1. Fast-casual operations offer more amenities than QSRs do. Please describe this statement with an example.

2. Please define the following terms:

a. Concept Mapping

b. Customer Equity

c. Danger Zone

d. environmental Scanning

e. a la carte.

1. What is HACCP stands for why this system is so important?

4. What is Bundling and what does bundling represent to the customer and Operator?

5.What is rendering and how it is helpful in a food service operation?

6.Briefly describe the conditions under which the bacteria, virus and parasites thrives and multiply.

7.What are the five key distribution channel stages in foodservice? Describe each of them briefly.

8. List five advantages of inventory turnover analysis.