HOSP 410 Week 3 Assignment (Devry)
Chapter 16.
1. In drawing up a sales budget for a casual Italian restaurant, what percentage of weekly sales should be forecasted for Friday and Saturday evenings?
4. Aside from its value in planning, why is it essential to do a budget forecast of sales, costs, and profit?
8. The procedure in seeking a loan from the Small Business Administration is fairly elaborate. What is the usual sequence for this process?
Chapter 17.
2.What are some dangers of operating a restaurant as a partnership?
3. If you wanted to operate your restaurant as a corporation but be taxed as an individual, how could you arrange this?
9. As a limited partner in a restaurant, what part do you have in making management and financial decisions?
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