Manual Eieingles 14 15

EMPRESA E INICIATIVA EMPRENDEDORA/ ENTERPRISES AND
ENTREPRENEURS
2014/201
5
MANUAL INGLS PARA
EMPRESA E INICIATIVA EMPRENDEDORA-INGLS
SEGUNDO CURSO
1
MIPO I.E.S. La Rosaleda(Mlaga)
ENTREPRENEURS
2014/201
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INSTRUCCIONES PARA EL ALUMNO
- Es obligatorio el uso de una libreta. Esta se usar para realizar los ejercicios del mdulo en
castellano e ingls. La mitad para EIE en castellano y la otra para EIE-INGL.
- e acepta presentar las acti!idades en folios, siempre que estos se presenten siguiendo las
instrucciones detalladas ms abajo y siempre "ue se traigan todos los das, TODOS ELLOS
(COMO SI FE!" #" LI$!ET"%& #uedes usar el ordenador para realizar las acti!idades$
IE%#&E '(E E )&*IG*N * +L*E E# TIEM'O ( FO!M" ,en papel ) todos los das de
*lase%&
- Siempre "ue -aya *lase deber traerse la libreta.
- La realizacin de todos los e+er*i*ios se ,ar- en la libreta$ debiendo de -acerse las
actuaciones necesarias para que di*,as a*ti.idades se puedan e.aluar desde la libreta.
EL #&.+E%/I%IEN). '(E * +.N)IN(*+I0N E E1#LI+* &E#E)* 2 IG(E L.
%3NI%. *+.&/*/. EN L* 4L)I%* &E(NI0N /EL E'(I#. E/(+*)I5.
6ILING7E8
- E/-menes0 uno o dos por tema. +ontendr preguntas en ingls. Los e9menes suponen
el 123 de la puntua*i4n. eis preguntas en ingls.
- !eali5ar todas las a*ti.idades propuestas ) parti*ipar en la *orre**i4n de las mismas
en *lase& er obligatorio la realizacin de todas las a*ti.idades& Estas se .alorar-n *on un
623 de la nota final&
- La parti*ipa*i4n en la reali5a*i4n de las "*ti.idades *omplementarias ) responder a
las *uestiones que se planteen en *lase, as *omo la a*titud del alumno, supone un 623&
c: ;abr una e.alua*i4n final al terminar cada trimestre para a"uellos "ue no -ayan
superado la e!aluacin continua.
#or tanto8
- una buena presenta*i4n8 buena letra$ sin tac-ones$ utilizando colores para !er
preguntas y respuestas.
- Las acti!idades de E.I.E-Ingls8$ al comienzo de la libreta$ tendrn sus *ar-tulas&
+ada trimestre tendr una cartula y cada tema tendr una cartula.
- Es <undamental argumentar todas las preguntas$ cuando sea necesario. Si, no$ as= lo
dice la ley$ etc.... este tipo de respuestas se .alorar-n negati.amente.
- Es <undamental responder las *uestiones en ingl7s respetando las reglas gramaticales8
respuestas *ortas seg8n la gram-ti*a inglesa o respuestas m-s largas e/pli*ando los
*ontenidos.
- Los d=as "ue se realizan acti!idades en clase y la <alta no est justi<icada
con!enientemente contar negati!amente.
*l comienzo del curso se pasar un ejercicio 9E.alua*i4n Cero9$ para determinar el
ni.el de *ono*imientos en ingl7s&
ACTIVIDADES COMPLEMENTARIAS: TRABAJOS POR PROYECTOS
Junto con la act!"!#a#$ #$l %anual& a#$%' ( al %$no uno )o* t*!%$t*$& Los alumnos
participarn en algunas de las actiidades !ue la pro"esora proponga # !ue estn relacionadas
con la cele$raci%n de los eentos !ue se citan ms a$a&o # !ue la propia administraci%n
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educatia aconse&a. (La idiosincrasia del grupo' ser determinante a la (ora de elegir el)los
temas en los !ue tra$a&aremos). *eamos las posi$les opciones+
'!IME! T!IMEST!E
,-./ -E L/ P/0+ 12 de Septiem$re 1324
,-./ E5ROPEO -E L/S LE675/S+ 18 de septiem$re del 1324
,-./ M56-I/L -E 9R/:/;O -E<E69E+ =de octu$re
, ;OR6/-/ M56-I/L P/R/ ERR/-I</R L/ PO:RE0/+ 2= -E O<95:RE
,-ALLO.EEN: /lt!%a $%ana #$ octu0*$ #$l +112 3o0l!4ato*!o5
,-./ -E L/ <O6S9I95<I>6+ ? de -iciem$re 1324
SE:#DO T!IMEST!E
, ;OR6/-/S -E P5ER9/S /:IER9/S+ "e$rero del 132@
,-./ -E /6-/L5<I/+ 1? de "e$rero del 132@
, -./ -E L/ M5;ER+ ? de marAo del 132@
,-EALT-Y EATING 3o0l!4ato*!o5
, -./ -E L/ SE75RI-/- E6 EL 9R/:/;O+ 1? de /$ril del 132@
, -./ -EL LI:RO+ 14 de a$ril del 132@
, -./ -EL 9R/:/;O+ 2 de ma#o del 132@
, -./ -E E5ROP/+ B de ma#o del 132@
, -./ M56-I/L <O69R/ EL 9R/:/;O I6C/69IL+ 21 de ;unio del 132@
, RealiAar el <urriculum *itae en castellano e inglDs ( E5ROP/SS)
, TRABAJO EN MATERIA DE SEGURIDAD Y PREVENCI6N DE RIESGOS
LABORALES EN EL SECTOR DE LA -OSTELER7A 3o0l!4ato*!o5
89u: t$n#*'n ;u$ <ac$* lo alu%no=
En clase empeAaremos a tra$a&ar a partir de la resoluci%n de la siguiente pregunta+ Een"ocarFas
dic(o documento de la misma manera si lo dirigieras a una clase de B aGos !ue si "uera para una
residencia de ancianosH
- El alumno elegir un colecti!o al "ue dirigir su trabajo.
-In!estigar en internet so$re+ por !uD se cele$ra ese dFa' !uD instituci%n propone su
cele$raci%n' datos de interDs. El alumno re"le&ar toda la Ie$gra"Fa utiliAada.
-Elaborar un documento escrito en papel (no ms de un "olio) con la in"ormaci%n !ue (a#a
reca$ado # le (a#a parecido de ma#or interDs.
-&ecabar <otogra<=as y elaborar una presentacin (poIer point o similar). 5n mJimo de 23
diapositias.
EN EL SIGUIENTE BLOG ENCONTRAR>S MUC-AS PALABRAS
DE LAS CINCO PRIMERAS UNIDADES TRADUCIDAS:
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(ttp+))empresaeiniciatiasemprendedoras.$logspot.com.es)
UNIT 1
PLANNING A RESTAURANT
Goal: 9o (elp #ou plan #our restaurant
O0?$ct!"$ 1+ -escri$e t(e serices' customers' and
competition o" a restaurant.
O0?$ct!"$ ++ List t(ree special personal !ualities a restaurant
oIner needs.
O0?$ct!"$ 2+ List Ia#s to (elp #our $usiness Kstand outK "rom
its competition.
O0?$ct!"$ @+ List one legal re!uirement "or running t(e
$usiness.
IMPORTANT VERBS T-AT MUST BE ANO.N BEBOR T-E UNIT
<ome)came)come <(oose )c(ose)c(osen
<an)could Start (reg)
SpeaL )spoLe)spoLen 9r# (reg)
Mant (reg) 6eed (reg)
9ell)told)told :ecome)$ecame)$ecome
Learn Nelp (reg)
9alL Must)(ad to
Cind)"ound)"ound <ooL (reg)
MaLe)made)made Nope (reg)
Prepare (reg) Oeep)Lept)Lept
Sell)sold)sold Morr# (reg)
Mind (reg) <reate (reg)
Ceel)"elt)"elt) Corget)"orgot)"orgotten
/ct (reg) Remem$er (reg)
-ecide (reg) Meet )met)met
ECERCISE ABOUT T-ESE VERBS:
maLe one sentence "or eac( er$. Pou must use di""erent tenses. 9(ere must $e t(ree
sentences maLing a !uestion and anot(er t(ree sentences using a negatie "orm.
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MANUEL -ERN>NDED PLANS TO OPEN A RESTAURANT
Manuel NernandeA came to t(e 5nited States Iit( er# little mone#.
Ne could not speaL Englis(' $ut (e Ianted to learn. Someone told (im t(at
t-e best >ay to le a rn >ould be to >or? in a restaurant I(ere (e could talL
to people. Manuel liLed people and t(oug(t t(is Ias a great idea. Ne
"ound a &o$ as a $us$o# in a small restaurant.
9(oug( Manuel (ad a pro$lem Iit( t(e language' (e (ad a smile "or
eer#one and "eelings "or peopleQs needs. People liLed (im' and (e made a
lot o" "riends. Manuel said K:ecause I smiled and $ecause I Ias (uman'
people liLed me.K in a "eI mont(s (e $ecame a Iaiter.
M(ile IorLing as a Iaiter' Manuel learned seeral t(ings. Ne Ias
a$le to order and prepare <ood$ sell it to t-e customers$ and -andle any
complaints t-e customers -ad a$out t(eir meals. Manuel Ias alIa#s
courteous$ pleasant$ and <air to -is customers and co->or?ers. Ne did not
mind t(e (ard IorL o" t(e long (ours (is &o$ re!uired.
Manuel (as IorLed in seeral restaurants "or oer t(ree #ears. Ne
"eels t(at t(e prices in t(ese restaurants are too (ig(. Ne t(inLs t(at (e
could proide loIer prices and good t(ings to eat Iit( t(e same amount o"
supplies.
Manuel (as o"ten t(oug(t a$out oIning (is oIn restaurantR$eing
(is oIn $oss. Ne Iould liLe a restaurant >it- a @<amily <eeling@--a place
>-ere people could come to eat$ !isit$ and enjoy eac( ot(erQs compan#. Ne
Iould act as Iaiter' treating eer#one as i" t(e# Iere in a "amil# mem$erQs
(ome. Manuel (as decided to plan to open (is oIn restaurant.
ECERCISEE1
- M(at Ias t(e "irst &o$ Manuel (adH
- M(# did (e c(oose t(at Lind o" IorLH
- M(at did (e learn IorLing as a IaiterH
- M(at Ias (e liLeH
- NoI Ias t(e restaurant (e used to dream o"H
ECERCISEE+
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- I" #ou (ad enoug( mone# to start #our oIn (ospitalit# $usiness' I(at
Lind o" $usiness Iould #ou liLe to (aeH
- M(at Lind o" actiities Iould #ou (ae to do in #our $usinessH 9r# to
descri$e t(em as muc( as possi$le.
PLANNING A RESTAURANT
9(ere are man#' man# small $usinesses in an# countr#.
S%all 0u!n$$ can (ae as "eI as one IorLer (t(e oIner) or as man# as
"our IorLers.
/ small $usiness oIner is Ksel"-emplo#ed.K O"ten a I(ole "amil# IorLs
toget(er in a small $usiness.
9(ere are Gou* t<!n4 t(at #ou and Manuel Iill need to do I(en planning
to $ecome a restaurant oIner+
- -ecide I(at $*"!c$& cuto%$*& an# co%)$t!t!on t(e restaurant
mig(t (ae.
- -ecide I(at )$*onal ;ual!t!$ an# H!l l #ou Iill need.
- OnoI (oI to co%)$t$ Iell' and
- Learn a$out t(e l$4al *$;u!*$%$nt "or running t(e $usiness.
S$*"!c$& Cuto%$*& an# Co%)$t!t!on
/s a restaurant oIner #ou Iill $e di""erent "rom most ot(er $usiness
oIners. Pou Iill need to LnoI somet(ing a$out manu"acturing' retailing
and t(e serice trades. Most $usiness oIners onl# need to LnoI a$out one
o" t(ese areas. ManuGactu*!n4 Iill inole a processing &o$ liLe
)*$)a*!n4 t<$ Goo#. /"ter t(e "ood is prepared #ou Iill need to $ll !t to
(ou* cuto%$*' liLe t(e *$ta!l$*. 9(e "ood is sold and eaten in t(e
restaurant. So #ou Iill (ae to #$al I!t< t<$ )*o0l$% t(at occur in t(e
serice t*a#$.
S$*"!c$J / restaurant seres peopleQs eating needs and includes tIo
t#pes o" serices+ KluKu*(K and KGat Goo#K. 9(e luJur# restaurant includes
Ga%!l( and $nt$*ta!n%$nt t()$. 9(e "amil# restaurant liLe ManuelQs (as
good "ood and serice. 9(ese t(ings maLe #ou relaJ and "eel com"orta$le.
9(e entertainment t#pe (as singers' $ands' and Klie actsK. It usuall#
c(arges more "or meals too.
9(e "ast "ood serices sell !uicLl# prepared "ood and deals Iit( a lot
o" serices and customers. 9(ese serices attract to people I(o need !uicL
serice and tast# dis(es at a loI price.
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Cuto%$* . /ll t#pes o" people are liLel# customers. People Iant
di""erent t(ings "rom "ood. 9(eir taste and income are di""erent' so t(e# eat
in all t#pes o" restaurants. Bu!n$ Io*H$* usuall# eat in ca"eterias
I(ere t(e# IorL. S<o))$* and $usiness IorLers I(o are in a (urr# eat in
lunc( counters or K"ast "oodK places. T*a"$ll$* or )*oG$!onal )$o)l$
usuall# eat in KluJur#K restaurants I(ere t(e# can relaJ. 9(e t#pe o"
customer #ou sere Iill pro$a$l# depend on #our location. 9(e <(am$er
o" <ommerce can tell #ou t(e num$er o" people in #our area and t(e
num$er o" s(oppers in a certain area. ;ust looL it up in t(e #elloI pages o"
t(e telep(one $ooL.
Co%)$t!t!on. 9(ere is a lot o" competition in t(e restaurant
$usiness. <ompetition is one o" t(e most important t(ings to consider in
selecting t(e area "or #our restaurant. 9(is topic Iill $e discussed in detail
later. *isit ot(er restaurants to see I(at t(e# o""er. It Iill (elp #ou decide
I(at Kspecial sericeK #ou mig(t need to o""er to maLe #our $usiness a
success.
P$*onal 9ual!t!$ an# SH!llJ Most restaurant oIners "eel t(at #our
personal !ualities are t(e most important part o" t(e $usiness. / lot o"
oIners (ae succeeded Iit(out muc( $#ucat!on' $K)$*!$nc$' or
%ana4$%$nt H!ll . :ut it is to #our adantage to LnoI somet(ing a$out
t(e restaurant $usiness in order to succeed. Manuel LnoIs t(at restaurants
are a Kpeople $usiness.K Ne LnoIs t(at #ou must+
- reall# liLe "ood and people. Ne liLes preparing "ood and en&o#s
$eing around people. Ne is cou*t$ou' )l$aant' and Ga!* to
eer#one.
- $e sLilled in $u#ing' preparing' and sering "ood. Ne LnoIs
I(ere and (oI to $u# good "ood. Ne (as cooLed and sered
man# meals.
- (ae a (ead "or "igures . Ne LnoIs t(e cost o" "ood and (oI to
arrie at a "air selling price.
- $e I!ll!n4 to IorL (ard and long (ours. Ne (as IorLed tIo &o$s
man# times.
- (ae concern "or t(e !ualit# o" t(e "ood and (ealt( o" t(e
communit# #ou sere. Ne (as alIa#s )*o"!#$# t(e (ig(est
tan#a*# oG $*"!c$ to (is customers' no matter (oI simple t(e
menu.
Pou ma# liLe $eing Iit( people and IorLing Iit( t(em. 9(en #ou
Iill pro$a$l# (ae a good relations(ip Iit( #our customers and emplo#ees.
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ECERCISEE2
5nderline t(e correct ansIer+
/. / small $usiness oIner is+
- /n emplo#ee or Ksel"-emplo#ed.K
:. /s a restaurant oIner #ou Iill need to LnoI +
- Somet(ing a$out manu"acturing' retailing and t(e serice trades or
I(o #ou are
<. 9(ere are tIo t#pes o" serices+
- LuJur# and "ast "ood or LuJur# and entertainment t#pes.
-. Pou do need education' eJperience and management sLills to (ae
success in $usiness or #ou donSt need muc( education' eJperience' or
management sLills to $e success"ul in $usiness.
-oI to Co%)$t$ .$ll
Manuel decides t(at (is special serice Iill $e acting as Iaiter to all
o" (is customers. Ne Iill also proide a K"amil# "eeling' K treating
eer#one I(o enters (is restaurant liLe a K4u$t !n <! <o%$.K Ne (opes
t(is Iill (elp (im tan # out "rom (is competition. :eloI are some Ia#s
t(at #ou can (elp #our restaurant o"$*co%$ some o" t(e competition.
- 6eI serices. O""er neI serices ot(er restaurant oIners do not
)*o"!#$. Nere are some ideas+
- Special "ood ideas. M(# not open a K9urLe# NouseK I(ere all t(e
#!<$ include turLe#RturLe# and dressing (salsa)' turLe#
sandIic(es' ::T ($ar$e!ue) turLe# Iings (alitas de pao)' andR
"inall#RturLe# soup Iit( all t(ose l$Gt-o" $ *(so$ras). 5se t(e
same approac( t(e Kc<!cH$n c<a!n 3ca#$na5 Kuse. -onQt "orget
to include a K7o$$lerQs special.K(turLe# dis( o" t(e da# I(ic( is
usuall# a $etter deal)
- -elier# serice to near$# $usinesses onl#. 9oda# man#
$usinesses do no delier $ecause o" gas cost. M(# not o""er a
delier# serice "or lunc( time onl#H
- 9(e communit# neIs paper. 9(is paper is usuall# "ree. It Iould
(elp to Leep customers in"ormed o" communit# (appenings I(ile
t(e# eat.
- One "ree cup o" co""ee. Pou could o""er t(is as a $reaL"ast special.
- / separate area I(ere KLidsKcan eat. Nire sta"" &ust "or t(em.
Parents could l$!u*$l( eat and not (ae to Iorr# a$out KG$$#!n4
t(e H!#.K
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S)$c!al Bu!n$ I%a4$
<reate a $usiness image t(at people IonQt "orget. 7ie #our
restaurant and menu a K catc<(K name. Nire "riendl# emplo#ees I(o care
a$out people and donQt mind (ard IorL. Nae t(em remem$er t(e regular
customerQs names. Eer#one liLes to $e remem$ered. -onQt "orget a
special item "or t(e c(ildren.
L$4al R$;u!*$%$nt
<ontact #our local <(am$er o" <ommerce to learn t(e Lind o" taJes
#ou must pa#' t(e licences #ou must get in order to do $usiness' and t(e
regulations #ou Iill need to meet. Nere is a list o" a "eI o" t(e t(ings #ou
Iill need to o$tain+
- $usiness licenseU
- (ealt( department permitsU and
- Cire department permit.
