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business
operations management 6th
Restaurant Concepts, Management, And Operations 8th Edition John R Walker - Solutions
Outline the steps involved in obtaining a liquor license. Appendix
Draw a rough sketch of a bar layout. LO-2
Write a mission and prepare a responsible alcoholic beverage service program. Appendix
Suggest six entrées and wines to accompany them. Appendix
List the ways that your restaurant bartender might try to steal from you and explain what preventive measures you will install to ensure 100 percent control of your beverages. Appendix
What additional things could Classic Restaurant Concepts have done to attract and retain business during the time that it lost its liquor license?Classic Restaurant Concepts is a private company based out of Framingham, Massachusetts, which formed in 1997 by a group of investors who wanted to open
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.Classic Restaurant Concepts is a private company based out of Framingham, Massachusetts, which formed in 1997 by a group of investors who wanted to open up
How would the basic bar inventory differ between an Irish pub concept and a gastropub concept?Classic Restaurant Concepts is a private company based out of Framingham, Massachusetts, which formed in 1997 by a group of investors who wanted to open up independent Irish pubs throughout the
What are the pros and cons of seeking an even balance of food and alcohol sales?Classic Restaurant Concepts is a private company based out of Framingham, Massachusetts, which formed in 1997 by a group of investors who wanted to open up independent Irish pubs throughout the Massachusetts area. The
Describe front-of-the-house operations.
Describe back-of-the-house operations.
How can the Dillards control their rising food costs?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The restaurant was opened in February of 2008 by Chic Dillard, his wife, Sissy, and their daughter, Shannon. After working in the restaurant
How much does the economy play into the success or failure of a starting restaurant business?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The restaurant was opened in February of 2008 by Chic Dillard, his wife, Sissy, and their daughter,
Is Big Shanty’s “barbecue” concept more or less risky that other possible concepts considering their geographics, demographics, product offered, and customer behavior?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The restaurant was
What makes a restaurant successful?a. What control factors play into the overall success of a restaurant venture?b. Why do you think this particular restaurant succeeded?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The restaurant was opened
What are some additional things the restaurant could offer to increase its efficiency and generate additional revenue?Big Shanty Smokehouse is a family-owned and family-operated barbecue restaurant in Kennesaw, Georgia. The restaurant was opened in February of 2008 by Chic Dillard, his wife, Sissy,
Discuss America’s culinary heritage. Appendix
Explain the main elements in receiving and storing perishable and nonperishable items. Appendix
Describe the key points in food production. Appendix
Discuss the various types of food poisoning and how to avoid them. Appendix
Develop and maintain a food protection system. Appendix
How does PDQ differentiate itself from its competitors?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick Reader, chief executive of MVP–holdings in Tampa, Florida. The first PDQ restaurant opened on October 30, 2011,
What are the benefits of PDQ’s food production process?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick Reader, chief executive of MVP–holdings in Tampa, Florida. The first PDQ restaurant opened on October 30, 2011,
How does PDQ maintain a reputation of cleanliness and good sanitation?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick Reader, chief executive of MVP–holdings in Tampa, Florida. The first PDQ restaurant opened on
What is slow-growth expansion? Is it important to maintain a slow-growth approach to expansion?Why or why not?PDQ is a fast-casual chicken sandwich and salad chain that was started by Bob Basham, co-founder of Outback Steakhouse and Nick Reader, chief executive of MVP–holdings in Tampa, Florida.
Recognize the benefits of a good restaurant concept and name.
Outline the sequence of restaurant development.
Is a pizza house with beer and wine appealing to the young family as a fun place?
Is a coffeehouse menu in a dinner-house setting, including a few European menu touches, the right concept? Or should it be a stepped-up coffee shop with a few dinner items?
