Case Study

While you are effectively operating the Model Restaurant at Case Study

Hotel, your friend called you for some advice. He is a manager of a small

$150-$room hotel in a business community that does not have a foodser$-$

vice facility. He has just been informed by his supervisor that the hotel

will purchase the lot next to the hotel property and build a freestanding

restaurant for the hotel guests and the community. The facility will seat

approximately $300$ guests. Your friend has been given the task of devel$-$

oping the menu for the facility, and he is seeking your general ideas and

suggestions for the following activities:

Type of menu and items: What and why?

Hours of operation: What and why?

Required kitchen equipment: What and when should they decide?

Other questions he should ask his boss.