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business
introduction to operations research
The Restaurant From Concept To Operation 5th Edition John R Walker - Solutions
Which do you rate as the top three restaurant Web sites, and why?
Describe front-of-the-house operations.
Describe back-of-the-house operations.
Identify ways to control food, beverage, and labor costs.
Discuss methods of guest check control.
Detail how back- and front-of-the-house restaurant operations will be in your restaurant.
Describe your food control system.
Outline your beverage control system.
How do you control restaurant labor costs?
Search the Internet for articles on restaurant operations and control, then discuss them with your class.
Describe the processes for creating job and task analyses.
Describe the components of a job description, and list the guidelines for creating one.
Identify legal issues surrounding hiring and employment.
Determine the legality of potential interview questions.
List the goals of an orientation program. LO-1
Compare and contrast behavior modeling and learner-controlled instruction. LO-1
List guidelines for effective trainers. LO-1
Describe characteristics of effective managers. LO-1
Describe elements of an effective training program. LO-1
Surf the Web for restaurant sites, including restaurants that have ‘‘positions available’’ posted. Then, having gained some information from them, create your own ad—one for a front-of-the-house and one for a back-of-the-house position, for your restaurant.
How long before opening would you employ your chef? your servers? your hostess? LO-1
Describe the ideal server, the ideal hostess, the ideal cook. How do they deliver on the experience you intend to provide to your guests? LO-1
Will you employ undocumented aliens in your restaurant? Give your reasons for your decision. LO-1
List five employee sources other than newspaper classified ads. LO-1
In checking employee references, how can you improve your chances of getting valid information on the applicant’s past performance? LO-1
Will you use psychological tests in selecting employees? LO-1
Many people have a drug or alcohol problem. Would you hire such people?How would you avoid hiring such people? LO-1
Suppose you want to employ only women for your dining room and bar service. Will you be violating the Equal Employment Opportunity laws? LO-1
How will you prepare for interviewing a chef? What questions will you ask? LO-1
What is the difference between a job and a position? between a task and a job? LO-1
Give at least three reasons for performing job analysis. LO-1
In your restaurant, will your host be a ‘‘greeter and seater’’ or a dining room manager? What factors bear on your decision?
Will you bother to draw an organization chart for your restaurant? Justify your decision. LO-1
In your restaurant, will the sanitation/maintenance employees report to the chef or to you, the owner/operator? What factors bear on this choice? LO-1
Is there an advantage in having these employees report to someone other than you or the chef? LO-1
What elements will you include in the job description for a food server? a line cook? LO-1
What elements will you include in the job specifications for a food server?a line cook? LO-1
Is a restaurant that performs task and job analysis and writes job descriptions and specifications likely to be more successful than one that does not? Why? LO-1
What is the value of training a person for working more than one job? LO-1
In programming first-day employee training, what kind of information should be given priority? LO-4
What is the difference between employee development and training? LO-4
Explain the plus-minus-plus model as it relates to criticizing an employee. LO-4
How are you, as an owner/manager, involved in behavior modeling? LO-4
What are some advantages of learner-controlled instruction? What is the big disadvantage? LO-4
What kind of orientation training will you give new employees? LO-4
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? LO-4
How will you get across your do’s and don’ts—your policies about stealing, courtesy to patrons, parking rules, eating on the job, and so on? LO-4
Suppose you employ a number of people who do not speak English, a situation not uncommon in American restaurants. How will you communicate with them? LO-4
In what way is a restaurant manager like a football coach? LO-4
Surf theWeb and see what training programs there are available for restaurant operators, and at what cost. LO-4
Go to the National Restaurant Association’s Educational Foundation’s Web site at www.nraef.org and check-out the training programs available. LO-4
The restaurant has an obligation to provide employees with the skills necessary to perform the job. True/False
Employee turnover is often related to training or the lack of it. True/False
Learning by on-the-job training is not the only way to provide necessary learning for new employees. True/False
Training low-skilled employees may be just as important as training highly skilled workers. True/False
Prior to training, explain the rules and regulations of the company to the new employee. True/False
Prior to training, answer the unspoken question in every trainee’s mind: ‘‘What’s in it for me?’’ True/False
Popular persons are certain to make good trainers. True/False
Before actual training begins, explain the position as it relates to the total restaurant. True/False
A person who performs well on the job is qualified to teach others the skills needed for the job. True/False
The ability to train can be developed, to a large extent. True/False
A trainer should always be available for social activities with trainees. True/False
A trainer should spend as much or more time in preparation to train as in actual instruction. True/False
The trainer should have written task instructions before beginning to teach and should list the key points around which instructions are built. True/False
The trainer should learn what the employee already knows about the job before starting to train. True/False
The trainer should have a timetable with a schedule of instruction for each day and the amount of learning that is expected daily.True/False
In setting instructional goals, give trainees more work than they can accomplish so that they will work toward high standards. True/False
When a trainee performs correctly, reward the person with praise, something like ‘‘That’s good’’ or ‘‘You’re doing fine.’’ True/False
A trainer must never admit past or present errors or not knowing an answer to a question. True/False
The best way to handle a cocky trainee is to embarrass the person in front of others. True/False
In training new employees, concentrate on speed rather than form. True/False
A trainer must continuously be aware of the attitudes and feelings of the trainees. True/False
Surprise quizzes and examinations are good ways to ensure performance at a high level. True/False
Expect that there will be periods during the training when no observable progress is made. True/False
Expect some employees to learn two or three times as fast as others. True/False
Both tell and show the trainee how to do the skill involved. True/False
When an employee performs incorrectly, say, ‘‘No, not that way!’’ True/False
After a task is learned, ask trainees for suggestions on how to improve the task. True/False
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 personality? For maximizing return on investment?
How important do you think it is to have restaurant experience before entering the business as an owner/operator?
Search for a popular franchised restaurant’s home page. Find out how much it costs to obtain a franchise and how much you would need to pay in royalties and other costs to maintain the franchise.
Use a search engine (check with your library, if necessary) to find the article entitled ‘‘How to Start Restaurant’’ by Entreprenuer.com. Be prepared to discuss this article in class.
List and describe the various kinds and characteristics of restaurants.Compare and contrast chain, franchised, and independent restaurant operations.
Describe the advantages and disadvantages of chef-owned restaurants.
Define what a centralized home delivery restaurant is and what it offers.
Discuss reasons why some people open restaurants.
List some challenges of restaurant operation.
Outline the history of restaurants.
Compare the advantages and disadvantages of buying, building, and franchising restaurants.
Recognize the benefits of a good restaurant name.
Explain the relationship between concept and market.
Explain why a restaurant concept might fail.
Discuss some qualities of successful restaurant concepts.
Identify factors to consider when choosing a restaurant’s location.
Identify factors to consider when developing a restaurant concept.
List restaurant knockout criteria.
What kind of restaurant would you be most interested to work in? Why?
What kind of restaurant would you most like to own? Why?
Name three women chefs who are restaurant partners and describe their activities.
Explore the Internet and look for restaurants for sale—particularly some in your area. Share your results with your class.
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