{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

H ADM 106 Final Study Guide

H ADM 106 Final Study Guide - H ADM 106 Intro to...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
H ADM 106: Intro to Foodservice Operations Final Study Guide Review Questions 1. Why are controllable expenses called “controllable”? 2. Why, as a manager, would you not want your bonus to be based on net profit after taxes? 3. What does under “direct operating expenses”? 4. What must you do with the value of employee meals before you compute your food cost? 5. What are prime costs? What usefulness does this measure serve? 6. Why is service difficult to manage? 7. What are the two sides or aspects to good service? 8. Any successful service recovery strategy has two components, what are they? 9. What is a supply chain? How short or long can it be? 10. What are the central or most important production decisions a manager/chef must make? 11. When opening a restaurant, you may start with an existing concept or start from scratch. Explain. 12. When defining a “concept” what must you attend to? What makes up a “concept”? 13. What is the “certificate of occupancy”? 14. What are some of the challenges of operating in a large downtown area? 15. Interior décor creates a first impression and brands your restaurant. Explain. 16. What six elements are needed for bacteria to grow? Which one(s) cause more concerns for foodservice operators? 17. Who is/should be involved in menu development? 18. Your chef is preparing a recipe that will yield 100 portions. This is called a ____ recipe.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
19. What is market-driven pricing? How is it different from demand-driven pricing? 20. What is a commissary? What benefit does it offer for foodservice operators? 21. Why are Subway’s revenues lower than its sales but Yum’ revenues almost the same as it’s sales? 22. What is REVPASH? Why is it a more useful measure than simply check average? 23. Describe one way to increase RevPash without adding direct operating expenses. 24. A chain posts the following results: growth in number of units= 28%; growth in sales per unit= 3%. As an analyst, what conclusions might you draw? What additional information would you need to draw conclusions? What recommendations would you have for top managements? 25. Your reading material mentioned that the pizza category is very mature. What does that mean? What challengers does it create for operators? 26. What are some of the tings that Cheesecake Factory has done to retain top performing managers? 27. Is it perfectly acceptable to employ an illegal immigrant so long as you do not pay him or her unemployment benefits? TRUE or FALSE 28. What is the most common form of discrimination still present in the workforce? 29. What is the 51-49% rule according to Danny Meyer? 30. Whole Foods, Trader Joe’s, and Costco are examples of companies that have used the principles of four walls and neighborhood marketing to turn loyal employees into brand ambassadors. Explain. What are creative ways that restaurants can do the same?
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}