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ANSWER THE FOLLOWING QUESTIONS

1. Some managers believe that monthly financial results should be shared with employees, while others feel that this is inappropriate or unnecessary. As an owner/manager list three advantages and disadvantages of sharing financial results with your staff. Which decision would you agree with and why?

2. Identify important key operating ratios in a restaurant. Explain how they affect the profitability and success of a restaurant.

3. How does a standardized recipe for alcoholic beverages help to reduce a restaurant managers liability?

4. How can a health department inspector help the restaurant, restaurant manager, and staff to improve the operation? How, if at all, can a restaurant manager use food inspection report as an advertising message or competitive edge in efforts to promote the restaurant to their target market?

5. Menu engineering is an effective technique that shows the relationship between menu item sales volume, contribution margins, and menu profits. Explain how this analytical tool combined with good judgement can be used to modify a restaurants menu

6. How do restaurants design their menus to influence customers to spend more? Research specific menu strategies and tricks that restaurants use to increase sales. Describe three in detail.