Terms in this set (8)
What percent of eating places are independents and how many employees do they typically have?
70% and fewer than 20
What is historically the largest portion of the industry?
What are the strengths of independents?
Creativity, supervision, consistency, quality, customer relationship
What are some weaknesses of independents?
Burn out, low resources and capabilities, slow reaction to competition
Most full service restaurants are what type of ownership?
Most limited service restaurants are what type of ownership?
What are advantages of chains?
Standardization, purchasing power, experiment without great risk, comparative financial information
What are disadvantages of chains?
Bureaucratic rules and procedures slow response time to markets
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