HOSP 410 Restaurant Management Entire Course
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The<br />
Menu<br />
(graded)<br />
The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the<br />
menu is considered to be a strong selling tool, and how front of the house staff can increase their check<br />
average by selling the menu effectively.<br />
Devry <strong>HOSP</strong> <strong>410</strong> Week 3 Discussion DQ 1 & DQ 2 Latest<br />
DQ 1<br />
Financing<br />
and<br />
Leasing<br />
(graded)<br />
Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital<br />
funds. What are some key areas of consideration when presenting a financial plan to a group of investors?<br />
What are some do’s and don’t’s?<br />
DQ 2<br />
Legal<br />
and Tax<br />
Matters<br />
(graded)<br />
Understanding taxes is not only important to the success of the restaurant, it is also important for the owner<br />
to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate<br />
business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and<br />
don’t forget to cite your sources in your posts.<br />
Devry <strong>HOSP</strong> <strong>410</strong> Week 4 Discussion DQ 1 & DQ 2 Latest<br />
DQ 1<br />
Bar and<br />
Beverage<br />
(graded)
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