Forecasting restaurant sales has two components:
• guest counts and weather
• guest counts and number of items sold during the week
• guest counts and average check
• average check and employee schedule requests
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Q4: The front of the house areas in
Q5: Standardized recipes are used in a production
Q6: Food that is cooked in the kitchen,
Q8: In addition to sales projections, forecasting is
Q10: Production control sheets are created to:
•
Q11: Guest counts or covers are:
• the
Q12: Average guest check is calculated by:
•
Q13: Food that is prepared and decoratively placed
Q14: Implementing a comprehensive training program in the
Q18: Describing, recommending, showing, and offering a variety
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