The Restaurant From Concept To Operation 7th Edition John R Walker - Solutions

Suppose you want to employ only women for your dining room and bar service.Will you be violating the Equal Employment Opportunity laws?AppendixLO1
How will you prepare for interviewing a chef? What questions will you ask?AppendixLO1
What is the difference between a job and a position? between a task and a job?AppendixLO1
Give at least three reasons for performing job analysis.AppendixLO1
In your restaurant, will your host be a “greeter and seater” or a dining room manager? What factors bear on your decision?AppendixLO1
Will you bother to draw an organization chart for your restaurant? Justify your decision.AppendixLO1
In your restaurant, will the sanitation/maintenance employees report to the chef or to you, the owner/operator? What factors bear on this choice? Is there an advantage in having these employees report to someone other than you or the chef?AppendixLO1
What elements will you include in the job description for a food server? a line cook?AppendixLO1
What elements will you include in the job specifi cations for a food server? a line cook?AppendixLO1
Is a restaurant that performs task and job analysis and writes job descriptions and specifi cations likely to be more successful than one that does not? Why?AppendixLO1
What is the value of training a person for working more than one job?AppendixLO1
Describe front-of-the-house operations.AppendixLO1
Describe back-of-the-house operations.AppendixLO1
Identify ways to control food, beverage, and labor costs.AppendixLO1
Discuss methods of guest check control.AppendixLO1
Detail how back- and front-of-the-house restaurant operations will be in your restaurant.AppendixLO1
Describe your food control system.AppendixLO1
Outline your beverage control system.AppendixLO1
How do you control restaurant labor costs?AppendixLO1
What are the ratios for your restaurant?AppendixLO1
Discuss America’s culinary heritage.AppendixLO1
Explain the main elements in receiving and storing perishable and nonperishable items.AppendixLO1
Describe the key points in food production.AppendixLO1
Discuss the various types of food poisoning and how to avoid them.AppendixLO1
Develop and maintain a food protection system .AppendixLO1
Describe the French infl uence on our culinary heritage.AppendixLO1
What were Escoffi er’s contributions to the culinary world?AppendixLO1
Name the fi ve mother, or leading/basic, sauces .AppendixLO1
Explain the terms nouvelle cuisine and fusion cuisine .AppendixLO1
Outline the main elements of food production.AppendixLO1
What can you, as a restaurant owner, do to avoid food poisoning in your operation?AppendixLO1
Describe the common germs associated with food poisoning.AppendixLO1
If you are manager of a restaurant, what are your daily food protection and sanitation responsibilities?AppendixLO1
Briefly describe the kinds and characteristics of restaurants.AppendixLO1
What kind of restaurant would you be most interested to work in? Why?AppendixLO1
What kind of restaurant would you most like to own? Why?AppendixLO1
What are the highlights of Mexican restaurant menus?AppendixLO1
Name elements that make for fi ne dining.AppendixLO1
Name three women chefs who are restaurant partners and describe their activities.AppendixLO1
Recognize the benefi ts of a good restaurant name.AppendixLO1
Explain the relationship between concept and market.AppendixLO1
Explain why a restaurant concept might fail.AppendixLO1
Discuss some qualities of successful restaurant concepts.AppendixLO1
Identify factors to consider when choosing a restaurant’s location.AppendixLO1
Identify factors to consider when developing a restaurant concept.AppendixLO1
List restaurant knockout criteria.AppendixLO1
In concept development, you select a given style of service: counter tray, cart, arm, or French. Which will fi t your concept best, and why?AppendixLO1
Which kind of restaurant is likely to have the greatest productivity per hour?Which will require the most advertising and promotion and the most dining room space per customer? Which has the greatest likelihood of the highest return on investment?AppendixLO1
Roughly what percentage of meals eaten out are purely for pleasure?AppendixLO1
Most college and university students majoring in hotel and restaurant management are not interested in fast-food restaurants. Why not? What distinct advantages do such restaurants have? What disadvantages?AppendixLO1
What is the relationship between your logo and your restaurant concept?AppendixLO1
Suppose your name is Joe Smith. Would you have any legal problem naming your restaurant Smith’s?AppendixLO1
