1. Before equipment selection takes place, what are the factors you must evaluate? Use at least three examples of equipment in your discussion.

2. (a) What are the advantages of a microwave oven?

(b) Why are they not more widely used in restaurant kitchens?

3. Why are low-temperature dishwashing machines growing in popularity?

4. Kitchens are generally becoming smaller in relation to dining areas. Why?

5. What are these pieces of kitchen equipment used for?

(a) Bain-marie:

(b) Ridged griddle:

(c) Infrared broiler:

(d) Charbroiler:

(f) Convection oven:

6. What are two advantages of reach-in refrigerators and under-shelf refrigerators over the bigger walk-in boxes?

7. Explain the statement "The menu determines the kitchen equipment."

1. Define par stock and reorder point.

2. How will you select the coffee to be served in your restaurant?

3. What is a can-cutting test?

4. Hamburger used in most quick-service restaurants probably is of what USDA grade?

5. What are two disadvantages in using USDA prime beef?

6. Who should be in charge of food purchasing?

1. Willthe return on investment merits purchasing the building for $2 million?

2. Are there any alternatives to providing extraordinary guest service at the current level of businessdemand without expanding the physical building?

3.What should the restaurants seat turnover be?

4. 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 faster?

5. What are examples of different sources of money the owners could use to fund the building?

1. What additional things could Classic Restaurant Concepts have done to attract and retainbusiness during the time that it lost its liquor license?

2. 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.

3. How would the basic bar inventory differ between an Irish-pub concept and a gastropub concept?

4. What are the pros and cons of seeking an even balance of food and alcohol sales?