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Goryan [66]
3 years ago
10

1. What are chain restaurants?

Business
1 answer:
Brilliant_brown [7]3 years ago
4 0

1. Chain restaurants are restaurants that operate as a group. Typically, the concept, design,menu,and name of the restaurant will be the same at all of the restaurants within the group.

2. Celebrity restaurants are owned by notable public figures. Some of these  estaurants are owned by chefs such as Wolfgang Puck and Gordon Ramsay, but others are owned by celebrities from areas other than culinary arts.

3. Managed services are catering or food service providers who operate in sites other than restaurants.

4. Forecasting involves estimating the restaurant's profits and expenses for a specific period of time. First, forecasting allows the restaurant to assess their viability for that period of time. Second, forecasting allows a restaurant to estimate the amount of food and other supplies that it will need to have on hand at particular times. Finally, forecastasting lets a restaurant know the number of staff that it will need to have to serve guests and handle restaurant operations.

5. Fine dining restaurants are usually characterized as those serving cooked to order dishes that are made from scratch with fresh ingredients. We typically think of fine dining restaurants as serving elegant food prepared by chefs with a great deal of expertise and training which is the opposite of most lower class restaurants.

Critical Thinking:

1. Managed services are usually given to people to go or catered to a location whereas a restaurant has one location where people sit to eat one meal. Managed services cook their food in mass portions for large groups of people but restaurants cook meals to  order.

2. Menus are important to restaurants because they give a general appeal to the guests and also they include the base information for the products that they're selling. If a restaurant doesn't have a detailed, accurate, appealing menu then they probably wouldn't sell products as efficiently.

3. You need a clean working space,correct utensils and supplies, educated and hardworking employees,and fresh product.

4. If your kitchen design is all whack, your product will not come out in a timely sequence and everything will be backed up. The products then come out low quality and the guests are not satisfied. With a good design, everything will run smoothly and each dish will have an equal amount of time spent on them. The quality will be better therefor creating a  happy guest.

5. The back of the house doesn't communicate with guests while the front of the house is always communicating with guests on a regular basis. The back of the house puts the food together while the front of the house doesn't usually worry about the food at all.  There are also more employees in the front of the house than there is for the back of the house.

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C is the answer property tax
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2 years ago
Which of the following is a mutually exclusive cost pool used in activity-based cost accounting? a. All of the answers are corre
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Answer:

The correct answer is A: All of the answer are correct

Explanation:

ABC defines production as consisting of a variety of activities, and it assigns costs to those activities. An activity cost pool is an aggregate of all the costs associated with performing a particular business task, such as making a particular product. By pooling all costs incurred in a particular task, it is simpler to get an accurate estimate of the cost of that task.

Cost pool is created for those costs more closely aligned with the production of goods or services. It is very common to have separate cost pools for each product line. If production batches are of greatly varying lengths, then it has to consider creating cost pools at the batch level, so that it can adequately assign costs based on batch size.

To conclude, the creation of a cost pool and the subsequent assignment of costs will vary according to the length of production and the possibility to discriminate and assign costs.

4 0
3 years ago
What is an example of a governmental influence ?
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3 0
3 years ago
Read 2 more answers
A fast-food restaurant featuring hamburgers is adding salads to the menu The price to the customer will be the same Fixed costs
Colt1911 [192]

Answer:

$19200

Explanation:

This breakeven point can be calculated as under:

Breakeven Quantity = (Fixed Cost - Additional F. Cost) / (Selling Price - Variable Cost per unit)

Here

Fixed cost = $12,000

Variable Cost = $1.5 per unit

Selling Price = $2 per unit

Additional Fixed Cost = $2,400

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Breakeven Quantity = ($12,000 - $2,400) / ($2 - $1.5)

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7 0
3 years ago
In the past year at Carter’s Material Handling Equipment Manufacturing Company, eight employees experienced minor injuries (cuts
larisa86 [58]

Answer:

The performance problem to minor burns will be mainly psychological.

Explanation:

The staff involved will most likely exhibit a reduction in speed at which he or she executed the task which led to the burn.

If the personnel is in a chain of production where their own activity feeds others, it may translate to the increase in the time taken to achieve results.

One solution to this is to critically examine the production process and eliminate the cause of the accident if any.

If the cause of the incident was as a result of carelessness on the part of the staff, then he or she might have to be rescheduled to another department or unit where their current mindset will not stall the overall performance of the team/production line.

Cheers!

3 0
3 years ago
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