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ANSWER THE FOLLOWING QUESTIONS

1. In your opinion, what does the phrase The customer is always right. mean for hospitality professionals? Please provide substantive rationale to support your stance. Do you favor or against the saying?

2. Some managers would like to own a restaurant, others would like to manage a restaurant for someone else and still others would enjoy working as a unit manager in a large restaurant chain. What are some potential pros and cons to each of these alternatives?

3. While managing a restaurant, what steps would you take when changing the menu if it required additional or different types of preparation/production equipment? How would you address these concerns?

4. A typical restaurant occupies space that can be classified into three general areas: food storage/production, dining room, and beverage production/service. How would you allocate space between these three functions? What, if anything, can you do to provide some flexibility within these functional areas as the future needs of a restaurant evolve?

5. Maintaining a positive environment is a key function of a restaurant manager. Describe the effects that someone being negative can have on the morale of the team overall. How could this influence the overall success of the restaurant?

6. Describe the exemplary server, the ideal hostess/host, and cook. Explain how each should deliver the experience you intend to provide to your guests.

7. Restaurant managers use standardized recipes to help enhance product quality and to assist in controlling costs. If standardized recipes are not used, all aspects of a food service operation can be affected. What is the likely effect on guests if standardized recipes are not used? What is a likely affect on servers? On profits?

8. There are numerous similarities and dissimilarities in the way that expensive food items and alcoholic beverage products are stored and issued. What are some of these? Why do alcoholic beverage products need to be managed differently from their food counterparts?