Pou Iill also Iant to protect #our $usiness and customers $#
carr#ing di""erent t#pes o" !nu*anc$. 9alL to a $usiness insurance agent
to "ind out I(at t#pes o" insurance #ou Iill need.
Su%%a*(
It taLes a lot o" planning to 4$t a *$tau*ant oGG to a 4oo# ta*t.
(MaLe #our restaurant (ae a success"ul start.) 6oI #ou LnoI some o" t(e
t(ings t(at #ou must do as a restaurant oIner I(en planning to open #our
oIn restaurant.
In#!"!#ual Act!"!t!$
2. List t(e t(ree t(ings t(at maLe a restaurant oIner di""erent "rom
ot(er $usiness oIners.
1. 6ame t(e tIo t#pes o" serices t(at a restaurant proides. EJplain
(oI t(e# di""er.
4. 7ie at least tIo eJamples o" t(e t#pes o" customers a restaurant
oIner mig(t (ae and I(ere t(ese customers Iould eat.
@. -o #ou (ae t(e rig(t personal !ualities to $ecome a restaurant
oInerH Put a c(ecL neJt to t(e ones t(at #ou t(inL #ou (ae+
VVVV reall# liLe "ood and people
VVVV(ae some eJperience in $u#ing' preparing' and sering "ood
VVVVIilling to IorL (ard and long (ours
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VVVV concerned a$out t(e !ualit# o" "ood and t(e (ealt( o" #our
communit#
VVVVa K(ead "or "igures' Ken&o# IorLing Iit( num$ers
W. 9(inL o" a t#pe o" restaurant #ou Iould liLe to Ion. 6ame it. 9(en
t(inL o" a special serice #ou Iould o""er. EJplain I(# #ou t(inL
people Iould liLe it.
8. <all #our local <(am$er o" <ommerce. /sL I(at t(e legal
re!uirements are "or oIning a restaurant.
R$"!$I $K$*c!$
2. M(at is an eJample o" t(e meaning o" Xto -andle somet-ing.Q
a. to $u# uni"orms
$. to "iJ a pro$lem
c. to oIn a restaurant
d. to (ire a cooL
1. M(ic( is an eJample o" a complaintH
a. a customer liLing #our "ood and ordering more
$. a customer pa#ing t(e $ill Iit( cas(
c. "iring an emplo#ee "or coming late
d. "inding a "l# in t(e soup
4. M(ic( o" t(e "olloIing is an eJample o" a co-IorLer+
a. a customer
$. a $us$o#
c. a "riend
d. a trucL drier
@. M(en looLing "or IorLers' I(at is one o" t(e !ualities #ou Iill looL
"orH
a. t(at t(e# (ae sLills
$. t(at t(e# are $eauti"ul
c. t(at t(e# are strong
d. t(at t(e# lie close to t(e $usiness
W. Cill in t(e space Iit( t(e correct Iord. M(en customers are in a (urr#'
t(e# usuall# eat VVVVVVVVV
a. at ta$les
$. outside
c. at lunc( counters
d. in t(e toilet
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8. M(at is t(e meaning o" t(e Iord >illing. EJample+ Ybe >illing to
>or? -ard and long -ours.
a. to do t(e IorL t(at is re!uired Iit( a good attitude
$. to IorL part-time
c. to IorL s(i"t IorL
d. to do IorL t(at is re!uired Iit( a $ad attitude
=. Instead o" t(roIing t(e VVVVVVVVVVV in t(e ru$$is(' #ou can use t(em in
anot(er dis( t(e "olloIing da#.
a. c(icLen
$. delieries
c. le"t-oers
d. egeta$les
?. M(ic( Iord means to do somet-ing >-ile being rela9ed.
a. leisurel#
$. catc(#
c. stand out
d. oercome
B. In order to protect #our $usiness and customers' #ou Iill need di""erent
t#pes o" VVVVVVVV.
a. mone#
$. personal !ualities
c. permits
d. insurance
23. M(at ot(er Iord means get o<< to a good start.
a. to $e $ad at somet(ing at t(e $eginning
$. to $e success"ul in t(e $eginning
c. to maLe a pro"it tIo #ears a"ter starting
d. to close t(e restaurant due to no pro"it
ECERCICES MADE BY +SR STUDENTS +11+
E 1 BILL IN T-E BLANAS USING T-E .ORDS GIVEN IN T-E
BOC
11
M(ile' $us$o#' learn' taste' o""er' income'
plan' proide' oIn' deals Iit(' (ig(' amount'
sLills'
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2 VVVVVVVVVVVVVVVVVV IorLing as a IorLer' Manuel learned seeral
t(ings.
1 -ecide I(at personal !ualities and VVVVVVVVVVVVVV #ou Iill need.
4 Ne "ound a &o$ as a VVVVV in a small restaurant
@ Someone told (im t(at t(e $est Ia# to VVVVVVVV Iould $e to IorL in a
restaurant I(ere (e could talL to people.
W Ne t(inLs t(at (e could VVVVVVVVVV loIer prices and good t(ings to eat
Iit( t(e same VVVVVVVVV o" supplies.
8 Manuel (as decided to VVVVVVVVVVVVV to open (is oIn restaurant.
= Ne "eels t(at (e prices in t(ese restaurants are too VVVVVVVVVVVVVVVV.
? Manuel (as o"ten t(oug(t a$out oIing (is oIn restaurant $eing (is
VVVVVVVV $oss.
B 9(e "ast "ood serices sell !uicLl# prepared "ood and VVVVVVVV a lot o"
serices and customers
22 *isit ot(er restaurants to see I(at t(e# VVVVVVVVVVVV.
21 9(eir VVVVVVVVVVV and VVVVVVVVVVVVVV are di""erent' so t(e# eat in all
t#pes o" restaurants.
E + LOOA BOR T-E CORRECT PART OB EAC- SENTENCEJ
E 2 MAAE A SENTENCE .RITING T-E .ORDS IN T-E
CORREC ORDER
2 "amil#) liLe) 9(e) restaurant) (as) ManuelSs) and) good) serice) "ood
1 "ast) 9(e) "ood) sell) serices) !uicLl#) "ood) prepared) and) a) deal Iit()
and) lot) o") serices) and) customers
4 customer) are)o") /ll) people) t#pe) o") liLel#.
@ People) di""erent) Iant) "rom) "ood) t(ings)
W IorLers) :usiness) usuall#) in ) eat) ca"eterias) I(ere) IorL) t(e#
E @ BILL IN T-E GAPS .IT- T-E SUITABLE .ORDSJ Pou Iill "ind
"our Iords $ut onl# tIo are t(e rig(ts one.
2 VVVVVVVV Manuel (ad a pro$lem Iit( t(e language' (e (ad a
VVVVVVVVVVVVV "or eer#one and "eelings "or peopleSs needs.
6ello>$ t-oug-$ esmail$ smile
A Ne t(inLs t(at (e could VVVVVVVVVVVVVV loIer prices and good t(ings to
eat Iit( t(e same VVVVVVVVVVVV o" supplies.
1+
-S(oppers and $usiness IorLers I(o are in a (urr#
- 9(e t#pe o" customers #ou sere
- 9(is topic Iill $e discussed
- / lot o" oIners (ae succeeded Iit(out muc(
- *isit ot(er restaurants
Iill pro$a$l# depend on #our location.
eat in lunc( counters or "ast "ood places
to see I(at t(e# o""er
in detail later
Education' eJperience or management sLills
ENTREPRENEURS
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Sell ' "eI' proide' amount
4 / small $usiness oIner is VVVVVVVVVVVVV
sel<-employee$ sel<-employed$ sel<-emploier
@ /ll t#pes o" people are liLel#VVVVVVVVVVVVVVVV
>ine$ customers$ coustomers
W :eloI are some Ia#s t(at #ou can (elp #our restaurant VVVVVVVVVVVVV
some o" t(e competition
o!ercame$ o!ercome$ comeo!er
E F BILL IN T-E GAPS .IT- ONE SUITABLE .ORD BROM T-E
BOC:
2 O""er neI serices ot(er restaurant VVVVVVVVVV do not proide
1 5se t(e same VVVVVVVVVVVVVVV t(e c(icLen c(ains
4 7ie #our restaurant and menu a VVVVVVVVVVVVVVVV name
@ Pou Iill also Iant to protect #our $usiness and customers $# carr#ing
di""erent t#pes o" VVVVVVVVVVVVVVVV
W -ecide I(at serices' VVVVVVVVVVVVVVVVVVVVV and competition t(e
restaurant ma# (ae
8 Manu"acturing Iill inole a processing &o$ liLe preparing t(e
VVVVVVVVVVVV
= 9(e "ast "ood serices sell !uicLl# prepared "ood and VVVVVVVVVVVVVV
Iit( a lot o" serice
? Learn a$out t(e VVVVVVVVVVVVV re!uirements "or running t(e $usiness
B OnoI (oI to VVVVVVVVVVVVVVV Iell.
23 Ne Ias VVVVVVVVVVVVVVV order and prepared "ood
EL MAAE AS MANY SENTENCES AS POSIIBLE USING
T-E BOLLO.ING .ORDS: 3H!ll !n t<$ <o)!tal!t( $cto*5
patient
(elp"ul
/ good partner
Cast
6ice' pleasant' Lind' courteous' polite' attentie
responsi$le' caring'
12
/$le to' oIners' compete' approac(' catc(#' insurances' customers'
Legal' "ood' deals'
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-isciplined
<(eer"ul
E""icient (e""ectie)
I69ERES9E-
Per"orm (is)(er &o$ success"ull#
liLe satis"#ing customerSs need
/:LE 9O M/OE <O6*ERS/9IO6
UNIT +
C-OOSING A LOCATION
Goal+ 9o (elp #ou c(oose a location "or #our restaurant
O0?$ct!"$ 1+ List t(ree t(ings to t(inL a$out in deciding I(ere to
locate #our restaurant
O0?$ct!"$ ++ PicL t(e $est location "or a restaurant "rom t(ree
c(oices and eJplain #our c(oice
IMPORTANT VERBS BEBORE STARTING T-E UNIT+
<all (reg)
OnoI)LneI)LnoIn
7ie )gae)gien
:eliee (reg)
Nate (reg)
Spend)spent)spent
Sound (reg)
1@
ENTREPRENEURS
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MANUEL DECIDES .-ERE TO LOCATE
Manuel liLed t(e area (e lied in. Ne Iould s(op at a marLet tIo
0locH aIa# "rom (is (ome. Ne Iould o"ten t(inL' I" I eer decided to
open a restaurant' I Iould liLe it to $e in one o" t(ese tIo $locLs. One da#
a "riend called (im. 9(is "riend Ias also a Iaiter I(o LneI o" ManuelSs
interest in oIning a restaurant. Ne called to gie Manuel an address (e
t(oug(t mig(t $e a good location.
Manuel Ient to t(e address and t(oug(t it Ias a %!*acl$. 9(e
location Ias tIo $locLs aIa# "rom (ome' near rig(t and t(e $;u!)%$nt
Ias alread# t(ere. It Ias eer#t(ing (e (ad (oped "or.
Manuel talLed to t(e oIner and "ound t(at (e Ianted to sell (is
$usiness. Manuel could taH$ o"$* t(e oInerSs $ills' I(ic( Iere no more
t(an Z4.333. Nis rent Iould onl# $e Z433 a mont(.
Manuel could not $eliee I(at Ias (appening. Ne LneI t(at t(e
location Ias <ot. It Ias &ust' t(e rig(t place "or a success"ul restaurant'
$ecause t(ere Iere onl# a "eI restaurants in t(e area. 9(ere Ias also a clu$
neJt door t(at Ias 0oo%!n4. 9(ere Ias alIa#s a line in "ront o" t(e
place. M(at (ad $een t(e pro$lemH M(# did t(e oIner Iant to sellH
Manuel decided to $u# t(e restaurant. 9(e deal Ias too good to pass
up. 9(e oIner t(en told (im' 6oI #ou can (ae it and (ate it. Manuel
LneI I(at t(e oInerSs pro$lem Ias immediatel# [ (e reall# did not liLe
people\
1F
ENTREPRENEURS
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C-OOSING A LOCATION
Once #ou (ae decided to open #our oIn restaurant' (oI Iill #ou
c(oose #our locationH -o #ou (ae a certain t#pe o" restaurant in mind to
G!t a special locationH Or Iill #ou tr# to "it t(e restaurant to an# locationH
T<!n4 to T<!nH A0out !n D$c!#!n4 .<$*$ to C<oo$ a Locat!on
Pou s(ould t(inL a$out t(e "olloIing t(ree t(ings I(en #ou are maLing
#our c(oice+
<ompetition- t(e num$er o" ot(er restaurants in t(e areaU
Possi$le income- (oI muc( mone# can $e madeU and
9ransportation- I(et(er customers Iill $e a$le to get to t(e
restaurant easil#.
Co%)$t!t!on
<ompetition is one o" t(e most important t(ings to Iatc( I(en #ou
c(oose #our location. /n# location ma# $e a $ad one i" t(ere are a lot o"
good restaurants alread# t(ere. Cind out #our co%)$t!to* PI$aHn$$.
7o to di""erent restaurants. See I(at Lind o" menus' special serices'
prices' and $usiness (ours t(e# (ae $e"ore #ou maLe a decision a$out t(e
area.
Po!0l$ Inco%$
NoI muc( mone# Iill #ou maLe i" #ou decide to c(oose a location
in t(is area or t(at areaH PouSll need to c(ecL t(e amount o" mone# people
pa# "or rental and (ome costs "or eac( area o" interest. Rental and (ome
costs are usuall# 13] o" a "amil#Ss income. I" a "amil# pa#s Z433 per
mont(' it is pro$a$l# maLing a$out Z2?'333 a #ear.
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9(e amount o" income spent on "ood in restaurants aries "or
di""erent incomes. :ut t(e aerage is a$out W]. 9(e "amil# t(at maLes
Z2?'333 a #ear Iould pro$a$l# spend ZB33 a #ear in restaurants.
I" a neig($or(ood (as 2' W33 "amilies maLing Z2'W33 a mont(' a restaurant
could maLe a$out Z233'333 a #ear. It sounds "antastic' $ut t(ere ma# $e
ot(er restaurants in t(e area. 9(en #ouSll pro$a$l# (ae to s(are sales Iit(
t(em. O" course' t(is Iill depend on (oI creatie #ou are in maLing #our
restaurant a success.
<all or isit t(e <(am$er o" <ommerce and a real estate o""ice "or
eac( o" #our areas interest. 9(ese organiAations can gie #ou in"ormation
a$out t(e income o" eac( communit# in t(eir area.
T*an)o*tat!on
/ restaurant s(ould $e eas# to get to in order to $e success"ul. 9o
determine t(is' "ind out+
- 9(e num$er o" people I(o pass $# on "oot or in carsU
-t(e (ours croIds are (eaiestU
-M(ere people are going -- (ome' IorL' s(oppingU
-t(e t#pes o" $usinesses near$#U
-plans "or groIt( in t(e areaU and
-pu$lic parLing spaces
9(is in"ormation can $e generated $# isiting #our areas o" interest.
9alL to eer#one--to*$ oIn$*' oGG!c$ $%)lo($$' <o))$*' and t(e
person neJt to #ou at a competitorSs restaurant. Pou can also contact t(e
cit# planning department. 9alL Iit( someone t(ere a$out plans "or groIt(
in t(e area and t(e amount o" pu$lic parLing.
C<oo!n4 a Locat!on
In c(oosing t(e actual site "or #our restaurant' t(ere is one t(ing #ou
Iill (ae to do "irst. Cind out i" t(e customers Iill $e a$le to get to #ou. I"
t(e# come $# car' parLing space is a$solutel# necessar#. :e"ore #ou decide
on t(e location' KclocH t<$ t*aGG!c.K <ount t(e num$er o" people and cars
t(at pass t(e )ot. :e sure to coer t(e (ours planned "or #our $usiness.
-onSt "orget a$out IeeLends and t(e e""ect o" Ieat(er conditions' good
and $ad.
In maLing #our decision' it is also necessar# to decide on t(e siAe o"
t(e $usiness #ou Iill run and t(e rent #ou Iill pa#. 9(e rent s(ould $e
1M
ENTREPRENEURS
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$ased on t(e amount o" $usiness (mone#) #ou eJpect to $ring in. Pour rent
s(ould aerage a$out "ie percent o" t(is amount.
I" #ou pa# Z433 "or rent a mont(' liLe Manuel' #ou s(ould eJpect to
taLe in a$out Z8.333 a mont( in sales. Pour $at!n4 ca)ac!t(' $K)$ct$#
tu*no"$*' and t#pe o" customer ma# not indicate t(is sales olume
(Z8'333). 9(en c(oose anot(er location' or c(ange t(e plans o" #our
$usiness.
9(e location ma# meet #our re!uirements. :ut' $e"ore maLing a
"inal decision' maLe a map o" t(e area $# "olloIing t(e steps $eloI+
--raI a line around t(e location to include ot(er $usinesses.
-Spot Le# $usinesses in t(e area.
-MaLe a special marL around eating places so #ou can tell t(e siAe' t#pe'
and location o" #our competition.
P ic Ling a location ma# $e t(e single most important decision #ou
Iill maLe in oIning #our oIn restaurant. So #ou s(ould plan to put a lot
o" time into t(e c(oice t(at #ou (ae to maLe. Pou ma# $e as lucL# as
Manuel and "ind &ust I(at #ou Iant.
Su%%a*(
Once #ou (ae decided to open #our restaurant' #ou must Kc(ecL outK
t(e competition' possi$le income' and transportation "or t(e area in I(ic(
#ou plan to set up #our $usiness. Pou Iill also need to decide on t(e siAe
o" #our $usiness and t(e rent #ou s(ould pa#. Pour time and planning Iill
determine t(e success o" #our $usiness.
2. 6ame at least t(ree t(ings #ou s(ould "ind out a$out #our competition
$e"ore #ou c(oose a location.
1. <all t(e <(am$er o" <ommerce or a local real estate o""ice. Cind out
t(e income o" t(e communit# I(ere #ou lie.
4. MaLe a list o" t(e restaurants in #our area and list t(eir specialties. (5se
t(e #elloI pages).
@. / communit# (as 1333 "amilies Iit( an aerage mont(l# income o"
1N
ENTREPRENEURS
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5
Z2W33. Pou plan to open t(e onl# restaurant in t(e area. NoI muc( mone#
could #ou eJpect to maLe a #earH
W. <all t(e <(am$er o" <ommerce or a real estate o""ice in t(e area I(ere
#ou lie. Cind out t(e num$er o" people in t(e communit# and t(eir
aerage income. Cigure out t(e num$er o" people in t(e communit# and
t(eir aerage income. Cigure out (oI muc( #ou could maLe a #ear i" #ou
Iere t(e onl# restaurant in t(e area.

