The Restaurant From Concept To Operation 5th Edition John R Walker - Solutions

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Dwight is an elementary school teacher who also raises pigs for supplemental income. He is trying to decide what to feed his pigs. He is considering using a combination of pig feeds available from local suppliers. He would like to feed the pigs at minimum cost while also making sure each pig
Larry Edison is the director of the Computer Center for Buckly College. He now needs to schedule the staffing of the center. It is open from 8 A.M. until midnight. Larry has monitored the usage of the center at various times of the day, and determined that the following number of computer
The Fagersta Steelworks currently is working two mines to obtain its iron ore. This iron ore is shipped to either of two storage facilities. When needed, it then is shipped on to the company’s steel plant. The diagram below depicts this distribution network, where M1 and M2 are the two mines, S1
The Weigelt Corporation has three branch plants with excess production capacity. Fortunately, the corporation has a new product ready to begin production, and all three plants have this capability, so some of the excess capacity can be used in this way.This product can be made in three
A cargo plane has three compartments for storing cargo:front, center, and back. These compartments have capacity limits on both weight and space, as summarized below:Furthermore, the weight of the cargo in the respective compartments must be the same proportion of that compartment’s weight
Comfortable Hands is a company which features a product line of winter gloves for the entire family—men, women, and children. They are trying to decide what mix of these three types of gloves to produce.Comfortable Hands’ manufacturing labor force is unionized.Each full-time employee works a
Slim-Down Manufacturing makes a line of nutritionally complete, weight-reduction beverages. One of their products is a strawberry shake which is designed to be a complete meal. The strawberry shake consists of several ingredients. Some information about each of these ingredients is given below.The
Read the article footnoted in Sec. 3.5 that describes the first case study presented in that section: “Choosing the Product Mix at Ponderosa Industrial.”(a) Describe the two factors which, according to the article, often hinder the use of optimization models by managers.(b) Section 3.5
Read the article footnoted in Sec. 3.5 that describes the second case study presented in that section: “Personnel Scheduling at United Airlines.”(a) Describe how United Airlines prepared shift schedules at airports and reservations offices prior to this OR study.(b) When this study began, the
Read the 1986 article footnoted in Sec. 2.1 that describes the third case study presented in Sec. 3.5: “Planning Supply, Distribution, and Marketing at Citgo Petroleum Corporation.”(a) What happened during the years preceding this OR study that made it vastly more important to control the
You are given the following data for a linear programming problem where the objective is to maximize the profit from allocating three resources to two nonnegative activities.(a) Formulate a linear programming model for this problem.D (b) Use the graphical method to solve this model.(c) Display the
Ed Butler is the production manager for the Bilco Corporation, which produces three types of spare parts for automobiles.The manufacture of each part requires processing on each of two machines, with the following processing times (in hours):Ed wants to determine the mix of spare parts to produce
You are given the following data for a linear programming problem where the objective is to minimize the cost of conducting two nonnegative activities so as to achieve three benefits that do not fall below their minimum levels.(a) Formulate a linear programming model for this problem.D (b) Use the
Fred Jonasson manages a family-owned farm. To supplement several food products grown on the farm, Fred also raises pigs for market. He now wishes to determine the quantities of the available types of feed (corn, tankage, and alfalfa) that should be given to each pig. Since pigs will eat any mix of
Maureen Laird is the chief financial officer for the Alva Electric Co., a major public utility in the midwest. The company has scheduled the construction of new hydroelectric plants 5, 10, and 20 years from now to meet the needs of the growing population in the region served by the company. To
Reconsider Prob. 3.1-11.(a) Use MPL/CPLEX to formulate and solve the model for this problem.(b) Use LINGO to formulate and solve this model.C
Reconsider Prob. 3.4-11.(a) Use MPL/CPLEX to formulate and solve the model for this problem.(b) Use LINGO to formulate and solve this model.C
Reconsider Prob. 3.4-15.(a) Use MPL/CPLEX to formulate and solve the model for this problem.(b) Use LINGO to formulate and solve this model.C
Reconsider Prob. 3.4-18.(a) Use MPL/CPLEX to formulate and solve the model for this problem.(b) Use LINGO to formulate and solve this model.C
Reconsider Prob. 3.6-4.(a) Use MPL/CPLEX to formulate and solve the model for this problem.(b) Use LINGO to formulate and solve this model.C
Reconsider Prob. 3.6-5.(a) Use MPL/CPLEX to formulate and solve the model for this problem.(b) Use LINGO to formulate and solve this model.
In concept development, you select a given style of service: counter tray, cart, arm, or French. Which will fit your concept best, and why? LO-6
Roughly what percentage of meals eaten out are purely for pleasure? LO-6
What is the relationship between your logo and your restaurant concept? LO-6
Suppose your name is Joe Smith. Would you have any legal problem naming your restaurant Smith’s? LO-6
Comment on the statement ‘‘Behind every restaurant there is a concept.’’ LO-6
List five factors that together help formulate a restaurant concept. LO-6
How are restaurant image and concept related? LO-6
In what way do several existing restaurants close to a site affect the desirability of that site for another restaurant? LO-6
Can a particular site be wrong for one restaurant, right for another? Explain. LO-6
