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

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2
Q
  • the size of the food and
    beverage operation determines the
    desired impact on the market.
A

The size

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3
Q
  • fundamental aspect of the
    early decision- making process aimed
    at satisfying customer expectations.
A

The menu

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4
Q

– determine the
average expenses that affect the sales
volume.

A

Pricing Policies

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5
Q
  • in conjunction with the type of
    restaurant, menus, customers, and
    seating arrangement.
A

Services

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6
Q
  • days according to
    marketing strategies and customer
    requirement.
A

Opening hours

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7
Q
  • pleasant
    environment and ambiance
    contributes to customer satisfaction.
A

Decor and music

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8
Q
  • must be
    according to customer requirements .
A

Standards and quality

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9
Q

-must be appealing to the market
segments.

A

Advertising and merchandising

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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

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