Course name and number:HAT308
Date:11/16/2008
Submitted by:Rita Sally Cindy
Assignment title:Review questions
Rita ’s questions:
1. Why is it important for hotel food and boozing operations to foodstuff run to residents in the community as well as to hotel guests?
Because resident have latent capacity change into hotel guests.We mustiness shroud them as hotel guests,so we will make more porfit. If they treat them bad,they will not become the hotel guests.The hotel will loss somewhat revenue.
2. What aspects must be considered when designing a food and drink management system?
People,money,products(food and beverage),time ,procedures,energy,facilities,and equipment.
3. What is the difference surrounded by a revenue oculus and a support center?
Revenue center is a revenue-producing subdivision within a hospitality operation.support center is a department within a hospitality operation that is not directly involved in generating revenue but that incurs costs as it provides support services to revenue-generating departments.
4. Why must food and beverage managers see the unique(predicate) revenues and expenses related to each food and beverage outlet in the department?
Because if the food and beverage managers know it .
They will know the sales volume clear ,so they an change the short of the department and make the revenue and expense will not clearly .They will don’t know the sell’s situation is bad or good.
Sally ’s questions:
5.What is the number 1 step in be afterning food and beverage operations?
Information,You must have access to complete information to plan effectively.
6.What argon some examples of standard operating procedures that may be important in the management of resources available to the food and beverage manager?
For example:The restaurant need recruit new(a) employees,the manager must know how many people are they need and the employees’ skills.When the new employees are engaged,the manager should...If you want to hold back a full essay, order it on our website: Orderessay
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