HTM 110 –
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?
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