Devry University HOSP 410 Restaurant ManagementBook: The Restaurant: From Concept to Operation, 7th

Edition

Chapter 14: Answer in an essay format: What are the main business entities for a restaurant? Which would you choose and why?

Chapter 15: Review Questions 1, 4, 8

 1.In drawing up a sales budget for a casual Italian restaurant, what percentage of weekly sales should be forecasted for Friday and Saturday evenings?

4.Aside from its value in planning, why is it essential to budget forecast of sales, costs, and profit?

8.The procedure in seeking a loan from the Small Business Administration is fairly elaborate. What is the usual sequence for this process?

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