Chapter 5 Restaurant Organization and Management

Chapter 5 Restaurant Organization and Management - Chapter...

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Chapter 5 Restaurant Organization and Management NAME ___________________________________________________ DATE _____________________________________ 1. The fastest-growing segment in the restaurant industry today is the __________ segment. a. casual-dining b. quick-service c. specialty d. gourmet 2. Offering menu items that use fresh fruits or vegetables that are out of season is likely to: a. make it easier to plan economical daily specials. b. broaden a restaurant's guest base. c. increase food costs and lower food quality. d. decrease labor and waste-removal costs. 3. You operate a restaurant in Pennsylvania. You hear of a restaurant trend that is becoming very popular in California. What should you do? a. You should ignore the trend. b. You should start making whatever changes are necessary to your restaurant in order to get in step with the trend. c. You should survey or otherwise find out from your guests what they think of this trend. d.
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This note was uploaded on 10/13/2011 for the course MGT 101 taught by Professor Karen during the Spring '11 term at Missouri State University-Springfield.

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Chapter 5 Restaurant Organization and Management - Chapter...

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