Question 1
Which of the following describes the vast majority of noncommercial food service operations?
◦ Seek to make a profit
◦ Are open to the public
◦ Are fine dining operations
◦ Do not seek to make a profit
Question 2
Which part of the business plan is addressed by the development of pro forma statements?
◦ Menu
◦ Budget
◦ Concept
◦ Location