Answer to Question 1
Responses to this question will be unique to each student. In general, managers must determine what is practical for their operation. Perhaps, for example, small ingredient quantities (the definition of small would be defined by the manager) would not be costed. Instead, perhaps, a fixed amount such as 5.00 might be added to all recipes to cover these uncalculated costs. Note: if the cost for ingredients increases on a per purchase unit basis, the recipe cost for even small quantities will become more practical. For example, saffron is the most costly spice in the world, and a 14 gram jar can easily cost 75.00 or more. It should be clear that even the smallest amount of this ingredient should be costed in applicable recipes.
Answer to Question 2
Body language can convey positive or negative impressions. The way a server carries
oneself creates a first impression for each of his or her guests. A server should always be aware of their nonverbal communication. It is very easy for a guest to read a server's willingness and enthusiasm to serve them, through their body language. A server should watch the placement of their hands, the expression in their eyes, and the expression on their face. A smile, good eye contact, and arms at their sides are all signs of potentially good service. A frown, eye rolling, and crossed arms are a sign of unwilling, insincere, and forced service. The guest's perception of a server is key to a pleasant dining experience; therefore, it is important to be aware of body language. Good body language, willingness to serve, and enthusiasm are positive attributes that lead to repeat customers.
Name three positive and three negative nonverbal communications you have experienced in a restaurant.
Solicit student responses in class discussion or as a written assignment.
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