1. What are the differences between commercial and noncommercial food service operations?
2. What are the different restaurant organizational structures? Explain one of them.
3. What is the manager's role in training, motivating and facilitating the work of employees?
4. Why are standardized recipes critical for quality control and business success?
5. Who are the distinct groups that must be considered in restaurant layout? What are some of their considerations?
6. How do restaurant mangers make accurate production forecasts?