Author Question: Identify how restaurant and foodservice managers use long-range, business, and marketing plans and ... (Read 50 times)

Capo · **on:** Aug 10, 2018

Identify how restaurant and foodservice managers use long-range, business, and marketing plans and operating budgets, and explain the relationship among these planning tools.

What will be an ideal response?

Question 2

List the steps required to brew beer.

What will be an ideal response?

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

Answer to Question 1

The vision and mission statements drive four basic types of operating plans. The long-range plan indicates what an operation would like to accomplish over the next three to five years, and the business plan identifies goals for the next 12 months. Marketing relates to activities that attract, retain, and expand the number of customers for an establishment. Marketing plans describe activities to help the operation increase its revenue, and operating budgets estimate revenue, expenses, and profit expected for a specific time period.

Answer to Question 2

There are five steps involved in the brewing process:
Malting: The malting process involves preparing grain (typically barley) for mashing. This process includes seed soaking, germination, and kilning.
Mashing: Mashing is the process of holding ground malted grain at specific temperatures to allow the amylase enzymes to convert the starches to sugar. The converted grains are drained and rinsed, and the result is called wort.
Brewing: Wort is flavored with hops in the brewing process. The wort is boiled, strained, and then filtered.
Fermenting: Fermenting begins when yeast is added to the cooled wort. The yeast used to make lager beers works from the bottom, while the yeast used to make ale rises to the surface and works from the top. Lager yeasts prefer cooler temperatures, while ale yeasts prefer relatively warmer ones.
Finishing: In the final step the beer may be filtered, pasteurized, and packaged for shipping.