8. List at least t(ree Ia#s to tell i" a location is eas# to get to.
=. I" #ou paid ZW33 "or #our rent' (oI muc( s(ould #ou eJpect to maLe in
sales a mont( i" t(e rent is W] o" #our incomeH
R$"!$I EK$*c!$: Un!t +
2. M(at is an eJample o" t(e meaning o" to be success<ulH
a. I made t(irt# piAAas "or m# customers.
$. M# restaurant earned Z4333 on t(e "irst da#.
c. I sold tIo glasses o" Iine.
d. I lost mone# on m# "irst da#.
1. <(oose t(e correct Iord+
Pou Iill also need to decide on t(e siAe o" #our $usiness and t(e VVVVV #ou
s(ould pa#. (;IN)+ 9(is Iord means t(e amount #ou pa# eac( mont( to
use t(e $uilding.)
a. mone#
$. salar#
c. rent
d. income
4. M(at is t(e meaning o" s-oppersH (;IN)+ 9alL to eer#oneRstore
oIners' o""ice emplo#ees' s(oppers' t(e person neJt to #ou at a
competitorQs restaurant.)
a. people I(o eat at ca"es
$. people I(o IorL in o""ices
c. people I(o drie $uses
d. people I(o go to stores and $u# t(ings
@. 9(e amount o" income spent on "ood in restaurants aries "or di""erent
VVVVVV. (NI69+ 9(is Iord means t(e amount o" mone# a person earns
"rom a &o$.)
1O
ENTREPRENEURS
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a. creatie
$. income
c. oIners(ip
d. location
W. M(at is t(e meaning o" seating capacityH
a. amount o" people t(at can $e on t(e metro
$. amount o" people t(at can $e in a car
c. amount o" people t(at can sit in a place
d. amount o" people t(at can $e in a (ouse
8. 9(ere ma# $e ot(er restaurants in t(e area. 9(en #ouQll pro$a$l# (ae to
VVVV sales Iit( t(em.
a. s(are
$. multipl#
c. add
d. maLe

$' c' d' $' c' a
REVIE. ECERCISES
E 1-.<at $ta0l!<%$nt a*$ t<$*$ a*oun# Manu$lQ locat!on=
E +-.<at )*o0l$% #!# t<$ ol# oIn$* <a"$=
E 2-.<at #!# Manu$l 0u( an# <oI %uc< I!ll <$ )a( $ac< %ont<=
E @-TRUE OR BALSE:
2- Manuel Ient to t(e address and t(oug(t it Ias a miracle.
1- 9(ereQs interest in oIning a restaurant.
4- One (as an interest in oIning a restaurant.
@- Manuel could taLe oer t(e oInerQs :ills' I(ic( Iere no
more t(an ?333^.
W- M(ic( Iere no more t(an 4333^.
8- I Iould liLe it to $e in one o" t(ese "ie $locLs.
=- I Iould liLe it to $e in one o" t(ese tIo $locLs.
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ENTREPRENEURS
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?- 9(ere Ias also a clu$ neJt door t(at Ias $ooming.
B- 9(e oIner said+ noI #ou can (ae it and (ate it.
23-Ne reall# did liLe people.
22-Manuel LneI t(at t(e location Ias (ot.
F B!ll !n t<$ 0lanH u!n4 t<$ Io*# 4!"$n !n t<$ 0oK:
2. Cind out #our VVVVVV IeaLnesses
2. Pou_ll need to VVVVVV t(e VVVVVV o" mone# people pa# "or rental
and (omeVVVVVVV "or eac( area o" interest.
4. 9(e amount o" income spent o" "ood in restaurants aries "or
di""erent incomesU $ut t(e VVVVVV is a$out W]
@. /n# location ma# $e a $ad one i" t(ere are VVVVVVV good
restaurants alread# t(ere.
W. 9(ree important items to consider I(en #ou start a $usiness are
VVVVV'income andVVVVVVV.
L B!ll !n t<$ 0lanH I!t< t<$ GolloI!n4 Io*#: -ould$ success<ul$ <oot
cars$ cro>ds$ -ea!iest$ >or?$ nearby$ gro>t-$ spaces
2. / restaurantYYYYYYYY $e eas# to get to in order to $e
success"ul.
1. 9(e num$er o" people I(o pass $# onYYYYYY.or in
YYYYYYY.
4. 9(e times I(en YYYYY..are YYYYYY.
@. M(ere people are going+ (ome' YYYYYYY.' s(opping
W. 9(e t#pes o" $usinesses YY.
8. Plans "or YYY.. In t(e area
=. Pu$lic parLingYYYYY
+1
Check, costs, competitors, competition, amount, transportation, average, a lot of.
ENTREPRENEURS
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UNIT 2
GETTING MONEY TO START
Goal+ 9o (elp #ou plan (oI to get mone# to start #our restaurant.
O0?$ct!"$ 1+ Mrite a $usiness description "or #our restaurant.
O0?$ct!"$ ++ Cill o u t a "orm s(oIing (oI muc( mone# #ou need to $orroI
to start #our restaurant.
VERBOS ELEMENTALES
Near)Neard)Neard
/sL (reg)
:egin)$egan)$egun
Pa# (reg)
:u#)$oug(t)$oug(t
++
ENTREPRENEURS
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MANUEL GETS MONEY TO OPEN -IS RESTAURANT
9(e neJt step "or Manuel Ias to "igure out (oI muc( mone# (e
Iould need to start (is restaurant. Ne also needed to LnoI I(ere (e Iould
get t(e mone#.
Manuel made a list o" I(at (e Iould need. 9(e total came to a$out
Z2@'333. Manuel "igured t(at (e Iould onl# open "or dinner at "irst. Nis
(ours Iould $e "rom 8+33 to 23+33 9uesda#s t(roug( Sunda#s. Ne Iould
onl# need sta"" "or t(ese (ours. 9(e salaries Iould amount to Z4'333 "or
t(e "irst t(ree mont(s. Manuel Iould also need an eJtra Z23'333 "or an#
pro$lems t(at mig(t come up.
Manuel (ad saed ZW'333 I(ile IorLing as a Iaiter. Ne Iould use
t(is mone# to inest in (is oIn $usiness. Ne Iould also need to $orroI
a$out Z11'333.
Manuel decided to appl# "or a $usiness loan "rom t(e local $anL. Ne
(ad (eard "rom ot(er et(nic restaurant oIners a$out a special assistance
program aaila$le to minorit# $usiness Ionders t(roug( t(e Small
:usiness /dministration (S:/). 9(is is a "ederal agenc# t(at maLes loans
t(roug( commercial $anLs. Manuel decided to asL a$out t(is program
I(en (e applied "or (is loan.
G$tt!n4 Mon$( to Sta*t
6oI t(at #ou (ae located a place "or #our restaurant' #ouSll need
some mone# to start it. 9(at is' unless #ou are er# Iealt(# and donSt need
to $orroI mone# "rom an#one. Cor t(ose o" #ou I(o "it t(is case' #ou ma#
sLip t(is section. :ut "or t(e Kstruggling' up and coming restaurant oIners
o" tomorroI' K read on.
LetSs sa# #ou (ae tried to $orroI "rom "riends and relaties' $ut
t(e# &ust arenSt a$le to (elp rig(t noI. 9o get t(e mone# to start #our
$usiness' #ouSll need to go to a lender--a $anL or goernment agenc#. Pou
Iill need to proide a lot o" in"ormation to proe t(at #ou are a good
$usiness risL. Lenders Iill Iant+
- Personal $acLground in"ormation (a resume)U
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ENTREPRENEURS
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- / description o" #our $usinessU and
- / statement o" "inancial need.
P$*onal BacH4*oun# InGo*%at!on 3a R$u%$5
/ resume is t(e "irst t(ing #ou s(ould prepare I(en re!uesting a
loan. 9(e resume tells t(e lender I(o #ou are' I(at #ou are doing noI'
and I(at #ouSe done in t(e past. 9(e lender needs to LnoI a$out #ou to
get a $etter idea o" #our possi$le $usiness success.
Bu!n$ D$c*!)t!on
Eer# neI $usiness $egins Iit( an idea. Pour neJt step in getting
#our loan' is to put #our idea into Iriting $# preparing a Iritten description
o" #our $usiness. Pour $usiness description s(ould include t(e "olloIing+
- Oind o" $usiness and its nameU
- Serices #ou Iill proideU
- Location o" $usinessU
- Pour competitors (ot(er restaurants in t(e area)U
-I(o #our customers Iill $eU
- Pour suppliers and (oI #ou Iill pa# t(emU and
- 6um$er o" emplo#ees #ou Iill need to (ire and #our strateg# "or success.
Manuel completed t(e "olloIing $usiness description "or t(e Z11'333
credit needed to start (is $usiness+
KI plan to open a restaurant. Its name Iill $e La Masia (El <aser%n).
It Iill specialiAe in Spanis( "ood. I plan to locate t(e restaurant at B?32
Santa Monica :ld. /t t(is address t(ere is a restaurant t(at is alread#
e!uipped and "urnis(ed. M# rent Iill $e ZW33 a mont(.

