What are the main factors used to classify restaurants into their ...

[ts19998]

What are the main factors used to classify restaurants into their respective segments? What other factors could be used, and how would you describe those factors for each of the segments of the restaurant industry identified in this module?
 
  What will be an ideal response?

Question 2

Utensils that have been used to prepare allergenic food are safe to use on non-allergenic food  allergens don't stick well to the metal surface. Preparation surfaces, however, should be wiped down.
 
  Indicate whether the statement is true or false

[adf223]

Answer to Question 1

The primary factors that were used to classify restaurants into their segments for the current chapter were price, service levels, food production, and environmental factors. Some of the other factors that could have been used to determine which segment to classify restaurants in are: food quality and speed of service. These factors related to food quality could be distinguished by the level of quality related to organic and local foods, type of food preparation required, level of complication of recipes and menu items. The speed of service component relates to the amount of time that it takes to order and receive food items once the order is placed.

Answer to Question 2

FALSE

[ts19998]

Thank you!

[adf223]

Always glad to help...