Briefly describe the importance of understanding food related allergens. Include in your response the major high risk food items or categories of items and the suggested prevention methods an operation should implement to lower the risk of an occurrence.
2. Menu design is an important skill necessary to execute a profitable and smoothly run operation and has a great affect on customer and employee satisfaction. What key factors should one consider in designing a great menu? What specific design flaws should one avoid?
3. Labor cost control is a critical skill and along with controlling food and beverage costs is a primary responsibility of a manager. The labor cost forecasting functions allow a manager to plan for and execute several related tasks. Briefly describe the tasks and how the forecasted payroll data is used in managing daily operations.
4. Procuring FOH equipment and supplies require an intimate understanding of the operations mission, core values, and operating variables.
Using a real restaurant’s website, provide three (3) examples of specific FOH equipment items used in the business which demonstrate this connection (look at the pictures the company chose to depict on the website or include in the picture gallery).