9(e restaurant is large enoug( to (ouse t(e inentor#. It Iill seat
+@
ENTREPRENEURS
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a$out @3 customers. I plan to do some remodeling. I (ae estimated t(is
cost to $e a$out ZW'333.
9(ere are onl# "our restaurants in t(e area t(at mig(t $e o" some
competition. :ut t(e# do not specialiAe in Spanis( "ood. In talLing Iit(
people and $usiness oIners in t(e area' I (ae "ound a real need "or a
specialiAed restaurant. I plan to use t(e local marLets and a near$# "ood
supplier.
I Iill (ae t(ree people IorLing in t(e restaurant. 9(e# are a cooL' a
dis(Ias(er)$usperson' and a Iaiter or a Iaitress. I Iill (elp prepare t(e
"ood $e"ore t(e restaurant opens. ISll also act as one o" t(e Iaiters. I plan
to open t(e restaurant $# ;ul# 2' i" I can get t(is loan "rom t(e $anL.K
Stat$%$nt oG B!nanc!al N$$#
-etailed in"ormation a$out starting e Jpen s es and t(e amount o"
mone# #ou (ae on (and must also $e gien to t(e lender.
Starting eJpenses. 9(e starting eJpenses Iill tell t(e lender t(e eJact
amount o" mone# #ou Iill need to open #our restaurant. LetSs looL at I(at
ManuelSs starting eJpenses list looLed liLe+
- Salaries Z 4'333.33
-e!uipment and "urniture 4'333.33
-rent (deposit and "irst 4 mont(s) 2'B33.33
-utilities and p(one (deposits and

Cirst 4 mont(s 2'433.33
-$usiness licenses' insurance'