Is Wurstkuche’s concept clear-cut or ambiguous?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach, California. The company was started in November 2008 by Joseph Pitruzzelli and Tyler Wilson, two cousins with big ambitions and no previous restaurant
Do you believe there is a market to support the concept throughout cities in California? What other locations would work for this concept?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach, California. The company was started in November 2008 by Joseph
Would the restaurant be more successful if the concept was changed or modified in some way? How and why?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach, California. The company was started in November 2008 by Joseph Pitruzzelli and Tyler Wilson, two
Does the fact that one of the owners worked at an industrial design firm that specialized in restaurant design benefit the restaurant? How and why?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach, California. The company was started in November 2008 by
How do you expand the business and also maintain the brand identity without diluting it down to the idea of just building a lot of properties?Wurstkuche is the purveyor of exotic grilled sausages in downtown Los Angeles and Venice Beach, California. The company was started in November 2008 by
In concept development, you select a given style of service: counter tray, cart, arm, or French.Which will fit your concept best, and why?
Roughly what percentage of meals eaten out are purely for pleasure?
What is the relationship between your logo and your restaurant concept?
How are restaurant image and concept related?
In what way do several existing restaurants close to a site affect the desirability of that site for another restaurant?
What colors would you suggest for a high-style Italian restaurant?
Why would you (or why would you not) use upholstered soft seating in a quick-service restaurant?
In building a restaurant, what amount of money should you expect to invest per seat?
Discuss menu trends.
What elements of the menu do you think have contributed to the restaurant’s overall success?“Salt” is New Jersey’s first gastropub, which was opened by Bradley and Laurie Boyle in April of 2008.In case you’re not already familiar with the concept, a gastropub is simply a pub that serves
Should the owners focus on offering items with good nutritional value? Why or why not?“Salt” is New Jersey’s first gastropub, which was opened by Bradley and Laurie Boyle in April of 2008.In case you’re not already familiar with the concept, a gastropub is simply a pub that serves
How can the owners further improve the menu?“Salt” is New Jersey’s first gastropub, which was opened by Bradley and Laurie Boyle in April of 2008.In case you’re not already familiar with the concept, a gastropub is simply a pub that serves betterthan-average fare, which originated in
In their previous restaurant, Bula, Bradley, and Laurie offered bread service with their meals.They used a local bakery and served artisan breads. When they opened Salt, they took this into consideration to determine whether they should offer bread service.a. Do you think it is a good idea to serve
How would you prioritize the considerations in menu planning for your restaurant? Appendix
There is a trade-off between a fully qualified chef and lower costs. How can a balance be achieved to leave a reasonable return for the owners? Appendix
To achieve maximum efficiency in your restaurant’s kitchen, who should be involved? Appendix
Discuss how the equipment and menu must harmonize to create a smooth operation. Appendix
Ask several restaurant owners/managers how they arrived at their menu prices, and compare their answers with the methods suggested in the text. Appendix
How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve? Appendix
Describe the sources of the menu items that will be featured on your menu. Appendix
Describe how your menu will look when presented to guests. Appendix
What will your restaurant food-cost percentage be? How will you achieve it? Appendix
What are the differences between the City Island and Siesta Key locations? Why does the City Island location have an advantage over other restaurants in the area?The Old Salty Dog opened in 1986 at the original location of Siesta Key Village, in Sarasota, Florida.The owners, Philip Needs and Judy
How has the Old Salty Dog adapted to the changing environment over the years?The Old Salty Dog opened in 1986 at the original location of Siesta Key Village, in Sarasota, Florida.The owners, Philip Needs and Judy Fryer, created a concept that combined traditional English fare from their heritage
How has marketing helped the Old Salty Dog succeed? What are some additional marketing strategies that they could implement moving forward?The Old Salty Dog opened in 1986 at the original location of Siesta Key Village, in Sarasota, Florida.The owners, Philip Needs and Judy Fryer, created a concept
What are some things the Old Salty Dog can do to fight the setbacks of operating in a seasonal climate and draw business during slower periods?The Old Salty Dog opened in 1986 at the original location of Siesta Key Village, in Sarasota, Florida.The owners, Philip Needs and Judy Fryer, created a
Describe restaurant marketing. LO-1
What is the difference between marketing and sales? LO-1
Discuss marketing philosophy in the restaurant business. LO-1
Give examples of how marketing solves customer problems. LO-1
In your restaurant project, which will be your principal target market? LO-1
What is meant by market positioning? LO-2
In what way does market assessment aid the marketing process? LO-1
Some restaurant owners question the necessity of developing marketing plans. What is your response? LO-1
Develop an outline for your restaurant’s marketing and business plan. LO-1
How will you advertise your restaurant? What percentage of total sales will be allocated to advertising? LO-1
Discuss which restaurant promotions are the most effective. LO-1
How will you determine your restaurant’s pricing policy? LO-1
How will contribution pricing affect your restaurant’s pricing policy? LO-1
Discuss how the four Ps of marketing are utilized in your restaurant. LO-1
Describe the characteristics of effective leaders.
