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A foodservice operation’s revenue will vary with both the number of guests visiting the business and the amount of money spent by each guest.

A simplified income statement for The Tampopo Noodle House is shown below: What is the food and beverage cost percentage achieved by The Tampopo Noodle House?

What is the effect on an operation if its manager is able to increase the number of guests served or increase the amount each guest buys?

What is a term that means the same thing as a foodservice operation’s revenues?

Explain perceptual vigilance and perceptual defense. Give an example of both.

List, define, and give an example of two types of reinforcement.

List and define the three types of consumer involvement. 

Which is a major foodservice expense category all managers must learn to control?

We discussed the four effects of stressors. Which of the following is NOT one of those four effects?

Define market access and explain two ways in which customers may be limited when it comes to market access.