and accounting adice 4W3.33
-repairs)remolding W'333.33
-adertising and promotion =33.33
-"ood inentor# (at opening) 2'W33.33
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ENTREPRENEURS
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-mone# "or emergencies 23'333.33
9otal 18'=W3.33
Manuel Iill pa# out a lot "or remodeling' rent and utilities'
e!uipment and "urniture' and "ood inentor#. Manuel Iill $u# an eJisting
restaurant so (e Iill not need to spend as muc( on "urniture or e!uipment
as t(e oIner o" a neI restaurant Iould. 9o "ind I(at (e needs' (e Iill
contact a restaurant suppl# (ouse. 9(ese "irms can (elp #ou c(oose and
een "inance e!uipment. Pou ma# lease or $u#' depending on #our needs.
RestaurantsS starting eJpenses ar#' depending on t(e siAe and t#pe
o" "ood o""ered. 5suall# pro"its Iill $e sloI in t(e $eginning. It is $est to
$orroI enoug( mone# so t(at #ou Iill (ae an eJcess on (and. 9(is Iill
(elp to carr# #ou t(roug( t(e "irst siJ mont(s o" $usiness.
Sample statement
/ sample statement o" "inancial need is s(oIn $eloI.
S9/9EME69 OC CI6/6<I/L 6EE-
Starting EJpenses
salaries ZVVVVVVVVV
$uilding and propert# VVVVVVVVV
repairs and renoations VVVVVVVVV
e!uipment and "urniture VVVVVVVVV
inentor# or supplies VVVVVVVVV
adertising VVVVVVVVV
ot(er VVVVVVVVV
9O9/L Z VVVVVVVV
Mone# on Nand
<as( on (and ZVVVVVVVV
7i"ts or Personal Loans VVVVVVVV
Inestment $# ot(ers VVVVVV
9O9/L ZVVVVVVV
9O9/L S9/R9I67 E`PE6SES+VVVVVVVV
9O9/L MO6EP O6 N/6-+ VVVVVVVV
9O9/L LO/6 MO6EP 6EE-E-+ VVVVVVVV
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ENTREPRENEURS
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9(is "orm ma# $e di""erent "rom t(e one t(at #ou Iill use. :ut it Iill gie
#ou an idea o" I(at to coer I(en preparing a statement o" "inancial need.
Su%%a*(
M(en appl#ing "or a loan' #ou Iill need to proide a description o" #our
personal $acLground (resume)' a $usiness description' and a statement o"
"inancial need. Pour care"ul planning Iill $e t(e Le# to outcome o" #our
loan re!uest.
L$a*n!n4 Act!"!t!$
2. Manuel did not include part o" a section in (is $usiness description.
M(at Ias itH
1. Cill out t(e "olloIing statement o" "inancial need "or Manuel.
4.M(ic( o" Manuelas starting eJpenses Iould need to $e listed under
bOt(er.bH
Un!t 2 Mult!)l$ C<o!c$ 9u$t!on:
2. M(ic( Iord means getting mone# "rom anot(er source ($anL' "riend'
etc.) Iit( t(e intent to repa# itH
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ENTREPRENEURS
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a. to asL
$. to $orroI
c. to $e Iilling
d. to pa# out
1. M(ic( one does 6O9 $elong to t(e sta"" o" a restaurantH
a. $us$o#
$. Iaiter
c. customer
d. c(e"
4. M(ic( is a s#non#mous o" salar#H
@. Manuel decided to VVVVVV "or a $usiness loan.
a. pa# out
$. spend
c. appl#
d. start
W. M(ere can #ou get a loanH
a. police station
$. supermarLet
c. s(opping center
d. $anL
8. M(at is a Iord t(at means to c(oose emplo#eesH
a. (ire
$. "ire
c. $uild
d. pa#
=. M(ic( Iord means t(e same as XrentQH
a. pa# out
$. lease
c. inentor#
d. repair
?. / statement is VVVVV o" eJpenses a $usiness (as.
a. e!uipment
$. an adertisement
c. an application
d. a list
B. Pro"it is+
a. earning eJtra mone#
$. earning enoug( mone# to pa# t(e $ills
c. earning no mone#
d. going in de$t
23. Manuel Iill VVVVVVVV a lot "or remodeling' rent and utilities'
e!uipment and "urniture' and "ood inentor#.
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ENTREPRENEURS
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a. pa# out
$. pa# in
c. asL "or
d. appl#
REVIE. ECERCISES:
1E BILL IN T-E BLANAS USING T-E BOLLO.ING .ORDS:
loan$ to start$ sa!ed$ sta<<$ apply <or$ in!est$ borro>.
- 9(e $anL manager asLed me (oI muc( mone# Iould I need
VVVVVVVVVVVVVVV m# restaurant.
- Manuel t(oug(t (e Iould need a VVVVVVVVVVV o" t(ree IorLers to start
Iit(.
- Manuel (ad VVVVVVVVVVV Z 2?.333 I(ile (e Ias IorLing as Nead
Maiter. NoIeer (e Iould use t(is mone# to RRRRRRRRRRR in $u#ing t(e
"urniture and t(e mac(iner#.
- Ne needs to VVVVVVVVVVVV some mone# "or t(e supplies. 9(e
VVVVVVVVVVVVVV IonSt $e too muc(' onl# a "eI (undred dollars and t(atas
all. Manuel Iill VVVVVVVVVVVV it in tIo da#s.
+E PUT T-E .ORDS BROM T-ESE SENTENCES IN T-E RIG-T
ORDER
- an) Eer#) idea) neI) $usiness) $egins) Iit()
- specialiAe) 9(e) Iill )restaurant) "ood) in) Spanis(.
- Mill) It )@3 )seat)customers) a$out.
- 9(e) Iill) "inance) (elp) #ou)e!uipment) compan#)
2E I%a4!n$ (ou a*$ 4o!n4 to ta*t a *$tau*antJ You I!ll n$$# o%$on$
to $*"$ an# to cooHJ .*!t$ #oIn t<$ na%$ oG t<o$ ?o0J
@E BILL IN T-E GAPS USING ONE OB T-E T.O ITALIC .ORDS
GIVEN:
- Pou donat Iant to $u# a location $ut pa#ing mont(l# an amount o" mone#.
In t(is case Ie need toVVVVVVVV a location + loanBrent
- I must (ae an VVVVVVVVVV t(at can coer all t(e risLs o" m# $usiness+
insuranceB money
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ENTREPRENEURS
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- /n VVVVVVVVVVVVV is er# important i" Ie Iant to promote our $usiness
in t(e area+ insuranceB ad!ertisement.
Itas er# di""icult to maLe VVVVVVVVV during t(e "irst t(ree mont(s+
pro<itsBe9penses
FE ANS.ER T-ESE 9UESTIONS .IT- YOUR O.N OPINION
c I" #ou needed mone# to start #our $usiness' I(ere Iould #ou go to asL
"or a loanH
I" I needed mone# to start m# $usiness' I Iould go to
VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV to asL
"or a loan.
L E IMAGINE YOU ARE GOING TO START YOUR O.N
BUSINESS& .RITE DO.N SOME ECAMPLES OB ECPENSES
YOU MAY -AVE
I" I Iere going to start m# oIn $usiness' I Iould (ae to spend mone#
onY
M E YOU -AVE BEEN .ORAING AS A .AITER AND -AVE
SAVED 2&111S& .-ERE .OULD YOU INVEST YOUR MONEY=
NE BILL IN T-E BLANAS USING T-ESE MISSING .ORDS: start$
borro>$ ban?$ lend$
c I (ae saed some mone# so I need to go to a VVVVVVVVVV $ecause I can
get some pro"its.
c ISm going to $# a car "or m# $usiness $ut ISll need to VVVVVVVVV some
mone#.
c I Iould liLe to (ae m# oIn restaurant' I t(inL I Iill VVVVVVVVVV m#
oIn $usiness.
c I Ient to t(e $anL to asL "or a loan. 9(e# are going to VVVVVVVV me
21.333^
O E TRANSLATE INTO SPANIS-+
- I" a person needs to go to t(e $anL to asL "or mone#' t(is means (e Iill
$orroI mone# "rom t(e $anL.
LetSs sa# #ou (ae tried to $orroI "rom "riends and relaties' $ut t(e# &ust
arenSt a$le to (elp rig(t noI. 9o get t(e mone# to start #our $usiness' #ouSll
need to go to a lender-a $anL or goernment agenc#. Pou Iill need to
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ENTREPRENEURS
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proie a lot o" in"ormation to proe t(at #ou are a good $usiness risL.
Lenders Iill Iant+
11 E B!ll out t<$ tat$%$nt oG G!nanc!al n$$# Go* Ca*lo C'lo%$* I<o !
a0out to o)$n <! oIn *$tau*antJ T<$$ a*$ t<$ $K)$n$:
Cood 133^
-rinLs W33^
Curniture and e!uipment+ 2W.333^
/dertising and promotion 1W3^
Electricit# license and p(one 233^
Insurance 433^
Leasing 133^
Salar# BW3^
Mone# on cas( B.333^
Personal loan 2?.333^
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ENTREPRENEURS
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UNIT @
BEING IN C-ARGE
Goal: 9o (elp #ou manage t(e people Iit( I(om
#ou IorL.
O0?$ct!"$ 1+ 7ien t(e general tasLs o" a restaurant oIner and seeral
emplo#ees' decide (oI to diide t(e IorL.
O0?$ct!"$ ++ Select "rom a list o" restaurant applicants t(ose accepta$le
"or #our restaurant.
O0?$ct!"$ 2+ List t(ree Ia#s empl o #ee training can (elp #our $usiness.
VIMPORTANT VERBS BEBORE READING T-E UNIT:
Lie (reg)
9(inL )t(oug(t)t(oug(t
LooL "or (reg)
-ecide (reg)
<all (reg)
OnoI )LneI)LnoIn
Mig(t
9alL (reg)
Cind)"ound)"ound
Mant (reg)
:u# )$oug(t)$oug(t
Nate (reg)
<(oose (reg)
Cit )"it)"it
9r# (reg)
:e a$le to )Ias' Iere)$een
Matc( (reg)
6eed (reg)
<ost )cost)cost
Sound (reg)
<oer (reg)
Pa# )paid)paid
Meet) met)met
Include (reg)
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ENTREPRENEURS
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MANUEL -IRES -IS STABB
:eing a Iaiter' Manuel LneI (oI man# emplo#ees (e needed to
sere t(e @3 people' I(ic( (is restaurant Iould seat. Ne needed a cooL to
(elp (im prepare and $u# t(e "ood and oersee t(e Litc(en. Ne needed a
dis(Ias(er to Leep t(e dis(es Ias(ed and t(e Litc(en area clean. Ne
needed a $us$o# or $usgirl to clean t(e ta$les. Ne also needed "rom one to
tIo Iaiters or Iaitresses to sere (is customers and assist Iit( ot(er
duties.
Manuel Iould (ae to (ire sta"". 9(e "irst t(ing t(at I Iill looL "or
in emplo#ees is a good personalit#R(oI t(e# (andle t(emselesR$ecause
t(e# Iill $e an eJtension o" m# c(aracter. Eer#t(ing I Iill (ae put into
m# $usiness Iill depend on m# sta""' especiall# t(e Iaiters and Iaitresses.
9(e# are t(e most important part o" a restaurant. Man# people t(inL t(at
t(e "ood is most important. It is' $ut t(e Iaiters and Iaitresses can do
magic.
Manuel deeloped an application "orm and a list o" interieI
!uestions. Nis eJperience in t(e restaurant $usiness Ias o" great (elp.
Mit(in tIo IeeLs' Manuel (ad (ired (is sta"".
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ENTREPRENEURS
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BEING IN C-ARGE
OIning and operating a restaurant $usiness inoles man# di""erent
tasLs. 9(e most important is (iring and $eing in c(arge o" #our sta"".
In t(is unit #ou Iill learn a$out+
- t(e general tasLs inoled in running a small restaurant and t(e
sta"" #ou mig(t needU
- sources "or "inding #our sta""U and
- selecting t(e sta""
TaH
In t(e restaurant $usiness' #ou Iill deal Iit( a lot o" di""erent tasLs.
In t(e course o" one da# #ou ma#+
- prepare and sere t(e "oodU
- arrange "or "ood delieriesU (organiAar las entregas)pedidos)
- place neI ordersU ((acer los pedidos)
- call "or repair peopleU (repairman)
- (ire and train neI emplo#eesU
- c(ecL cas( receiptsU and (compro$ar los ticLets)
- oersee t(e Litc(en.
Mill #ou $e a$le to (andle all t(ese tasLs on #our oInH :eing a
restaurant oIner re!uires constant superision o" t(e $usiness. LiLe
Manuel' #ou Iill need (elp in (andling some o" t(ese tasLs.
9(e siAe o" #our sta"" Iill depend on seeral t(ings. 9(ese include
t(e t#pe o" serice #ou o""er' #our menu' e!uipment' num$er o" meals
sered' and t(e num$er o" customers sered eac( meal. Some restaurants
(ae a$out one emplo#ee to eer# 13 or 1W customers. Manuel "eels t(at a
Iaiter or Iaitress can onl# (andle eig(t ta$les properl#. Ne sa#s'
P(#sicall#' t(e# canQt do an# more.
Cor a small restaurant liLe ManuelQs' letQs suppose #ou Iill need onl#
"ie emplo#ees. 9(ese include a cooL' dis(Ias(er' $us$o# or $usgirl' and
tIo Iaitresses. NoI Iill #ou select t(ese peopleH It is important to LnoI
I(at t#pe o" emplo#ee #ou are looLing "or. Pou also must LnoI I(ere to
looL "or t(em.
S$l$ct!n4 Jo0 A))l!cant
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ENTREPRENEURS
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9(e success o" #our restaurant depends on t(e sLills' cooperation'
and lo#alt# o" #our emplo#ees. Pou must select "rom &o$ applican ts
care"ull#. Remem$er' t(ese people Iill $e an eJtension o" #ou. 9(e
success and reputation o" #our $usiness Iill depend on (oI Iell #ou maLe
t(ese selections.
Sou*c$ oG E%)lo($$
9(ere are seeral Ia#s to "ind an emplo#ee+
- "riends and ac!uaintances
- emplo#ment agencies (Empresas de 9ra$a&o 9emporal)
- neIspaper adertis ementsU and
- personal applications
B*!$n# an# ac;ua!ntanc$ are sometimes a$le to recommend
possi$le applicants. 9(ese re"erences are usuall# t(e $est. 9(e# LnoI #our
$usiness needs and I(at t#pe o" person #ou (ae in mind.
E%)lo(%$nt a4$nc!$ are also a good source. 9(ere are tIo t#pes
Rpu$lic and priate. 9(e 5.S. Emplo#ment Serice (as pu$lic
emplo#ment o""ices in eac( state. It is set up "or t(e $ene"it o" $ot(
emplo#er and IorLer. Priate agencies usuall# c(arge a "ee' $ut some
specialiAe in certain Linds o" emplo#ment. 9(e# mig(t $e a good source
"or getting sLilled emplo#ees.
T<$ n$I)a)$* a#"$*t!$%$nt is t(e most Iidel# used Ia# o"
looLing "or emplo#ees. /not(er good source Iould $e ocational
counselors in sc(ools and ocational programs liLe (ome economics and
distri$utie education.
/"ter #ou (ae "ound some potential emplo#ees' #ou Iill (ae to
learn certain t(ings a$out t(em. Pou can get t(is in"ormation "rom a
#$ta!l$# a))l!cat!on. 9(e applicant s(ould+
- "ill out a detailed applicationU
- proide personal re"erencesU and
- (ae a good personal interieI.
D$ta!l$# a))l!cat!on
9(e amount o" detail in t(e application Iill depend on t(e t#pe o"
&o$ #ou Iant to "ill. Pou s(ould looL "or p(#sical a$ilit#' educational
$acLground' and personal !uali"ications.
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ENTREPRENEURS
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P(#sical a$ilit# and aptitude "or (andling tools and e!uipment are
needed in restaurant IorL. Pou must looL "or p(#sical a$ilities t(at Iill
(elp t(e emplo#ees deelop t(e sLills t(e# need "or t(e &o$. Maiters and
Iaitresses' cooLs' and $us$o#s and $usgirls (ae to do a lot o" IalLing and
standing. So Leep in mind (ddonSt "orget) t(at a lot o" p(#sical demands
Iill $e necessar# (put on t(ese emplo#ees).
Educational !uali"ications are important. Emplo#ees s(ould $e a$le
to read and Irite' add and su$tract' and multipl#. 9(is is especiall# true "or
t(e emplo#ees I(o Iill $e dealing Iit( t(e customers and maLing mone#
transactions. / (ig( sc(ool education Iould $e an asset "or an# sta"" I(o
ma# $e asLed to do a superiso r# tasL.
Personal !uali"ications inole emotional sta$ilit#' I(ic( is needed
"or an# person I(o (as to IorL Iit( ot(ers. It is especiall# important in
restaurant emplo#ees so t(at #ou aoid pro$lems I(en #ou (ae periods o"
(ea# and "ast IorL. Energ#' conscientiousness' and cooperation are
!ualities to looL "or in all o" #our emplo#ees.
P$*onal Int$*"!$I
9(e personal interieI is especiall# important. It can tell #ou a$out
t(e personal !ualities t(at donQt s(oI up in t(e application. In #our
interieI #ou s(ould discuss care"ull# t(e &o$ !uali"ications Iit( t(e
applicant. 9(roug( a "riendl# conersation #ou can "ind out (oI t(e person
meets #our standards.
9(ese are a "eI !uestions "rom ManuelQs list t(at #ou mig(t asL a
person appl#ing "or a Iaiter or Iaitress &o$.
9u$t!on Con!#$* t<$ anI$* to #$t$*%!n$:
-C-at do you t-in? is t-e -oes t(e person understand t(e "ull
most important "uality o< a responsi$ilities o" t(e &o$H
good >aiter or >aitressD C-yD
uppose a customer insulted you. NoI Iould (e or s(e (andle a di""icult situationH
C-at >ould you doD Mould t(e person $e easil# upsetH
C-y did you decide to apply M(at motiates t(e personH Mill (e or s(e
<or t-is jobD $e Iit( #ou longH
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ENTREPRENEURS
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P$*onal R$G$*$nc$
:e"ore (iring t(e person' c(ecL (is or (er re"erences. Remem$er
t(at (iring a person represents a large inestment. /n application and
interieI ma# s(oI t(at a person is !uali"ied to do t(e &o$. :ut a"ter #ou
c(ecL t(e re"erences' t(e# ma# s(oI t(is is t(e Irong person to (ire.
9(e $est t#pe o" re"erence c(ecL is person-to-person. <all t(e
re"erence and discuss t(e applicant. Prepare a list o" !uestions to asL.
9(ese mig(t include discussing t(e personQs emplo#ment record' I(at Lind
o" emplo#ee t(e person Ias' and (oI Iell (e or s(e got along Iit( ot(ers.
It taLes a lot o" time' patience' and sLill to c(ecL re"erences. :ut t(e# are
t(e $est' most relia$le' source o" in"ormation a$out t(e applicant.
E%)lo($$ T*a!n!n4
Emplo#ee training is necessar# "or a success"ul restaurant operation.
6o $usiness can succeed unless a sta"" o" IorLers I(o LnoI t(eir &o$s and
per"orm t(em Iell runs it. LetQs suppose t(at #ou decide to (ire a neI
Iaiter Iit(out training or eJperience and (e is immediatel# put to IorL.
Ne is told to Iatc( t(e ot(er Iaiters and do as t(e# do. In a certain period
o" time t(e neI Iaiter Iill learn #our s#stem. 9(e amount o" time taLen to
learn t(is process can $e timel# and costl# to #ou. 9(e &o$ could (ae $een
learned more !uicLl# Iit( t(e proper training program.
7ie t(e neI emplo#ee a complete description o" t(e &o$ and a
c(ance to practice $e"ore $eginning IorL. 9(e adantage o" training is to
s(orten t(e learning period and maLe learning more e""ectie. 9(is
contri$utes to greater production' loIers t(e cost to #ou' increases t(e
emplo#eeQs &o$ securit# (I(ic( means less superision)' and improes (is
or (er attitude a$out t(e &o$.
Su%%a*(
9(ere are seen tasLs #ou ma# do in t(e course o" a da# in running a
restaurant+ preparing and sering t(e "ood' arranging "or "ood delieries'
placing neI orders' calling "or repair persons' (iring and training neI
emplo#ees' c(ecLing cas( receipts' and oerseeing t(e Litc(en. Niring neI
emplo#ees "or a restaurant inoles "inding neI emplo#ees' reieIing
t(eir applications' interieIing t(em' and c(ecLing t(eir personal
re"erences. 9raining emplo#ees contri$utes to greater production' loIers
2M
ENTREPRENEURS
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t(e cost to #ou' increases emplo#eesQ &o$ securit#' and improes t(eir
attitudes a$out t(e &o$.
L$a*n!n4 Act!"!t!$
2. M(at are some o" t(e tasLs a restaurant oIner mig(t do in t(e course
o" a da#H
1. 6ame at least t(ree Ia#s to "ind emplo#ees.
4. List t(e t(ings an applicant must do I(en appl#ing "or a &o$.
@. M(at are some o" t(e t(ings #ou s(ould looL "or in a detailed
applicationH
W. M(# is t(e personal interieI especiall# importantH
8. M(at is t(e $est t#pe o" personal re"erence c(ecLH M(#H
=. 6ame at least t(ree Ia#s emplo#ee training can (elp #our $usiness.
Un!t @ Mult!)l$ C<o!c$ 9u$t!on+
2. In I(ic( situation are #ou an applicantH
a. I(en #ou asL "or a &o$
$. I(en #ou eat at a restaurant
c. I(en #ou $u# "ood "rom t(e marLet
d. I(en #ou call a delier# person
1. M(at is anot(er Iord t(at means (elp.
a. learn
$. assist
c. ocational
d. deelop
4. M(o o" t(ese people is in c(arge.
a. customer
$. Iaitress
c. cooL
d. $oss
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ENTREPRENEURS
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@. M(ic( is 6O9 a tasL a Iaiter mig(t do in a restaurantH
a. prepare and sere t(e "ood
$. place neI orders
c. eat a meal Iit( customers
d. call repair people
W. Pou must select "rom &o$ applicants care"ull#. Remem$er' t(ese people
Iill $e an VVVVVVVV o" #ou.
a. part
$. dealing
c. looL "or
d. eJtension
8. M(ic( o" t(e "olloIing is 6O9 an ac!uaintanceH
a. t(e delier# man
$. co-IorLer
c. "riend
d. $oss
=. M(at is t(e meaning o" t(e Iord insultH
a. gie mone# to someone or somet(ing
$. sa# somet(ing $ad a$out someone or somet(ing
c. per"orm a (elp"ul action
d. eat a $ig meal
?. Re"erences are t(e $est' most VVVVVVVV source o" in"ormation a$out t(e
applicant.
a. relia$le
$. sLills
c. especiall#
d. discuss
B. M(ic( o" t(ese could 6O9 $e a re"erence "or a &o$H
a. "riend
$. "amil# mem$er
c. past emplo#er
d. actor
23. 9(e neIspaper adertisement is t(e most Iidel# used Ia# o"
VVVVVVVVVVVVV emplo#ees.
a. asLing "or
$. s(oIing
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c. looLing "or
d. talLing Iit(
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ECERCISES UNIT BOUR
ECERCISE E1
Cill in t(e $lanLs Iit( t(e "olloIing Iords+ $usgirl' cooL' sta""' oersee'
dis(Ias(er' clean' Iaiters' $us$o#' Iaitresses'
- Manuel needs a ----------- to (elp (im prepare t(e dis(es' $u# t(e
ingredients and ------------ t(e Litc(en.
- Ne needed a --------- to Leep t(e dis(es and t(e Litc(en clean.
- Ne needed a ----------- or a ----------- to clean t(e ta$les.
- Ne Iould need some ---------- or ---------- to sere (is customers.
- 9(e oIner Iould (ae to ----------- .
ECERCISE E+
Reading c(apter @ o" Manu$lT to*(' I(at is t(e most important part o" a
restaurant and I(#' according to t(e teJtH
ECERCISE E2
Mrite doIn t(ree eJamples o" #!GG$*$nt taH a restaurant oIner (as to do.
ECERCISE E@
Imagine a $ig restaurant t(at (as tIent# "our ta$les. -oI %an( )$o)l$
Ioul# (ou <!*$ and I(#H
ECERCISE EF
M(ic( are t(e most important Sou*c$ oG E%)lo($$. Mrite doIn some
eJamples o" Spanis( emplo#ment agencies.
ECERCISE EL
;O: /-*ER9ISEME69S. 9ranslate t(e "olloIing teJt+
(ttp+))III.online(r.co.nA)documents)&o$-adertisements)&o$- adertisementscIaiter-Iaitress
.a!t$* U .a!t*$
eCriendl#' up-marLet clientelef
e<ompetitie (ourl# ratef )
ePermanent IeeLda# and IeeLend s(i"tsf )