Discuss some important management topics that must be considered when leading restaurant employees.
Discuss restaurant management issues.
Discuss the process of conflict resolution.
What is your opinion of Eat Here as a concept?The Beach Bistro opened in 1985 shortly after Hurricane Elena had rocked Sarasota. Sean explained why he was doggedly determined to open on schedule: “We had spent all our money and were overdrawn by $800 . . . Opening night, we took in $848.”45 The
What do you think about the menu?The Beach Bistro opened in 1985 shortly after Hurricane Elena had rocked Sarasota. Sean explained why he was doggedly determined to open on schedule: “We had spent all our money and were overdrawn by $800 . . . Opening night, we took in $848.”45 The Bistro’s
Do you think Eat Here can become a chain with several stores—if so, how?
The Beach Bistro opened in 1985 shortly after Hurricane Elena had rocked Sarasota. Sean explained why he was doggedly determined to open on schedule: “We had spent all our money and were overdrawn by $800 . . . Opening night, we took in $848.”45 The Bistro’s focus from inception was
Based on what you know, prepare an income statement for Eat Here.The Beach Bistro opened in 1985 shortly after Hurricane Elena had rocked Sarasota. Sean explained why he was doggedly determined to open on schedule: “We had spent all our money and were overdrawn by $800 . . . Opening night, we
Define the term vision. LO-3
What is the purpose of a mission statement? LO-3
Discuss the three parts of a mission statement. LO-3
What do you think are the most important characteristics of effective leaders, and why? LO-3
What is meant by the term real authority? LO-3
What is the purpose of forecasting? LO-3
Discuss why Title VII of the 1964 Civil Rights Act was passed. LO-3
Briefly describe the steps in the conflict management process. LO-3
What are the six guiding principles for handling conflict? LO-3
Discuss the benefits and drawbacks of an open kitchen.
Do you think Steuben’s should license its brand to a third-party and expand its business or remain as an independent operator in one location? How does planning play into this decision?Steuben’s Food Service was founded in 2006 by Josh Wolkon, a successful restaurateur in Denver, Colorado.
Are there other opportunities to expand the brand without possibly compromising Steuben’s current brand and philosophy?Steuben’s Food Service was founded in 2006 by Josh Wolkon, a successful restaurateur in Denver, Colorado. Steuben’s Food Service includes an independent restaurant in uptown
How would Wolkon benefit from the licensing agreement for the Terminal C proposal in terms of the expenses of purchasing kitchen equipment?Steuben’s Food Service was founded in 2006 by Josh Wolkon, a successful restaurateur in Denver, Colorado. Steuben’s Food Service includes an independent
What are the advantages and disadvantages of offering a food truck service, in terms of equipment?Steuben’s Food Service was founded in 2006 by Josh Wolkon, a successful restaurateur in Denver, Colorado. Steuben’s Food Service includes an independent restaurant in uptown Denver specializing in
Describe the beginnings and growth of restaurants in America.
List some challenges of restaurant operations.
Chapter 1 discusses different challenges of restaurant operation. What are some of the challenges the Castelli family has faced operating the restaurant over the years?Castelli’s Restaurant at 255 is a casual, family-owned restaurant serving traditional Italian-American comfort food made from
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