Food beverages management

The management of food and beverage departments has been described as the most technical and complex in the hospitality industry. The specific factors that make food and beverage management relatively more complex are due to external and internal pressures.

Which of the following are included as external factors, except?

• Government

• Staff

• Economic

• Social

The increase in the cost of food and drink, labor, fuel, tariffs and insurance are included in the external factors in terms of ?

• Government

   

• Staff

• Economic

• Social

Changes in population distribution, for example population movements from certain areas or demographics such as age structure, are external factors in the aspect of ?

 

 

• Government

• Staff

• Economic

•   Social

Constraints such as General staff shortage or skills shortage in industry. can be categorized as a constraint from internal factors in the aspect of?

• Government

• Staff

• Economic

• Social

The internal problems may be classified as follows. Except?

•   Food and beverage

• Staff

• Control

• Social

A PESTEL analysis is a framework or tool used by marketers to analyse and monitor the micro-environmental (internal marketing environment) factors that have an impact on an organisation.

• T
• F

Restaurant ownership structures are:

• Independent, Fine Dining, Commercial

• Independent, Chain, Franchising

• Commercial, Non-commercial, Quick-service

• Institutional, Chain, Non-commercial

a document that is developed after the restaurateur has studied the market and analyzed the economy, so he/she has a good knowledge of the business environment and the expected ROI :

•   A feasibility study.

•       Business plan

• Restaurant concept

•     Guidance restaurant

Ways to Develop a Restaurant Concept, except:

• Good concepts are on-trend.

• Your concept hasn’t to be easily identifiable.

• Make sure your concept fits the location.

• Make sure you love the concept.

Tips for Developing the restaurant Concept, except:

• Make sure your concept is different enough.

• Don't be too far ahead of your time.

• Don't price yourself out of the market.

• Design a menu that will make food costs skyrocket.