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Cafetera ;ispanto is a $us# ca"e o""ering great serice' "ood and am$ience. Located in <isne
Street' Ie cater "or $reaL"ast' lunc( and dinner and are "ull# licensed.
Me o""er great rates o" pa# and a pro"essional' "un and sa"e IorLing enironment.
Dut!$ V R$)on!0!l!t!$
Me are seeLing a !uali"ied Maiter or Maitress to &oin our small pro"essional team o" Iait sta"".
9(e success"ul candidate Iill (ae a strong IorL et(ic and $e responsi$le "or setting up ta$les'
deliering "ood and $eerages' ensuring areas are clean and tid#' maintaining stocL leels and
restaurant set up.
Meeting and greeting guests
9aLing orders
5sing EC9POS mac(ines "or $ill pa#ments
<learing ta$les
PacLing taLe-aIa# orders
Education' Tuali"ications and EJperience
/ minimum o" tIo #ears eJperience in a similar role
EJceptional communication sLills and great customer serice sLills
/ positie' punctual and pro"essional approac(
7ood "ood and $eerage LnoIledge
/$ilit# to &uggle ten t(ings at once
Immaculate personal grooming and presentation
/ positie attitude' ent(usiastic personalit# and Iinning smile\
I" t(is sounds liLe #ou Ie Iould loe to receie #our application.
ECERCISE ME
M(# are )<(!cal a0!l!t!$ demanded to IorL in a restaurantH
ECERCISE NE
Cor I(at Lind o" &o$ is it important to <a"$ a <!4< c<ool $#ucat!onH
ECERCISE OE
M(# is a P$*onal Int$*"!$I important I(en #ou are looLing "or a good
IorLerH
/nsIer t(e !uestions t(at appear in t(e teJt I(en talLing a$out t(is item
(Personal InterieI).
ECERCISE 11E
Imagine #ou (ae to Irite doIn a re"erence a$out #ou $est classmate. 9r#
to Irite doIn a re"erence a$out (im)(er. It Iill (elp #ou to c(ecL t(is
linLs+
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(ttp+))&o$searc(.a$out.com)cs)re"erenceletters)a)samplec(aracter.(tm
(ttp+))III.total&o$s.com)careers-adice)cs-and-applications)(oI-to-get-
a-re"erence
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UNIT F
BUYING AND AEEPING TRACA OB SUPPLIES
Goal: 9o (elp #ou $u# and Leep tracL o" #our supplies.
O0?$ct!"$ 1: Select a merc(andise supplier' decide (oI muc(
#ou Iill $u#' and deelop a sc(edule "or ordering t(e supplies.
O0?$ct!"$ +: <ompute t(e total amount o" #our purc(ase
order "or #our $usiness.
O0?$ct!"$ 2: <ompute t(e amount o" inentor# on (and on a
certain date.
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MANUEL ORGANIDES -IS .ORA
Manuel Ias er# pleased Iit( t(e Ia# t(e plans "or (is restaurant
Iere going. Ne (ad $udgeted Z2'W33 "or (is opening inentor#. 6oI (e
(ad to decide I(at (e needed to $u#. Ne also (ad to "ind relia$le suppliers
"or (is "ood purc(ases. Manuel made up a list o" t(e "ood supplies (e
Iould need "or (is menu. Ne Iould need to purc(ase "ood "rom seeral
di""erent suppliers and distri$utors. Ne Iould need a I(olesale grocer "or
nonperis(a$le "oods. Ne also Iould (ae to "ind a "res( produce supplier
"or (is egeta$les and "ruits' and a supplier "or "roAen goods.
Manuel planned to discuss suppliers Iit( t(e oIners o" t(e
restaurant I(ere (e used to IorL. 9(e oIners Iere er# "riendl# and told
(im I(ere to $u# (is supplies. Ne decided to use t(e same meat and "is(
suppliers t(e# used.
Manuel called S(elton Poultr#' located in Los /ngeles' "or (is
c(icLen purc(ases. Ne called t(e Main L o$ster EJc(ange' also located in
Los /ngeles' "or (is "is(. Ne ordered W3 c(icLen "r#ers' cut' "or Z21B.48'
?3 c(icLen $reasts "or Z=W.12' and 2W game (ens "or Z13.?W. Ne ordered
21 Eastern Sole Cis( "or Z@4.?3' 2W Paci"ic Snappers at Z18.?W' and eig(t
I(ite "is( "or Z1@.33 "rom t(e Main Lo$ster EJc(ange.
In c(ecLing on suppliers "or ot(er "ood purc(ases' Manuel
discoered t(at (e could $u# t(ings in t(e local marLets muc( easier. Ne
said' Sometimes' in t(e long run' #ou are $etter o"" $u#ing t(ings liLe
lettuce in local marLets. I" #ou $u# a case' #ou ma# Iaste t(em. M(en
#ou are starting a restaurant' #ou reall# donQt LnoI &ust (oI muc( #ou are
going to sell. So #ou (ae to $e er# cautious a$out $u#ing.
Manuel "igured t(at (e Iould $u# t(ings t(at Iould last t(ree or "our
da#sRliLe meats and egeta$les. /s (is $udget increased' (e Iould
increase (is supplies. Ne purc(ased all o" (is meat and "is( supplies $#
telep(one. On ;une 1W' (e "illed out a purc(ase order "orm. S(elton
Poultr# and t(e Main Lo$ster EJc(ange agreed to delier (is supplies ;une
1?' t(ree da#s $e"ore t(e restaurant Ias to open. 9(e suppliers told Manuel
t(at (e could place (is orders on a tIo-IeeL pa#ment $asis. :ut (e
pre"erred to pa# (is $ills in "ull at t(e time o" delier#.
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BUYING AND AEEPING TRACA OB SUPPLIES
One o" t(e most important decisions #ou Iill maLe in oIning #our
oIn restaurant Iill $e $u#ing "ood and Leeping tracL o" #our supplies.
Cood is t(e larges part o" #our $usiness. Pou Iill pro$a$l# spend "rom 4W
to W3 percent o" #our eJpenses on it. Cood is t(e onl# t(ing #ou Iill $e
selling. So t(e amount o" mone# #ou maLe Iill depend on (oI care"ull#
#ou maLe #our purc(ases.
Pou Iill need to LnoI t(ree t(ings I(en $u#ing #our supplies+
- I(at to $u#U
- I(ere to $u# (suppliers)U and
- (oI to $u#.
<,at to bu) depends on a lot o" t(ings. 9(ese include prices' #our
storage area' and t(e condition o" t(e "ood I(en #ou $u# it. O" course' t(e
onl# "ood #ou Iill need to $u# Iill $e "ood t(at is on #our menu.
Prices must $e considered I(en maLing #our purc(ases. I" #ou (ae
to go a long Ia# to $u# #our "ood' it can $e er# eJpensie. LooL "or local
suppliers. <(ecL out t(e marLets in t(e area "or good $u#s. 9r# not to
under- or oer$u#. <onsider t(e t#pe o" turnoer #ou mig(t (ae I(en
$u#ing. 9(e (ourl# customer turnoer rate (EH)per seat in a ta$le serice
restaurant aries $etIeen one and tIo (ours.
Tuantit# is also er# important to consider. :u# onl# t(e amount o"
"ood t(at can $e used and stored properl#. :u# $# t(e Ieig(t I(eneer
possi$le. Tualit# is indicated $# grade. 9(e grade indicates t(e !ualit# at
t(e time o" grading. It does not indicate t(e condition o" t(e supplies at t(e
time o" t(e sale. So #ou Iill (ae to rel# on good &udgment I(en maLing
#our purc(ases.
<,ere s,ould )ou bu) (ou* Goo#H Pour "ood ma# $e purc(ased
"rom man# places. 9(ese include+
- I(olesale grocersU
- "res( produce suppliersU
- single product distri$utorsU and
- processed "ood distri$utors.
9(ese areas Iill $e discussed in t(e suppliersQ area o" t(is unit.
=o> s,ould )ou bu) (ou* Goo#H Pou can go to t(e marLet #oursel"
to see I(at is aaila$le and $eing sold "or a good price. Or #ou can $u#
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"rom a salesperson in person or $# p(one. 7ood salespeople LnoI t(e
products and are in touc( Iit( $usiness conditions. 9(e# Iill (elp to
Leep #ou in"ormed a$out good $u#s. Pou ma# decide to $u# $# p(one.
9(en set aside a speci"ic time during one or more da#s o" t(e IeeL "or
t(ese calls.
M(en ordering $# telep(one' $e speci"ied. <ompare prices or
products o" t(e same !ualit# "rom at least tIo sources $e"ore #ou place an
order. Once #ou (ae "ound a good supplier' cr eate an understanding. 9ell
t(e salesperson to noti"# #ou I(en t(ere is a c(ange in t(e price list. 9r#
comparing prices Iit( di""erent suppliers and placing orders Iit( di""erent
dealers on di""erent da#s.
Su))l!$*
Pou Iill need to consider t(ree t(ings I(en #ou c(oose #our
suppliers+
- !ualit# and t#pe o" merc(andiseU
- pricesU and
- serices proided.
9(e !ualit# and t#pe o" merc(andise #ou $u# Iill depend on #our
c(oice o" suppliers and distri$utors. Restaurant oIners usuall# deal Iit(
di""erent suppliers. 9(e# are I(olesale grocers' "res( produce suppliers'
single product distri$utors' and processed "ood distri$utors.
M(olesale grocers. 9(ese people round up all Linds o"
nonperis(a$le goods' "rom sacLs o" sugar to napLins. 9(e# Iill send a
sales representatie to #our restaurant to discuss t(e needs o" #our
operation.
Cres( produce suppliers. Pou can eit(er send an emplo#ee Iit( a
trucL or station Iagon to a produce center or arrange "or a serice
I(olesaler to do t(e s(opping. 9o place #our order' #ou can call t(e
distri$utor and reac( an agreement on price and delier# date. /n order
called in on Crida# can $e set "or delier# $# t(e distri$utor t(e "olloIing
Monda#. :illing is usuall# IeeLl#. :ut t(is aries Iit( t(e local marLet
and t(e distri$utors.
Single product distri$utors. 9(ese people can $e "ound in t(e PelloI
Pages under t(e speci"ic product t#pe (milL' poultr#' $ee"' etc.)' I(ere
t(ere are lists o" companies suppl#ing t(at product.
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Processed "ood distri$utors. 9(ese are listed in t(e telep(one $ooL
under CroAen Coods' M(olesale ("roAen egeta$les and entrees)' Cood
-e(#drated' or Cood Products.
9(e Restaurant /ssociation (a tr ade association) distri$utes a "ree
$u#erQs guide listing suppliers. Pou can contact t(e nearest trade
association o""icer to "ind out i" additional (elp is aaila$le in locating
sources. Restaurant pu$lications are anot(er (and# source o" suppliers.
/lso' t(e 7rocers' I(olesale ads in t(e p(one $ooLQs PelloI Pages ma#
gie #ou in"ormation a$out dealers specialiAing in suppl#ing restaurants.
Supplier 9erms
Cood suppliers o"ten open c(arge accounts "or good credit risLs.
Some I(olesalers put neI accounts on a tIo-IeeL pa#ing $asis until a
good record is esta$lis(ed. 9(en t(e# eJtend credit on a mont(l# $asis.
Pa#ing $ills promptl#' t(oug(' is t(e $est Ia# to continue a good
relations(ip Iit( #our supplier.
O*#$*!n4 Boo#
Pou s(ould order #our "ood $ased on a menu pattern coering at least
a one-IeeL period. 9(is Iill alloI #ou to maLe an# r ecipe ad&ustments
t(at mig(t come up. Cor a record o" t(e amounts #ou Iill need "or a gien
portion' use a recipe card "ile. 9(is recipe re"erence "ile Iould list' in
alp(a$etical order' dis(es "re!uentl# sered' t(e num$er o" portions' and
amount o" supplies needed. Cor eJample' under SteI "or W3' #ou Iould
note+ ?2 l$s. o" potatoes' 8 l$s. o" carrots' and so on. 9(is "ile seres to
gie t(e cooL instructions. It also tells #ou (oI muc( o" I(at to order.
9o maLe up an order "or staple "oods (sugar' "lour' salt)' Leep a
Iant list in a (and# spot. ;ot doIn t(e t(ings #ou Iill need. :e"ore
placing #our order' c(ecL to see I(at "ood supplies #ou (ae on (and.
Since "res( "oods spoil !uicLl#' t(e# must $e used immediatel#. MaLe up a
marLet list $e"ore #ou telep(one or s(op. Cill in t(e prices o" t(e t(ings
#ou $u# I(en #ou maLe #our purc(ases.
Pu*c<a$ O*#$*
Pou noI (ae enoug( in"ormation to "ill out a Purc(ase Order. 9(is
is t(e "orm Manuel used to record (is purc(ases.
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9(e "orm #ou use ma# $e di""erent "rom t(e one Manuel used. :ut
t(e important t(ing is t(at #ou Leep accurate records o" #our purc(ases and
t(e mone# #ou spend on #our inentor#.
In"$nto*( Cont*ol
<are"ul recordLeeping can (elp #ou IorL out a s#stem t(at s(oI' at
an# gien time' (oI muc( "ood is on (and' (oI muc( is on order' and (oI
muc( need to $e ordered. Pou Iill $e a$le to see I(at supplies are used
most "re!uentl# and need to $e reordered. Pou Iill also $e a$le to
recogniAe t(e supplies t(at donQt sell or are di""icult to o$tain.
/n inentor# control s#stem can $e $ased on counting storeroom
stocL' counting #our guest c(ecLs' or counting cas( register tape sales. Pou
can use t(e in"ormation "rom delier# inoices to list goods on (and.
S(ipment dates' cost' and !uantities are usuall# noted on t(ese inoices.
Place a c(ecL marL $eside t(e name o" t(e items as t(e# are remoed "rom
inentor# to $e used. Inentor# counts can $e taLen dail# or IeeLl#'
depending on #our needs. 9(is decision Iill depend on #our $usiness and
I(at Iill $e easier "or #ou to (andle.
I" #our inentor# control s#stem is reall# IorLing' t(ere Iill $e little
"ood Iaste. Reducing Iaste is t(e result o" a $alanced inentor# plan.
LetQs sa# #ou are ordering t(e rig(t amounts o" goods at t(e rig(t times.
9(en #ou Iill neer need to gie #our customers dis(es made "rom
le"toers [ unless' t(at is' le"toers are #our specialt#. Manuel used t(e
"olloIing "orm to record (is purc(ases and sales.
Su%%a*(
:u#ing "ood and Leeping tracL o" supplies are er# important parts
o" oIning #our oIn restaurant $usiness. 9(ere are t(ings to LnoI I(en
$u#ing supplies+ I(at to $u#' I(ere to $u#' and (oI to $u#. 9(ree t(ings
must $e considered I(en c(oosing #our suppliers+ !ualit# and t#pe o"
merc(andise' prices' and serices proided. / purc(ase order "orm s(ould
$e used to record t(e in"ormation #ou need I(en ordering #our "ood
supplies.
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2. 5sing t(e in"ormation in t(e case stud#' c(oose one o" t(e
supplies (c(icLen or "is() and complete t(e purc(ase order "orm
$eloI "or Manuel.
M(at is t(e total cost o" ManuelQs purc(ase "or "is( or poultr#H M(at
Ias t(e supplierQs condition "or pa#mentH NoI Iill t(e pa#ment $e
madeH
1. 9(inL o" a t#pe o" restaurant #ou Iould liLe to open. MaLe a list
o" t(e t#pes o" supplies #ou Iould liLe to include in #our opening
inentor#. LooL in t(e PelloI Pages and list some suppliers #ou
Iould use to purc(ase #our supplies)inentor#.
4. M(at are t(e t(ree t(ings #ou s(ould LnoI I(en $u#ing #our
suppliesH
@. M(at are t(e t(ings #ou s(ould consider I(en c(oosing #our
suppliersH
W. Matc( t(e rig(t supplier Iit( t(e products distri$uted+
2. Lier' steaL' dair# products a. M(olesale grocer
1. Onions' tomatoes' carrots $. Single product distri$utor
4. :eer and Iine c. Cres( produce supplier
@. Clour' rice d. Processed "ood
distri$utor
W. PoIdered desserts' "roAen "ood
8.
Un!t F Mult!)l$ C<o!c$
2. M(at Iord means "ood t(at does not spoil' or "ood t(at can $e
Lept "or a long timeH
a. peris(a$le
$. $read
c. supplies
d. nonperis(a$le
1. M(ic( o" t(e "olloIing is 6O9 a t#pe o" meatH
a. poultr#
$. game (ens
c. produce
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d. c(icLen $reasts
4. Sometimes' in t(e long run' #ou are VVVVVVVVVVVV $u#ing t(ings
liLe lettuce in t(e local marLets.
a. ordering
$. Leeping tracL o"
c. supplies
d. $etter o""
@. M(at Iord means a place to Leep "ood' $eerages' and suppliesH
a. storage
$. re"ridgerator
c. price list
d. suppliers
W. M(ic( o" t(e "olloIing is 6O9 somet(ing to consider I(en
talLing Iit( suppliersH
a. prices
$. !ualit#
c. grocers
d. serice
8. Cood suppliers o"ten open VVVVVV accounts "or good credit risLs.
a. "ood
$. loan
c. (ig(
d. c(arge
=. M(at Iord means t(e same as to plan I(ere to spend #our
mone#H
a. $udget
$. plan
c. inentor#
d. sae
?. :ut t(e important t(ing is t(at #ou Leep VVVVVVV records o" #our
purc(ases and t(e mone# #ou spend on #our inentor#.
a. esta$lis(
$. tracL
c. sell
d. accurate
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B. M(ic( Iord means to do somet(ing in a timel# manner' or on
time.
a. prompt
$. c(ecL
c. discuss
d. esta$lis(
23. M(ic( is 6O9 a staple "oodH
a. "lour
$. sugar
c. "ruit
d. salt
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UNIT L
SETTING PRICES
Goal+ 9o (elp #ou decide (oI to set prices
"or #our restaurant $usiness
O0?$ct!"$ 1+ 7ien t(ings to consider a$out t(e price o" a mealU
Select t(e $est price.
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MANUEL DECIDES -O. MUC- TO C-ARGE
Manuel (ad to decide on t(e prices (e Iould c(arge "or (is meals.
Nis "irst t(oug(t in oIning (is oIn restaurant Ias to o""er loIer prices
t(an (is competitors. Ne LneI "rom IorLing in restaurants t(at t(e menu
price is dou$le or triple t(e "ood cost.
I" steaL costs tIo dollars' #ou c(arge "our to siJ dollars. 9(is Iill
coer a lot o" t(ings in #our restaurant liLe operating eJpenses. 9(ese
include rent' salaries' taJes' insurance' adertising' and gas and electricit#.
Manuel said' Pou ma# $reaL een o" lose mone# sometimes' $ut #ou
IonQt lose too o"ten. /not(er time' #ou ma# maLe more mone#. :ut #ou
usuall# $alance out #our loss. Cor eJample' a loss on a "ilet mignon can $e
$alanced $# maLing mone# on a egeta$le casserole.
ManuelQs menu Iill include dis(es prepared Iit( meat' poultr#' and
"is(. Ne also Iill include egeta$le casseroles to $alance (is menu. Cor
meats' (e Iill c(arge tIo times I(at it cost (im. Ne Iill $alance an# loss
$# c(arging t(ree times more "or a egeta$le casserole' I(ic( Iill cost
muc( less t(an t(e meat products. Manuel also LneI (e must (ae a
ariet# o" dis(es in (is menu to please (is neI customers.
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S$tt!n4 P*!c$
In setting t(e prices "or #our restaurant #ou Iill need to t(inL a$out
"our t(ingsU
- "ood costsU
- Iages and ot(er operating eJpensesU
- competitorsQ pricesU and
- pro"it.
In t(is unit' #ou Iill learn a$out t(e "our main t(ings to consider in
setting prices and t(e Ia# #ou go a$out doing it.
Boo# Cot
In c(oosing prices "or #our meals' #ou need to consider t(e amount
#ou (ad to pa# "or t(e "ood and related items #ou put into t(e meal. Pou
s(ould maLe a list o" eer#t(ing #ou sere in a certain meal and t(e prices
#ou (ad to pa# "or eac( item. /"ter #ou "igure out t(e total cost' #ou
usuall# multipl# $# t(ree to "ind out (oI muc( to c(arge t(e customer.
9(e "olloIing is a sample o" (oI one restaurant set t(e prices o" a
meal.
On$ D!nn$* S$*"!n4
(EntrDe o" eal Iit( tomato and c(eese sauce)
Ent*:$
@ oA. eal Z1)l$. Z .W3
@ oA. tomato sauce .3?
1 oA. c(eese .2W
Mus(rooms' parsle# .23
+ost o< entre .?4
Ot<$* !t$%
:aLed potato Z .2W
Peas .3?
Salad .@3
Rolls .13
+ost o< ot-er items .?4
Total Cot )$* S$*"!n4 W 1 JLL
P*!c$ to Cuto%$*: 2 K W1JLL X W@JON
(9(e price on t(e menu Iould $e WFJ11)
.a4$ an# Ot<$* O)$*at!n4 EK)$n$
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Pour prices must alloI "or #our operating eJpenses (7/S9OS -E
C56<IO6/MIE69O). Operating eJpenses "or a restaurant include suc(
t(ings as Iages' rent' taJes' insurance' paper and ot(er supplies'
adertising' utilities' repairs on e!uipment' pa#ment on loan de$t' and
depreciation. -epreciation is t(e amount t(at #our e!uipment reduces in
alue eac( #ear due to Iear and tear. It applies onl# to e!uipment #ou
oIn.
Pou Iill (ae to pa# #our emplo#ees a minimum (ourl# Iage. O"
course' eac( emplo#eeQs Iage Iill depend on (is or (er &o$ and
eJperience. / cooL Iill $e paid more t(an a Iaiter or a dis(Ias(er. 9(e
IaitressesQ and IaitersQ tips usuall# maLe up "or t(eir loI salaries.
Cor in"ormation on Iage re!uirements contact #our state Restaurant
/ssociation or t(e nearest o""ice o" #our State -iision o" Industrial
Mel"are.
Co%)$t!to*Q P*!c$
Pour prices "or meals Iill also depend on I(at #our competition
c(arges. 9(is means restaurants t(at o""er similar meals and serices in a
similar location. Cor eJample' i" #ou c(arge more "or #our lunc(es t(an
#our main competition doIn t(e $locL' #ouQll price #oursel" out o"
$usiness.
P*oG!t
Pro"it is I(at is le"t oer a"ter eer#t(ing else (as $een paid. In a
restaurant Iit( a sales olume o" a$out Z233'333 a #ear' t(e pro"it ma#
amount to a$out Z2'W33 a mont(.
Pro"it includes #our oIn salar#' income taJes' and mone# to eJpand
#our $usiness. Out o" pro"it' "or eJample' #ou Iould $u# neI "urniture or
a neI energ# saing dis(Ias(er.
Su%%a*(
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Setting prices taLes some t(inLing. 9(ere are "our main t(ings to
consider in setting prices+ cost o" "ood' operating eJpenses' competition'
and pro"it.
L$a*n!n4 Act!"!t!$
2. M(at does t(e menu tell t(e customerH
1. NoI do #ou set t(e price o" a mealH M(at is t(e ratio o" t(e "ood cost to
t(e menu priceH
4. LetQs suppose #ou and #our date are dining at a luJur# restaurant and t(e
"olloIing meals (ae $een ordered+
:ee" 9enderloin -eane
<ut "rom t(e (eart o" tenderloin strips'
t(e medallions are sautDed in sIeet $utter
and "lamed Iit( golden <ognac' sered Iit(
a scoop o" speciall# prepared Indian Iild
riceYYYYYYYYYYYYYYZ8.=W
Red Snapper Pontc(artrain
SautDed in $utter Iit( c(opped s(rimp' cra$
meat' "inis(ed Iit( sliced almonds and "ine
(er$sYYYYYYYYYYYYY..Z.W.W3
<alculate t(e restaurant oInerQs "ood cost "or eac( meal "rom t(e ratio
set "or menu pricing.
@. <all or isit seeral restaurants in #our area. Cind out (oI t(e# set t(eir
menu prices' (oI muc( t(e# pa# t(eir sta"" ("rom t(e cas(ier to t(e $us$o#
or $usgirl)' and i" t(e# proide emplo#ee meals. /lso' contact t(e
Restaurant /ssociation to compare t(ese "igures.
W. O$tain a cop# o" a menu "rom a "est-"ood and a luJur# restaurant.
Stud# t(e similarities and di""erences $etIeen t(eir prices and pricing
met(ods.
Un!t L Mult!)l$ C<o!c$ 9u$t!on:

