Restaurant Concepts, Management, And Operations 8th Edition John R Walker - Solutions

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Why does Darden outsource harvesting and preparation of much of its seafood? lop1
Use a Gantt chart for scheduling 97
Draw AOA and AON networks 101
Complete forward and backward passes for a project 104
Determine a critical path 108
Calculate the variance of activity times 110
Crash a project 115
Describe the processes for creating job descriptions. LO-3
Describe the staffing of a restaurant. LO-3
Identify legal issues surrounding hiring and employment. LO-3
Determine the legality of potential interview questions. LO-3
What are some benefits to the ways Jodi’s business is structured?Short Street Cakes is an all-natural “southern-style” bakery that specializes in wedding cakes and cupcake production. Short Street Cakes was opened in Asheville, North Carolina, in February 2009 by Jodi Rhoden, a small business
What are some of the advantages and disadvantages to expanding the retail business? Would Jodi need to staff differently?Short Street Cakes is an all-natural “southern-style” bakery that specializes in wedding cakes and cupcake production. Short Street Cakes was opened in Asheville, North
If Jodi does expand the retail business, would the building next door be the right location, or would a location in the downtown area be more ideal to creating a successful retail expansion?Short Street Cakes is an all-natural “southern-style” bakery that specializes in wedding cakes and
How long before opening would you employ your chef? Your servers? Your hostess? LO-3
Will you employ undocumented aliens in your restaurant? Give your reasons for your decision. LO-3
List five employee sources other than newspaper classified ads. LO-3
In some locations, job vacancy notices bring in literally hundreds of job applicants. If this happens to you, what methods will you use to select the best of them? LO-3
Will you use psychological tests in selecting employees? LO-3
Many people have a drug or alcohol problem. Would you hire such people? How would you avoid hiring such people? LO-3
How will you prepare for interviewing a chef? What questions will you ask? LO-3
What is the difference between a job and a position? between a task and a job? LO-3
Give at least three reasons for performing job analysis. LO-3
In your restaurant, will your host be a “greeter and seater” or a dining room manager? What factors bear on your decision? LO-3
Will you bother to draw an organization chart for your restaurant? Justify your decision. LO-3
What elements will you include in the job description for a food server? a line cook? LO-3
What elements will you include in the job specifications for a food server? a line cook? LO-3
Describe an orientation program. Appendix
Explain various training tips. Appendix
Compare and contrast behavior modeling and learner instruction. Appendix
Describe the characteristics of effective servers and greeters. Appendix
Identify the seven commandments of guest service. Appendix
List guidelines for handling guest complaints. Appendix
In programming first-day employee training, what kind of information should be given priority? Appendix
What is the difference between employee development and training? Appendix
Explain the plus–minus–plus model as it relates to criticizing an employee. Appendix
How are you, as an owner/manager, involved in behavior modeling? Appendix
What are some advantages of learner-controlled instruction? What is the big disadvantage? Appendix
What kind of orientation training will you give new employees? Appendix
Service personnel must be aware of the degree of social distance desired by their customers. LO-.1 Explain.
As a restaurant manager, a server calls your attention to a booth of four men who are talking loudly, using profanity, and being belligerent. How would you handle the situation? LO-.1
Eye contact is particularly important in patron relations. Explain. LO-.1
In seating a lone woman in a restaurant, what factors should be considered? LO-.1
In taking reservations, what factors help determine how much time to allow between seatings? LO-.1
What are the pros and cons of taking lunch or dinner reservations? If you managed a restaurant, would you take them on Friday and Saturday evenings, your busiest nights? LO-.1
What will be your policy in handling guest complaints about the food (the steak is too tough, my soup is cold)? LO-.1
Create a detailed training plan for a new employee at Ophelia’s.Ophelia’s on the Bay is a fine-dining waterfront restaurant in Sarasota, Florida, founded by Stan Ferro, Jane Ferro, and Charles Kelly in May of 1988. Before purchasing Ophelia’s, the Ferros were living in Massachusetts, where
What are some things a restaurant can do to achieve a sense of “wow” in the eyes of its guests?Ophelia’s on the Bay is a fine-dining waterfront restaurant in Sarasota, Florida, founded by Stan Ferro, Jane Ferro, and Charles Kelly in May of 1988. Before purchasing Ophelia’s, the Ferros were
What are some ways Ophelia’s has succeeded in terms of guest service, and what are some additional things it can do to provide extraordinary guest service?Ophelia’s on the Bay is a fine-dining waterfront restaurant in Sarasota, Florida, founded by Stan Ferro, Jane Ferro, and Charles Kelly in
The executive chef at Ophelia’s is self-taught in culinary expertise. He began his career as a line-cook at the age of 19, worked his way up to sous chef, and is now executive chef of Ophelia’s. Compare and contrast the conceptual knowledge attained in a school setting versus practical
What are the advantages of microwave ovens? Why are they not used more widely in restaurant kitchens? Appendix
Why are low-temperature dishwashing machines growing in popularity? Appendix
Will you install gas or electric kitchen equipment, or both? What factors will affect your decision? Appendix