Comment on the statement “Behind every restaurant there is a concept.”AppendixLO1
List fi ve factors that together help formulate a restaurant concept.AppendixLO1
How are restaurant image and concept related?AppendixLO1
In what way do several existing restaurants close to a site affect the desirability of that site for another restaurant?AppendixLO1
Can a particular site be wrong for one restaurant, right for another? Explain.AppendixLO1
The desirability of a given restaurant location changes with time. Give three reasons why this is true.AppendixLO1
Why may a community give favorable terms to a reputable restaurant operator to start a restaurant in a section of town that is deteriorating?AppendixLO1
What location criteria would you suggest for a restaurant featuring diet foods?AppendixLO1
What colors would you suggest for a high-style Italian restaurant?AppendixLO1
A luxury, white-tablecloth restaurant has a rheostatic lighting control. How would you use it and for what purposes?AppendixLO1
Why would you (or why would you not) use upholstered soft seating in a quick-service restaurant?AppendixLO1
What kind of restaurant location can exist without parking?AppendixLO1
In building a restaurant, what amount of money should you expect to invest per seat?AppendixLO1
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?AppendixLO1
Identify factors to consider when planning a menu.AppendixLO1
List and describe some common menu types.AppendixLO1
Discuss methods for determining menu item pricing.AppendixLO1
Identify factors to consider when determining a menu ’s design and layout.AppendixLO1
How would you prioritize the considerations in menu planning for your restaurant?AppendixLO1
There is a trade-off between a fully qualifi ed chef and lower costs. How can a balance be achieved to leave a reasonable return for the owners?AppendixLO1
To achieve maximum effi ciency in your restaurant ’s kitchen, who should be involved?AppendixLO1
Discuss how the equipment and menu must harmonize to create a smooth operation.AppendixLO1
Ask several restaurant owners/managers how they arrived at their menu prices, and compare their answers with the methods suggested in the text.AppendixLO1
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.AppendixLO1
How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve?AppendixLO1
Describe the sources of the menu items that will be featured on your menu.AppendixLO1
Describe how your menu will look when presented to guests.AppendixLO1
What will your restaurant food-cost percentage be? How will you achieve it?AppendixLO1
Identify factors to consider when planning a kitchen’s layout.AppendixLO1
Discuss the benefi ts and drawbacks of an open kitchen.AppendixLO1
Explain selection factors for purchasing kitchen equipment.AppendixLO1
Identify various cooking techniques.AppendixLO1
Before equipment selection takes place, what factors must you evaluate? Use at least three examples of equipment in your discussion.AppendixLO1
What are the advantages of microwave ovens? Why are they not used more widely in restaurant kitchens?AppendixLO1
Why are low-temperature dishwashing machines growing in popularity?AppendixLO1
What conditions favor purchasing a tilting skillet for your kitchen? A vertical cutter/mixer? A convection oven?AppendixLO1
In starting a restaurant, what used equipment would you consider buying?What equipment would you want to buy new?AppendixLO1
Will you install gas or electric kitchen equipment, or both? What factors will affect your decision?AppendixLO1
Kitchens are generally becoming smaller in relation to dining areas. Why?AppendixLO1
You forecast your restaurant to gross $1 million per year in sales. Will you include a bakery section in your kitchen? Explain.AppendixLO1
What are these pieces of kitchen equipment used for?a. Bain-marieb. Ridged griddlec. Infrared broilerd. Charbroilere. Convection oven AppendixLO1
What are two advantages of reach-in refrigerators and under-shelf refrigerators over the bigger walk-in boxes?AppendixLO1
Explain the statement, “The menu determines the kitchen equipment.”AppendixLO1
Explain the importance of product specifi cations.AppendixLO1
List and describe the steps for creating a purchasing system.AppendixLO1
Identify factors to consider when establishing par stocks and reordering points.AppendixLO1
Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items.AppendixLO1
Defi ne par stock and reorder point .AppendixLO1

Showing 100 - 200 of 279

The Restaurant From Concept To Operation 7th Edition John R Walker - Solutions

Step by Step Answers