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2. M(at Iord means' K)-e act o< setting a price to a meal$ >-ic- t-e
customer is obligated to pay.K
a. o""er
$. c(arge
c. IorLing
d. eating

1. M(ic( is 6O9 an eJample o" operating eJpensesH
a. insurance
$. salaries
c. aderting
d. "ood cost

4. M(ic( Iord means t(e same as salaryH
a. Iage
$. o""ers
c. insurance
d. rent

@. M(at is "$alH
a. $a$# pig)piglet
$. $a$# c(icLen)c(icL
c. $a$# (orse)colt
d. $a$# coI)cal"

W. I" #ou are a restaurant oIner' I(ic( o" t(e "olloIing is #our competetorH
a. ot(er s(oppers
$. ot(er "ood serice places
c. ot(er $usinesses
d. ot(er customers

8. M(ic( Iord means t(e same as K>ear and tear.K
a. re!uirement
$. e!uipment
c. depreciation
d. competition

=. Pro"it is I(at is VVVVVVVVVV a"ter eer#t(ing else (as $een paid.
a. le"t oer
$. put o""
c. spent
d. $oug(t
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?. M(ic( Iord means Ksomet-ing t-at belongs to you$ somet-ing t-at is
yours.K (NI69+ I" #ou $u# somet(ing' #ou VVVVVV it.)
a. to spend
$. to oIn
c. to $u#
d. to alloI

B. Cor eJample' i" #ou c(arge more "or #our lunc(es t(an #our VVVVVV
competition doIn t(e $locL' #ou ma# Kprice #oursel" out o" $usiness.K
a. le"t oer
$. main
c. anot(er
d. associate

