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Question
1. Describe the ways a poorly planned dining area affects guest experience andoperational efficiency.
2. You expect next Saturday's sales revenue to be $(First 5 Digits of your StudentID). If your target labour cost percentage is 18%, how much money can you spendon labour that day and still hit your budget? Please show all calculations.
3. Suppose you have a restaurant of 350 seats. The last 4 digits of your studentnumber is the amount of expected guests for next Saturday. If your restaurantused a cook to guest ratio of 1: First 3 Digits of your Student ID, how many cookswould you schedule?
4. What are some of the benefits and drawbacks of staffing your restaurant byusing your target labour cost percentage and predicted future sales.
Create a project schedule and align resources, Analyze project schedule and resource allocation
Write a report on Managerial Roles and Gap Analysis
Questionaire on Project Management
Describe the market growth rate for product and service.
Design an online system for the human resources department to manage available job positions.
How does a project risk management approach pro-vide an early warning signal for impending problems or issues
Calculate the payoff and the profits for investments
Describe the features or characteristics of your product or service.
Write paper on Inventory Management System.
Analysis of the overall project risk
Evaluate the usefulness of ROCE
Distribution strategy and project management
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