Deck 14: Constructing the Beverage Concept

Question 1

An organizational chart refers to how management structures its:

A) departments
B) employees
C) products and services
D) all of the above

Answer 1

employees

Question 2

Which of the following would be considered an essential part of a business plan?

A) market analysis
B) marketing strategy
C) financial data
D) all of the above

Answer 2

all of the above

Question 3

According to the National Restaurant Association (NRA), _________ percent of a hospitality organization's sales (or revenue) is based on repeat business.

A) 40-60
B) 60-80
C) 80-90
D) 100

Answer 3

60-80

Question 4

For most new restaurant start-ups, it is unusual for a bank or other lending institution to require a business plan.

Question 5

Explain the purpose of a prospectus. Identify the supporting sections.

Question 6

Identify how the Vision and Mission statements of any organization are critical to its success.

Question 7

Explain how the atmosphere is a defining element in the creation of a food and beverage establishment.

Question 8

In regard to target market, counter the notion that many food and beverage operators feel that they want to target all customers so as to not limit their opportunity to build revenue.