Question 1. (TCO F) The menu and menu planning are the most critical elem

1. (TCO F) The menu and menu planning are the most critical elements of a restaurant. As a restaurant director, prepare the approaches you would use in planning a menu. What considerations would you utilize in identifying the menu items? Propose the pricing strategies that you would use. Examine how you would determine the pricing of menu items. Explain how you would be contributing margins in determining your menu pricing. Would you establish standard menus? Explain why. What factors would you consider in the design of the menu itself?(Points : 40)

2. 2.(TCO G) You are planning to open a restaurant with expected sales volume of $1,500,000 per annum. You have located an ideal location for your new restaurant venture. You are meeting with the property managers and developers to negotiate a lease. Develop and formulate a strategy on what you would like to have included in the lease. Defend why you selected this strategy. (Points : 40)

3. (TCO B) You have just been appointed a general manager of a full-service, 500-room lodging operation. One of your missions is to organize and establish a front office department. Evaluate, identify, and discuss the organization of a front office department that you will put together. Analyze the role and duties of the key personnel who work in the front office. Give a short job description that you would establish for the key positions. Explore how the various personnel interact with the guest.

4. (TCO C) The general manager has asked your team to establish a training program of how a guest room and public areas should be cleaned, along with how they would be safe while working in the hotel while using best practices. Write a training presentation for your staff in cleaning a guest room. It must be detailed and precise. Your staff will have a clear picture of what is required. Explain the critical areas that define how they could be injured. Include federal laws that your staff should be following.(Points : 40)

5. (TCO A) You are a regional manager for a hotel chain responsible for the initial setup of the organizational structure of new properties. Prepare a complete review of the departments you would set up in a full-service hotel property of 500 rooms. Give an overview of each department in detail, how you would set up, and the important role and duties of each. How might these departments interact with each other?(Points : 40)

6. (TCO E) You have decided to open a new restaurant. You have located a restaurant location that meets all the site requirements and demographics for all the site requirements and demographics for a fast food operation. Would you consider leasing of the property? Why or why not? What might be included in the lease agreement if you decided to lease from the current owner? Give some specifics on typical restaurant leases.(Points : 40)

7. (TCO D) You are the general manager of a full-service hotel. You need to set up best practices to organize and staff your sales and marketing department. Discuss how you would set up your sales staff. What are the responsibilities of the various members of the sales department? Give an overview of characteristics you would like to promote and establish in your sales department and the characteristics of your sales people.(Points : 40

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