Author Question: Describe how restaurant and foodservice managers should establish priorities. What will be an ... (Read 114 times)

mckennatimberlake · **on:** Aug 10, 2018

Describe how restaurant and foodservice managers should establish priorities.

What will be an ideal response?

Question 2

Explain how managers forecast beverage sales.

What will be an ideal response?

ankilker · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

Restaurant and foodservice managers do many things, and they must establish priorities. One guideline is to give priority to tasks based on the operation's goals. Another is to classify tasks based on importance and urgency and then do the most important (not necessarily the most urgent) tasks first.

Answer to Question 2

When forecasting sales, managers seek to predict how many guests will be served and what those guests will buy. After forecasting the number of guests to be served, managers forecast beverage sales using sales history summaries and detailed sales histories. A sales history summary tells managers the proportion of guests who ordered a beer, wine, or spirit product. A detailed sales history provides additional information that is useful when a product brand is offered in various packaging forms. When they are forecasting spirit sales, managers may choose from several forecasting approaches. These include those based on spirit type, by the requested drink, or by the spirit's brand name.