The desirability of a given restaurant location changes with time. Give three reasons why this is true. LO-6
What location criteria would you suggest for a restaurant featuring diet foods? LO-6
What colors would you suggest for a high-style Italian restaurant? LO-6
A luxury, white-tablecloth restaurant has a rheostatic lighting control. How would you use it and for what purposes?
Why or why not would you use upholstered soft seating in a quick-service restaurant? LO-6
What kind of restaurant location can exist without parking? LO-6
In building a restaurant, what amount of money should you expect to invest per seat? LO-6
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 started?
Go online and look for three chain and three independent restaurant concepts that appeal to you. Share your findings with your class.Go to www.census.gov/ and www.demographicsnow.com to look up the demographics in the area that you are planning a restaurant or the area where you live. Note the
Identify the major elements of a business plan.
Develop a restaurant business plan.
Conduct a market assessment.
Discuss the importance of the four Ps of the marketing mix.
Describe some promotional ideas for a restaurant.
In your restaurant project, which will be your principal target market?
How will you determine your restaurant’s pricing policy?
Search for information on restaurant business plans—there is no need to use sites that want money. Check the SBA Web site and search for business plans.Share your findings with your class.
Prepare an income statement and a financial budget.
Identify requirements for obtaining a loan in order to start a restaurant.
Discuss the strengths and weaknesses of the various types of loans available to restaurant operators.
List questions and the types of changes a lessee should consider before signing a lease.
In drawing up a sales budget for a casual Italian restaurant, what percentage of weekly sales should be forecasted for Friday and Saturday evenings?
A casual restaurant with a $1 million sales volume should have how many full-time equivalent employees?
In seeking a construction loan, would you expect to have the entire amount of the loan given to you in a lump sum? Explain.
Is it possible (not probable) to start a restaurant without any cash of your own? Explain.
Go to sba.gov and seek information on business start-up finance that will be helpful to your restaurant start-up. Be prepared to share the information with your class.
Describe the various forms of business ownership.
Discuss the advantages and disadvantages of each form of business.
Recognize the legal aspects of doing business.
Discuss various types of government regulations.
Identify factors to consider when planning a menu.
List and describe some common menu types.
Discuss methods for determining menu item pricing.
Identify factors to consider when determining a menu’s design and layout.
If you wanted to operate your restaurant as a corporation but be taxed as an individual, how could you arrange this?
What is the advantage of setting up a buy–sell agreement with partners?
Why would you want to take accelerated depreciation during the first years of a new restaurant?
As a limited partner in a restaurant, what part do you have in making management and financial decisions?
Search the IRSWeb site for information on starting a business—Publication 583, titled ‘‘Starting a Business and Keeping Records,’’ offers helpful information.The IRS Web site is www.irs.gov.
There is a trade-off between a fully qualified chef and higher costs. How can a balance be achieved to leave a reasonable return for the owners?
To achieve maximum efficiency in your restaurant’s kitchen, who should be involved?
Ask several restaurant owners/managers how they arrived at their menu prices, and compare their answers with the methods suggested in the text.
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 be.
Describe the sources of the menu items that will be featured on your menu.
Describe how your menu will look when presented to guests.
What will your restaurant food-cost percentage be? How will you achieve it?
Go to the Web site for Restaurant Business Magazine, www.foodservicetoday.com, and search for interesting new menu items to share with your class and professor.
Search for interesting menus on restaurant Web sites. Consider the techniques used in their preparation, the equipment needed, and the skill level of the chef.
Identify factors to consider when planning a kitchen’s layout.
Discuss the benefits and drawbacks of a open kitchen.
Explain selection factors for purchasing kitchen equipment.
Identify various cooking techniques.
What are the advantages of microwave ovens? Why are they not used more widely in restaurant kitchens?
Why are low-temperature dishwashing machines growing in popularity?
Why is it important that service persons stack tableware according to size on a soiled-dish table?
What are these pieces of kitchen equipment used for?a. Bain marieb. Ridged griddlec. Salamanderd. Infared broilere. Charbroilerf. Reel oven g. Convection oven
Search the Internet for restaurant equipment sites and cost out your kitchen equipment needs.
Explain the importance of product specifications.
List and describe the steps for creating a purchasing system.
Identify factors to consider when establishing par stocks and reordering points.
Explain selection factors for purchasing meat, produce, canned goods, coffee and other items.
What is a can-cutting test?
Hamburger used in most fast-food restaurants probably is of what USDA grade?
Go to Sysco Food ServiceWeb site at www.sysco.com and see what restaurant products are available.
Discuss America’s culinary heritage.
Explain the main elements in receiving and storing perishable and nonperishable items.
Describe the key points in food production.
Discuss the various types of food poisoning and how to avoid them.
Develop and maintain a food protection system.
Describe the French influence on our culinary heritage. appendix.

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The Restaurant From Concept To Operation 5th Edition John R Walker - Solutions

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