Question: I NEED A NEW ANSWER! DO NOT COPY FROM OTHER CHEGG POST! WILL GIVE DOWN VOTE IF COPIED AND PASTE FROM OTHER CHEGG POST OR

I NEED A NEW ANSWER! DO NOT COPY FROM OTHER CHEGG POST!

WILL GIVE DOWN VOTE IF COPIED AND PASTE FROM OTHER CHEGG POST OR SITE!

ANSWER THE FOLLOWING QUESTIONS: (150 WORDS EACH)

1. 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.

2. 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?

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

4. What is the value of developing big picture knowledge of restaurant management versus specialized learning in one aspect of the business?

5. Why the accuracy of information on menus is critical to providing a duty of care to restaurant customers?

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