Question: 1. Draw the F&B flow chart and provide an explanation of each element. 2. What is the root cause as to why a significant number

1. Draw the F&B flow chart and provide an explanation of each element.

2. What is the root cause as to why a significant number of Subway stores are closing? Explain and elaborate.

3. Provide two examples of how technology is harnessed to help improve overall efficiency and effectiveness within a food and beverage environment.

6. What are three (3) pricing models that can be used by a restaurant company? Define and explain each one.

9. What is the difference between Potential, Budget, and Actual? Explain and provide examples.

13. A pricing model that takes historical cost plus market forces into consideration is called?

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