Kitchens are generally becoming smaller in relation to dining areas. Why? Appendix
You forecast your restaurant to gross $1 million per year in sales. Will you include a bakery section in your kitchen? Explain. Appendix
What are two advantages of reach-in refrigerators and under-shelf refrigerators over the bigger walk-in boxes? Appendix
Explain the statement, “The menu determines the kitchen equipment.” Appendix
Identify important aspects of food purchasing. LO-3
List and describe the steps for creating a food-purchasing system. LO-3
Identify factors to consider when establishing par stocks and reordering points. LO-3
Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items. LO-3
Before equipment selection takes place, what factors must you evaluate? Use at least three examples of equipment in your discussion. LO-3
What conditions favor purchasing a tilting skillet for your kitchen? A vertical cutter/mixer?A convection oven? LO-3
In starting a restaurant, what used equipment would you consider buying? What equipment would you want to buy new? LO-3
What are these pieces of kitchen equipment used for?a. Bain-marieb. Ridged griddlec. Infrared broilerd. Charbroilere. Convection oven LO-3
Do the owners of Farm Burger practice sustainable purchasing? Briefly describe.Farm Burger is a “farm and table” burger joint that was opened by George Frangos and Jason Mann in April 2010. Farm Burger seeks to create a superlative burger experience that directly connects the consumer to the
If the demand for beef rises and the price in the feedlot market increases 30–40 percent, Farm Burger will be required to pay a premium of approximately $1.10 per pound, which is $0.30 per pound more than average for the beef that produces their main menu items. What can the owners do to make up
Why is it important for the owners to maintain accuracy when planning for purchasing of food products, especially their meat products?Farm Burger is a “farm and table” burger joint that was opened by George Frangos and Jason Mann in April 2010. Farm Burger seeks to create a superlative burger
What can the owners of Farm Burger do to increase annual sales 30 percent in the Buckhead location to match sales at the Decatur property?Farm Burger is a “farm and table” burger joint that was opened by George Frangos and Jason Mann in April 2010. Farm Burger seeks to create a superlative
Forecast restaurant sales.
Do you think the return on investment merits purchasing the building for $2 million?Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded in 1992 by Michael Roper, a long-time bar owner and restaurateur who had recently moved to the Chicago area in search of
Are there any alternatives to providing extraordinary guest service at the current level of business demand without expanding the physical building? What should the restaurants seat turnover be?Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded in 1992 by
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?Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded
What are examples of different sources of money the owners could use to fund the building?Michael and Louise’s Hopleaf is a Brasserie-style pub in Chicago, Illinois, that was founded in 1992 by Michael Roper, a long-time bar owner and restaurateur who had recently moved to the Chicago area in
In drawing up a sales budget for a casual Italian restaurant, what percentage of weekly sales should be forecasted for Friday and Saturday evenings? LO.3
A casual restaurant with $1 million sales volume should have how many full-time equivalent employees? LO.3
What labor, food, beverage, and occupancy costs should the above restaurant have? Express your answer both as a percentage of sales and as a dollar figure. LO.3
Aside from its value in planning, why is it essential to do a budget forecast of sales, costs, and profit? LO.3
Suppose that after forecasting sales and deducting expenses, you are left with 3 percent operating profit before interest charges and taxes. What would you do? LO.3
List, in order of priority, four sources of financing you would approach in seeking funds for your restaurant. LO.3
In seeking a construction loan, would you expect to have the entire amount of the loan given to you in a lump sum? Explain. LO.3
The procedure in seeking a loan from the Small Business Administration is fairly elaborate. What is the usual sequence for this process? LO.3
The recommendation is made to “stockpile your credit.” What does this mean? LO.3
Is it possible (not probable) to start a restaurant without any cash of your own? Explain. LO.3
Define par stock and reorder point. LO.3
How will you select the coffee to be served in your restaurant? LO.3
What is a can-cutting test? LO.3
Hamburger used in most fast-food restaurants probably is of what USDA grade? LO.3
What are two disadvantages in using USDA prime beef? LO.3
Who should be in charge of food purchasing? LO.3
How is the food-purchasing system related to the food and beverage cost-control system? LO.3
Describe the different types of alcoholic beverage licenses. Appendix
Explain how to obtain an alcoholic beverage license. Appendix
Identify factors to consider when developing the design and layout of a bar. Appendix
Describe cocktails and spirits. Appendix
Suggest a basic bar inventory. LO-1
Describe the different types of wine. Appendix
List guidelines for suggesting wines to accompany menu items. Appendix
Identify a restaurant’s legal liability regarding the sale of alcoholic beverages. Appendix
List ways in which bartenders and others can defraud the restaurant bar and beverage operation. Appendix

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Restaurant Concepts, Management, And Operations 8th Edition John R Walker - Solutions

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