Devry HSOP410 week 2 assignment
Question # 00025785
Posted By:
Updated on: 09/12/2014 03:35 AM Due on: 09/30/2014
Chapter Questions
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?
-
Rating:
/5
Solution: Devry HSOP410 week 2 assignment