HOSP 410 Week 2 Assignment (Devry)
Chapter 3 – Review Questions 5, 8, 11 (p. 109)
5.What is the relationship between your logo and your restaurant concept?
8. List five factors that together help formulate a restaurant concept.
11. Can a particular site be wrong for one restaurant, right for another? Explain.
Chapter 4 – Review Questions 1, 4, 7 (p. 144)
1. How would you prioritize the considerations in menu planning for your restaurant?
4.Discuss how the equipment and menu must harmonize to create a smooth operation.
7. How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve?
No comments:
Post a Comment