Question

1. List two disadvantages of heavily focusing on eco-friendly and sustainable business practices in the restaurant industry.

2. The style of service directly affects a restaurants bottom line. True or false.

3. Restaurant businesses offer owners the opportunity for low financial rewards and high turnover. True or false.

4. Concepts are best developed from the menu. True or false.

5. Food quality is one of the most important factors for restaurant patrons. True or false.

6. ___________ recipes are tools used to create uniformity and maintain cost controls.

7. Restaurant menus should complement a restaurants __________.

8. A restaurants food cost is stable and provides a barometer of the restaurants profitability. True or false.

9. List three factors in building the price-value in restaurants .

10. _______ is a major factor in guest menu selection according to the book.

Answer 1

1) Disadvantages of heavily focusing on eco-friendly and sustainable business practices in the restaurant industry are:-

a) It increase the price of the products that effects the customer consumption.

b) Switch on eco-friendly is expensive.

2) yes its TRUE the style of service directly affects a restaurant bottom line.

3) True in Restaurants business is the highly profitable business.

4) True the concepts of the restaurants express the menu.

5) True without providing good quality of food they can't be suffer for long.

As per HomeworkLib guidelines 4 question are required.