Author Question: This chapter points out that it's important to learn as much as possible about the concerns and ... (Read 19 times)

pane00 · **on:** Aug 10, 2018

This chapter points out that it's important to learn as much as possible about the concerns and personal factors of those in a restaurant's targeted market (see Figure 5.1). What are practical ways to do this?

What will be an ideal response?

Question 2

Define the following terms: aperitif, frapp, neat, and proof.

What will be an ideal response?

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

Answer to Question 1

Some properties provide space on guest comment cards for respondents to provide information about questions such as, What are your favorite food items, and What menu items you would like us to begin serving? Other properties ask related questions on application forms for frequent guest programs that are to be completed using various methods, such as hardcopy and/or on the property's home page. Dining room and other managers can develop a relationship with frequent guests that will provide feedback that might be generalized about other guests. The reason: there may be other persons in the market similar to frequent guests. If the property pleases its frequent guests, it might be providing an environment that will please others. Note: students can be asked about their suggestions to obtain demographic information that will help menu planners.

Answer to Question 2

Aperitif - A drink before the meal to stimulate the appetite: appetizer wine or spirit.

Frapp - Iced. A liqueur served with finely crushed ice.

Neat - Not mixed. Liquor never touches ice.

Proof - this is the alcohol content in a given spirit.