you select a given style of service: counter tray, cart, arm, or French. Which will fi t your concept best, and why?AppendixLO1
Which kind of restaurant is likely to have the greatest productivity per hour?Which will require the most advertising and promotion and the most dining room space per customer? Which has the greatest
Roughly what percentage of meals eaten out are purely for pleasure?AppendixLO1
Most college and university students majoring in hotel and restaurant management are not interested in fast-food restaurants. Why not? What distinct advantages do such restaurants have? What
What is the relationship between your logo and your restaurant concept?AppendixLO1
Suppose your name is Joe Smith. Would you have any legal problem naming your restaurant Smith’s?AppendixLO1
Comment on the statement “Behind every restaurant there is a concept.”AppendixLO1
List fi ve factors that together help formulate a restaurant concept.AppendixLO1
How are restaurant image and concept related?AppendixLO1
In what way do several existing restaurants close to a site affect the desirability of that site for another restaurant?AppendixLO1

Showing 1 - 100 of 223