Questions and Answers of Restaurant From Concept To Operation

Can a particular site be wrong for one restaurant, right for another? Explain.AppendixLO1
The desirability of a given restaurant location changes with time. Give three reasons why this is true.AppendixLO1
Why may a community give favorable terms to a reputable restaurant operator to start a restaurant in a section of town that is deteriorating?AppendixLO1
What location criteria would you suggest for a restaurant featuring diet foods?AppendixLO1
What colors would you suggest for a high-style Italian restaurant?AppendixLO1
A luxury, white-tablecloth restaurant has a rheostatic lighting control. How would you use it and for what purposes?AppendixLO1
Why would you (or why would you not) use upholstered soft seating in a quick-service restaurant?AppendixLO1
What kind of restaurant location can exist without parking?AppendixLO1
In building a restaurant, what amount of money should you expect to invest per seat?AppendixLO1
Suppose you have $80,000 with which to start a restaurant and no possibility of borrowing additional capital. What kind of restaurant should you consider, and how would you go about getting
Identify factors to consider when planning a menu.AppendixLO1
List and describe some common menu types.AppendixLO1
Discuss methods for determining menu item pricing.AppendixLO1
Identify factors to consider when determining a menu ’s design and layout.AppendixLO1
How would you prioritize the considerations in menu planning for your restaurant?AppendixLO1
There is a trade-off between a fully qualifi ed chef and lower costs. How can a balance be achieved to leave a reasonable return for the owners?AppendixLO1
To achieve maximum effi ciency in your restaurant ’s kitchen, who should be involved?AppendixLO1
Discuss how the equipment and menu must harmonize to create a smooth operation.AppendixLO1
Ask several restaurant owners/managers how they arrived at their menu prices, and compare their answers with the methods suggested in the text.AppendixLO1
Use sample menus to analyze:How many items are in each course?What equipment will be required for each?Select a few items and determine what you would expect their food-cost percentage to
How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve?AppendixLO1
Describe the sources of the menu items that will be featured on your menu.AppendixLO1
Describe how your menu will look when presented to guests.AppendixLO1
What will your restaurant food-cost percentage be? How will you achieve it?AppendixLO1
Identify factors to consider when planning a kitchen’s layout.AppendixLO1
Discuss the benefi ts and drawbacks of an open kitchen.AppendixLO1
Explain selection factors for purchasing kitchen equipment.AppendixLO1
Identify various cooking techniques.AppendixLO1
Before equipment selection takes place, what factors must you evaluate? Use at least three examples of equipment in your discussion.AppendixLO1
What are the advantages of microwave ovens? Why are they not used more widely in restaurant kitchens?AppendixLO1
Why are low-temperature dishwashing machines growing in popularity?AppendixLO1
What conditions favor purchasing a tilting skillet for your kitchen? A vertical cutter/mixer? A convection oven?AppendixLO1
In starting a restaurant, what used equipment would you consider buying?What equipment would you want to buy new?AppendixLO1
Will you install gas or electric kitchen equipment, or both? What factors will affect your decision?AppendixLO1
Kitchens are generally becoming smaller in relation to dining areas. Why?AppendixLO1
You forecast your restaurant to gross $1 million per year in sales. Will you include a bakery section in your kitchen? Explain.AppendixLO1
What are these pieces of kitchen equipment used for?a. Bain-marieb. Ridged griddlec. Infrared broilerd. Charbroilere. Convection oven AppendixLO1
What are two advantages of reach-in refrigerators and under-shelf refrigerators over the bigger walk-in boxes?AppendixLO1
Explain the statement, “The menu determines the kitchen equipment.”AppendixLO1
Explain the importance of product specifi cations.AppendixLO1
List and describe the steps for creating a purchasing system.AppendixLO1
Identify factors to consider when establishing par stocks and reordering points.AppendixLO1
Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items.AppendixLO1
Defi ne par stock and reorder point .AppendixLO1
How will you select the coffee to be served in your restaurant?AppendixLO1
What is a can-cutting test?AppendixLO1
Hamburger used in most fast-food restaurants probably is of what USDA grade?AppendixLO1
What are two disadvantages in using USDA prime beef?AppendixLO1
Who should be in charge of food purchasing?AppendixLO1
How is the food-purchasing system related to the food and beverage cost-control system?AppendixLO1
Explain how to obtain an alcoholic beverage license.AppendixLO1
Identify factors to consider when developing the design and layout of a bar.AppendixLO1
List guidelines for suggesting wines to accompany menu items.AppendixLO1
Identify a restaurant’s legal liability regarding the sale of alcoholic beverages.AppendixLO1
List ways in which bartenders and others can defraud the restaurant bar and beverage operation.AppendixLO1
Outline the steps involved in obtaining a liquor license.AppendixLO1
Draw a rough sketch of a bar layout.AppendixLO1
Write a mission and prepare a responsible alcoholic beverage service program.AppendixLO1
Suggest six entrées and wines to accompany them.AppendixLO1
Describe the characteristics of effective leaders.AppendixLO1
Discuss some important factors that must be considered when leading restaurant employees.AppendixLO1
Know several important management concepts.AppendixLO1
Discuss confl ict management.AppendixLO1
Describe the process of confl ict resolution.AppendixLO1
Defi ne the term vision .AppendixLO1
What is the purpose of a mission statement?AppendixLO1
Discuss the three parts of a mission statement.AppendixLO1
What do you think are the most important characteristics of effective leaders, and why?AppendixLO1
What is meant by the term real authority?AppendixLO1
What is the purpose of forecasting?AppendixLO1
Discuss why Title VII of the 1964 Civil Rights Act was passed.AppendixLO1
Briefl y describe the steps in the confl ict management process.AppendixLO1
Defi ne the terms accommodation, avoidance, compromise, and competition, as they pertain to confl ict management.AppendixLO1
What are the six guiding principles for handling confl ict?AppendixLO1
Identify the main types of restaurant industry technologies.AppendixLO1
List and describe the main types of software programs.AppendixLO1
Identify factors to consider when choosing technology for a restaurant.AppendixLO1
How would you decide which is the best POS system and restaurant system for your restaurant?AppendixLO1
Are handheld devices worth the investment for independent table-service restaurants?AppendixLO1
What is PCI DSS? How is it related to the restaurant industry?AppendixLO1
How has mobile phone technology affected the restaurant industry?AppendixLO1
What are some ways that restaurateurs can strengthen customer relationship management within their establishment?AppendixLO1
What is the difference between front-of-house and back-of-house restaurant technology products? Give examples of each.AppendixLO1
Describe the various forms of business ownership.AppendixLO1
Discuss the advantages and disadvantages of each form of business.AppendixLO1
Identify the major elements of a business plan.AppendixLO1
Develop a restaurant business plan.AppendixLO1
Conduct a market assessment.AppendixLO1
Discuss the importance of the four P s of the marketing mix.AppendixLO1
Describe some promotional ideas for a restaurant.AppendixLO1
Describe restaurant marketing.AppendixLO1
What is the difference between marketing and sales?AppendixLO1
Discuss marketing philosophy in the restaurant business.AppendixLO1
Give examples of how marketing solves customer problems.AppendixLO1
In your restaurant project, which will be your principal target market?AppendixLO1
What is meant by market positioning?AppendixLO1
In what way does market assessment aid the marketing process?AppendixLO1
Some restaurant owners question the necessity of developing marketing plans.What is your response?AppendixLO1
Develop an outline for your restaurant ’s marketing and business plan.AppendixLO1
What are the differentiating characteristics of your restaurant?a. Productb. Atmospherics/decorc. Serviced. Place/locatione. Price AppendixLO1

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