SFSU Types of Menus the Hospitality Industry Wine Production & Guest Cycle Essay
Can you help me understand this Management question?
#1: List and describe the six main types of menus. List and briefly describe
three popular forms of ownership used in the lodging industry that allow for rapid expansion.
#2: Using the four facets of the hospitality industry (travel, lodging,
foodservice, and recreation), differentiate between the method of service offered to customers.
Use specific examples. Explain the significance of the following ratios (i.e., how are they applied
in the “real world”): Food cost, labor cost, and pour/cost percentage.
#3: List five classifications of restaurants and briefly describe each. List and
briefly describe the six steps in wine production.
#4: Compare and contrast the following concepts: franchise, partnership,
leasing and syndication. List the steps in the guest cycle. Is one step more important than
another? Why or why not?