HOSP 200 WEEK 3 Quiz

Provide a literal and figurative definition of “mise en place” and how the concept could be applied to a food service operation of your choice.

Using a comparison of two products or concepts, define and analyze the purpose and objectives of “merchandising” in food service operations.

Using the context of evaluating ideas, evaluate and critique an idea of yours or a product that intrigues you.

What is an example of something a SOP would be developed for?

Theis where the sales revenue exactly equals the total costs; below which sales are not covering costs and there is a net loss.

Why is determining promotional channels important to complete the product-consumer relationship?

Identify 2 performance objectives and associated variable factors used to position a concept/product.

What type of operation is best associated with unhurried service and convenient location?

Identify and provide an example for each of the three broad organizational objectives used when developing a product and concept.

Customer service specification refers to the potential market for the business and customer needs.

Within the food service cycle and determining market needs, customer service specification identifies the potential market for the business and customer needs.

Which of the following are characteristics of customer service? [Choose all that apply]Question 7 options:

Market penetration is…Question 5 options:

Which of the following is NOT a task related to the customer when developing a product-consumer relationship?

Level of demand is not affected by the consumers’ ability to purchase and meet associated costs.

Level of demand is not affected by the consumers’ ability to purchase and meet associated costs.

The attributes of “cash rich” and “time poor” related to restaurant or takeaway dining.