Factors to consider in Dining Operations Flashcards
1
Q
- the top priority which
determines the degree of contact or
exposure to market.
A
The site
2
Q
- the size of the food and
beverage operation determines the
desired impact on the market.
A
The size
3
Q
- fundamental aspect of the
early decision- making process aimed
at satisfying customer expectations.
A
The menu
4
Q
– determine the
average expenses that affect the sales
volume.
A
Pricing Policies
5
Q
- in conjunction with the type of
restaurant, menus, customers, and
seating arrangement.
A
Services
6
Q
- days according to
marketing strategies and customer
requirement.
A
Opening hours
7
Q
- pleasant
environment and ambiance
contributes to customer satisfaction.
A
Decor and music
8
Q
- must be
according to customer requirements .
A
Standards and quality
9
Q
-must be appealing to the market
segments.
A
Advertising and merchandising
10
Q
- subdivided into
breakfast, morning snacks, mid-day
meal, afternoon snacks, evening
meals, etc. according to the
anticipated and identified market
demands
A
Meal functions