NEED A NEW ONE!

DO NOT COPY AND PASTE FROM OTHER WEBSITE OR CHEGG POST.

WILL GIVE THUMBS DOWN IF ANSWER IS NOT COMPLETE OR I AM NOT SATISFIED WITH ANSWER!!!!!

ANSWER THE FOLLOWING QUESTIONS WITH THOROUGH EXPLANATION!!

1. What are the steps that you would take when changing the menu if it required additional or different types of preparation/production equipment while managing a restaurant? How would you address these concerns?

2. How would you allocate space between the food storage/production, dining room, and beverage production/service in the restaurant? What can you do to provide some flexibility within these functional areas as the future needs of a restaurant evolve?

3. What are the effects that someone being negative can have on the morale of the team overall? How being negative can influence the overall success of the restaurant?

4. 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? How about on profits?

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

6. What are the advantages and disadvantages of sharing financial results with your staff, as an owner/manager? Do you agree in sharing financial results with your staff? WHY??

7. What are the important keys of operating ratios in a restaurant? How they affect the profitability and success of a restaurant?