1) It is important to learn as much as possible about the concerns and personal factors of those in a restaurant targeted market. What are some practical ways to do this?

2) What are some ways that you as a menu planner could consider your restaurant financial objectives as you plan the menu?

3) What are some ways that restaurant can use the menu to advertise?

4) What are some personal things you like or dislike about the menu design that you have noticed when you read a printed menu or menu board?

5) What do you think if your seated in a restaurant and receive a menu that is dirty and unattractive? How does that influence your thoughts on the property?

6) if you as a restaurant manager were ask to provide information to service staff about wine, what topics would you discuss?

7) What can you do as a restaurant manager in a busy workplace environment to develop and deliver sanitation training to your employees?

8) Assume you are the owner of a small restaurant and only you and your close family prepare the food. Do you think standardized recipies would be necessary for your operation? Why or why not?

9) What are some common reasons that some restaurant managers may not want to use standardized recipes? If you were the boss how would you counter those reasons?

10) Do you think it is important to cost ingredients in recipes that are required in very small quantities such as 1 or 2 teaspoons or ounces in a recipe yielding 50 or more servings? Why or why not?