23. M(at are t(e "our t(ings to t(inL a$out I(en setting pricesH
a. emplo#ees' operating eJpenses' competition' pro"it
$. "ood' operating eJpenses' insurance' pro"it
c. spending' depreciation' insurance' pro"it
d. "ood' operating eJpenses' competition' pro"it
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UNIT M
ADVERTISING AND SELLING
9o (elp #ou learn Ia#s to adertise and sell #our restaurant.
O0?$ct!"$ 1+ <(oose t(e $est Ia# to adertise #our restaurant
"or a speci"ic purpose.
O0?$ct!"$ ++ -eelop a printed ad "or #our restaurant
"or t(e PelloI Pages or a neIspaper.
VOCABULARY
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9o adertise imaginatie
9o sell attractie
to c(oose (eadline
purpose (ig(est
printed ad loIest
promotional opening
instead o"
ariet#
mail
to deelop
announcements
(andIritten
to address
to place
to initiate
to greet
prompt
tact"ul
ieIpoint
to oerlooL
displeasure
least
complaints
rocLing ta$les'
dra"ts
to "ace
suggestions
drop
Iord-o"-mout(
sIap
to reac(
to last
to appeal
simple
in"ormatie
trut("ul
"eatures
MANUEL ADVERTISES -IS RESTAURANT
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Manuel decided to gie a tIo nig(t promotional opening $e"ore (e
o""icial opened (is restaurant. 9(e opening Ias &ust going to $e a part# "or
(is "riends' a close group o" people. :ut a "riend told (im t(at (e s(ould
inite ot(er people I(o Iould $e good "or t(e $usiness. So instead o" &ust
a group o" "riends' Manuel decided to inite a ariet# o" people and
potential customers.
Manuel decided to use direct mail as a Ia# to promote or sell (is
restaurant. Ne got a list o" people "rom all (is "riends. Ne t(en deeloped
announcements t(at Iere (andIritten to gie a personal touc(. Manuel
"igured people Iould $e impressed Iit( a (andIritten initation addressed
to t(em personall#. 9(e# mig(t come to t(e restaurant een t(oug( t(e#
did not LnoI I(o (e Ias. 9(e idea IorLed. People came Iit(out reall#
LnoIing I(o (e Ias.
Manuel also placed an ad in t(e PelloI Pages a "eI mont(s $e"ore
t(e opening o" (is restaurant. 9(e ad looLed liLe t(is.
A#"$*t!!n4 an# S$ll!n4
/dertising and selling #our restaurant are er# important to t(e
success o" #our $usiness. /s a restaurant oIner #ou Iill need to do t(ree
t(ings+
- initiate t(e saleU
- understand customer needsU and
- select arious "orms o" adertisement.
In!t!at$ t<$ Sal$
Pour "irst step in selling #our serice once #ou (ae opened #our
restaurant is to meet t(e customers. 7reet t(em Iit( a "riendl# smile and
gie t(em #our immediate' prompt attention.
9(e actual selling o" t(e "ood inoles introducing t(e customers to
t(e t#pe o" "ood and serices #ou o""er $#R#ou guessed itRgiing t(em
t(e menu. 9ell t(e customers a$out t(e "ood I(en #ou ansIer t(eir
!uestions. 7ie tact"ul adice a$out t(e "ood. 6eer (ig(-pressure #our
customers into selecting a meal t(e# mig(t not en&o#.
Un#$*tan#!n4 You* Cuto%$*
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/not(er important area to t(inL a$out I(en selling #our serices is t(e
customerQs ieIpoint.
Man# restaurant oIners IorL so (ard at $u#ing supplies' superising
emplo#ees' and sering "ood t(at t(e# neer stop to looL at t(e restaurant
as t(e customer sees it. 9(e# are so $us# preparing t(e meals t(at t(e#
"orget (oI to sell t(em. 9(e# oerlooL little t(ings t(at ma# mean t(e
di""erence $etIeen customer satis"action and displeasure.
/ Ia# to learn I(at customers t(inL o" #our "ood is to looL at t(e
plates as t(e# come $acL "rom t(e customers. 9(e "ood le"t on a plate Iill
tell #ou I(at Lind o" "ood people liLe least. / lot o" customers ma# leae a
certain "ood on t(eir plates. 9(en #ou Iill LnoI somet(ing is Irong.
<ustomersQ complaints usuall# include t(ings liLe sloI serice'
uncom"orta$le c(airs' rocLing ta$les' $ad lig(ting' and dra"ts. I" customers
tell #ou a$out t(eir complaints #ou can usuall# correct t(em. :ut man#
IonQt tell #ou. 9(e# &ust IonQt come $acL. 9(is is t(e greatest danger a
restaurant "aces. So inite customers to maLe suggestions. Pou ma#
include an area "or suggestions on #our menu. Or #ou mig(t place a $oJ
near t(e door I(ere t(e# can drop t(eir comments.
A#"$*t!!n4
Mord-o"-mout( is t(e $est means o" adertising "or t(e indiidual
oIner restaurant. People liLe to sIap stories or recommendations a$out
delicious meals Iit( eJcellent serice. /nd letQs not "orget t(e stories
a$out (orri$le serice and terri$le "ood. 5nless #ou (ae a "ull (ouse
eer# da#' #ou Iill Iant to do some Lind o" adertising to attract more
customers. Some restaurants donQt adertise. :ut "or t(ose t(at do' @] o"
t(eir operating eJpense is spent on adertising costs.
9(ere are t(ree Ia#s to attract customers to #our restaurant+ PelloI
Pages' neIspaper ads' and direct mail.
Y$lloI Pa4$ . /dertising in t(e PelloI Pages is a$solutel#
necessar#. Pour ad Iill reac( t(e entire communit# and Iill last a long
time. It s(ould appeal to all t#pes o" people.
/n ideal ad (as seeral !ualities.
- ItQs simple.
- ItQs in"ormatie.
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- ItQs trut("ul.
- It s(oIs important or special "eatures o" #our $usiness.
- ItQs imaginatie and attractie
9(ese ads get a lot o" response "rom all t#pes o" restaurant
customers. 9(ese include local residents' tourists' people neI in toIn' and
t(ose I(o (ae lied in t(e same place "or a li"etime. <ost is $ased on
page space.
LooL at #our competitorsQ ads. 9r# to design an ad t(at Iill include
a (eadline' in"ormation a$out t(e restaurant' #our name' address' t(e p(one
num$er' and a picture o" t(e place. Remem$er' t(e ad order s(ould $e
placed "ar enoug( in adance to appear $# t(e time #ou open "or $usiness.
N$I)a)$* a# . Plan to adertise in t(e neIspaper' at least until
#our $usiness is Iell esta$lis(ed. 6eIspaper ads (ae seeral adantages.
- 9(e# reac( a large num$er o" people.
- 9(e# are prett# c(eap "or t(e num$er o" people t(e# reac(.
- 9(e# can reac( all t#pes o" people.
9(e cost o" t(e ads is usuall# $ased on column inc(es' Iit( t(e
(ig(est "or metropolitan dailies and loIest "or IeeLlies. <ontact t(e
neIspaper displa#-adertising department a$out detailed in"ormation #ou
mig(t need.
D!*$ct %a!l. 9(is is adertising sent to t(e customer. Cliers' sample
menus' and letters are used in t(is t#pe o" adertising. -irect mail
adertising is good $ecause it can $e sent to a special group o" people I(o
Iould liLel# $e in"luenced $# it. It is t(e most personal o" all adertising
$ecause it is directed to an indiidual $# name.
9(e adantage o" t(is t#pe o" adertising is t(at t(e message is
addressed and deliered onl# to people #ou Iant to reac( at t(e time #ou
Iant t(em to receie it.
Su%%a*(
/s t(e oIner o" a restaurant' #ou must sell #our serices to
eer#one. 9(ere are t(ree t(ings #ou Iill need to do in selling and
adertising #our serices+ initiate t(e sale' understand t(e customerQs needs
or ieIpoint' and c(oose arious t#pes o" adertisement to use.
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2. M(at is t(e "irst step in selling #our serice once #ou (ae opened
#our restaurantH
1. M(at Iould t(e actual selling o" #our "ood inoleH
4. NoI could #ou tell I(at "oods #our customers liLed leastH
@. 6ame at least t(ree customer complaints.
W. M(at is t(e greatest danger a restaurant "acesH
8. M(at is t(e $est means o" adertising "or an indiiduall# oIned
restaurantH
=. 6ame t(ree Ia#s to attract customers to #our restaurant.
?. Manuel Iants to c(ange (is ad in t(e PelloI Pages. Ne Iould liLe
to add (is $usiness (ours and t(e da#s (e Iill $e open. Ne is also
considering c(anging t(e st#le o" (is ad. MaLe up a neI ad "or (is
$usiness.
Un!t M Mult!)l$ C<o!c$:
2. <(oose anot(er Iord t(at means t(e same as KadK.
a. adice
$. adertisment
c. addition
d. atmosp(ere
1. M(ic( is 6O9 one o" t(e t(ree t(ings #ou must do to adertise and sell
#our $usinessH
a. initiate t(e sale
$. select arious "orms o" adertisement
c. interieI and (ire emplo#ees
d. understand customer needs
4. 9(is Iord means t(at same as say -ello or introduce yoursel<.
a. greet
$. tact"ul
c. prompt
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d. suggestion
@. VVVVV #our customers Iit( a "riendl# smile and gie t(em #our
immediate' prompt attention.
a. greet
$. tact"ul
c. guess
d. suggestion
W. <(oose t(e Iord t(at means + being diplomatic$ ?no>ing >-at is rig-t
<or a person.
a. greet
$. tact"ul
c. guess
d. prompt
8. Pour ad Iill VVVVVVV t(e entire communit# and Iill last a long time.
a. spread
$. talL
c. see
d. reac(
=. M(ic( is t(e $est eJample o" a restaurant complaintH
a. ISm cold.
$. M# s(oes are too small.
c. M# soup is cold.
d. I (ate clams.
?. VVVV' sample menus' and letters are used in t(is t#pe o" adertising.
a. greeting cards
$. posters
c. pictures
d. "liers
B. M(ic( met(od is 6O9 a means o" adertising discussed in 5nit =H
a. PelloI Pages
$. greeting cards
c. neIspaper ads
d. direct mail
23. M(ic( is 6O9 an adantage o" neIspaper ads+
a. 9(e# alIa#s are in color.
$. 9(e# reac( a large num$er o" people.
c. 9(e# reac( all t#pes o" people.
d. 9(e# are prett# c(eap "or t(e num$er o" people t(e# reac(.
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UNIT N
AEEPING BINANCIAL RECORDS
Goal+ 9o (elp #ou learn (oI to Leep "inancial records "or #our restaurant.
O0?$ct!"$ 1+ Cill out a customer guest c(ecL "orm.
O0?$ct!"$ ++ Cill out a dail# cas( s(eet "or mone# receied and paid out in
one da#.
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MANUEL AEEPS TRACA OB BINANCES
In t(e "irst "eI mont(s o" ManuelQs $usiness' (e Ias muc(
disorganiAed. I Ias &ust pa#ing $ills and putting t(em in a $oJ. I didnQt
(ae enoug( eJperience in (andling m# "inancial records. :ut I learned t(e
(ard Ia#. It tooL me (ours to straig(ten up t(e mess I (ad made. 9(en I
started Leeping a dail# and IeeLl# $ooLLeeping s#stem.
Eer# morning' Manuel Iould add up t(e guest c(ecLs (customer
receipts). 9(en (e Iould c(ecL t(em against t(e cas( register receipts to
account "or all o" (is sales. On Monda# (closing da#)' Manuel Iould add
up t(e IeeLQs time s(eets. 9(en (e Iould prepare t(e emplo#eeQs c(ecLs
"or pa#da# on 9uesda#.
Manuel alIa#s paid (is suppliers at t(e time (e receied (is goods.
Nis cas( pa#ments "or a t#pical IeeL Iere as "olloIs+
Emplo#ee Iages Z833.33
/dertising 23.33
Inentor# and Supplies 43.33
9aJes @3.33
Laundr# and Linen 13.33
A$$)!n4 B!nanc!al R$co*#
/s a restaurant oIner' #ou must (ae a clear Ia# o" Leeping tracL o"
#our income and eJpenses. Pou must Leep good "inancial records. 9(en
#ou Iill LnoI (oI #our $usiness is doing and #ou can maLe $etter
$usiness decisions.
Pour records Iill (elp #ou to ansIer t(e "olloIing Linds o"
!uestions.
- NoI muc( $usiness did I doH
- NoI muc( net pro"it did I earnH
- NoI muc( Iere m# "ood costsH
- NoI muc( Iere m# ot(er eJpensesH
Man# restaurant oIners !uestion t(e need "or Leeping records. 9(e#
sa#' M(# Leep a lot o" complicated recordsH IQm so $us# running m#
restaurantU I donQt (ae time "or recordLeeping.
Man# small restaurants (ae "ailed eit(er $ecause o" poor
recordLeeping or $ecause no records Iere Lept at all. :usiness success and
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good recordLeeping go (and in (and. 9(ere is a real need "or
recordLeeping.
Pour record s#stem does not (ae to $e complicated. It can $e
simple' eas# to Leep' and re!uire little time. Pou Iill need to LnoI (oI to
Leep tracL o" t(e mone# coming in to (cas( receipts) and going out o" (cas(
pa#ments) #our $usiness. Pou Iill learn a$out guest c(ecLs and dail# cas(
s(eets.
Gu$t C<$cH
9(ese c(ecLs are sometimes called guest orders. 9(e guest c(ecL is
t(e record "or t(e serice o" #our "ood and t(e Ia# in I(ic( #ou collect
#our mone# "rom t(e customers. 9(e c(ecL (as space "or t(e order and t(e
correct amount to $e paid $# t(e customer. It also includes in"ormation
a$out t(e+
- serer (Iaiter or Iaitress)U
- num$er o" guests (customers)U
- ta$le $eing seresU and
- date and amount o" t(e purc(ase.
9(ese c(ecLs are usuall# purc(ased in $ooL "orm. 9(e# s(ould $e
num$ered so t(at all o" t(em can $e accounted "or. 7uest c(ecLs Iill tell
#ou (oI man# sales #ou (ae made in a da#. 9(e# s(ould also $e c(ecLed
against #our cas( register receipts at t(e end o" eac( da#. Pour cas(
register receipts are #our record o" eac( sale plus t(e total num$er o"
c(ecLs #our ring up. 9(e guest c(ecL Manuel used "or (is restaurant is
s(oIn on t(e neJt page.
Da!l( Ca< S<$$t
Manuel used a dail# cas( s(eet to Leep tracL o" t(e mone# coming
into and going out o" (is restaurant eac( da#. 9(is is a Ia# o" recording
t(e cas( sales "or eac( da#. 9(e sales are recorded on t(e le"t side o" t(e
"orm and are added up dail#.
On t(e rig(t side o" t(e "orm' #ou enter t(e mone# #ou paid out eac(
da#. 9(ese are t(e operating eJpenses o" #our restaurant. 9(e actual dail#
cas( s(eet t(at #ou Iill use as a restaurant oIner ma# $e di""erent.
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/t t(e end o" eac( IeeL or mont(' t(ese dail# "orms and added up.
9(e# are added again at t(e end o" t(e #ear to proide a complete statement
o" #our pro"it and loss.
I" #ou donQt Iant to $ot(er Iit( t(e recordLeeping part o" #our $usiness'
#ou can (ire a part-time accountant I(o specialiAes in restaurant
operations. /ll #ou need to do is Leep a dail# record o"+
- cas( register receiptsU
- cas( on (andU
- $anL depositsU
- cas( paid outU and
- c(ecLs issued.
Send t(ese records to t(e accountant eac( IeeL or mont(' depending
on #our set-up. 9(e accountant Iill prepare t(e records and "inancial
statements "or #ou.
Su%%a*(
Oeeping good "inancial records is a necessar# part o" running #our
oIn restaurant. It inoles properl# completing a guest c(ecL and
regularl# Leeping tracL o" t(e $usiness income and eJpenses.
L$a*n!n4 Act!"!t!$
2. :rie"l# descri$e a dail# cas( s(eet and list t(e in"ormation it
contains.
1. <omplete a dail# cas( s(eet "or Manuel. Read t(e case stud#. 5sing
toda#Qs date' (oI muc( mone# came into t(e restaurant toda#' and
(oI muc( Ias paid out (assume t(at toda# is Monda#)H
4. It Ias ;ul# 1' 6anc# MongQs $irt(da#. S(e Ianted to cele$rate $#
going to dinner. So s(e decided to go to ManuelQs restaurant alone'
I(ere s(e (ad eaten man# times. S(e sat at (er regular ta$le'
num$er @' and Ias sered $# Ramon. Since t(is Ias a special
occasion' s(e ordered t(e specialt# dis(' paella (a dis( Iit( di""erent
t#pes o" "is()' priced and Z8.W3. S(e also ordered stu""ed
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mus(rooms as an appetiAer "or Z4.W3. Cor dessert' s(e (ad "lan (a
custard dis() priced at Z1.W3 and co""ee "or Z3.=W. 6anc# paid in
cas(. <omplete t(e 7uest <(ecL s(oIn.
Un!t N Mult!)l$ C<o!c$:
2. M(at Iord means t(e opposite o" organiAedH
a. disorganiAed
$. unorganiAed
c. desorgainAed
d. not organiAed
1. M(ic( Iord means t(e same as Kguest c(ecLsKH
a. customersS $ills
$. restaurant $ill
c. guest ta$
d. customer receipt
4. M(ic( Iord means t(e opposite o" <ailH
a. stand
$. t#pical
c. succeed
d. earn
@. Pou Iill need to LnoI (oI to Leep tracL o" mone# coming into
(VVVVVVVVVVVVV) and going out o" (VVVVVVVVVVVVV) #our $usiness. M(ic(
Iords correctl# complete t(e sentenceH
a. cas( receipts' cas( pa#ments
$. cas( pa#ments' cas( receipts
c. cas( pa#ments' guest c(ecLs
d. cas( s(eets' guest receipts
W. M(at does an accountant doH
a. clean ta$les
$. ring up customers
c. recordLeeping
d. place delieries
8. M(ic( Iord means to ma?e money <rom a jobH
a. Leep tracL
$. earn
c. ring up
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d. salar#
=. M(ic( one is 6O9 a t#pical IeeLl# cas( pa#ment according to ManuelH
a. "ood
$. emplo#ee Iages
c. adertising
d. taJes
?. M(at in"ormation is on a bguest c(ecLbH
a. customers' num$er o" guests' ta$les $eing sered' amount o" t(e
purc(ase
$. customers' num$er o" guests' "ood ordered' amount o" t(e
purc(ase
c. serer' num$er o" guests' "ood ordered' amount o" t(e purc(ase
d. serer' num$er o" guests' ta$les $eing sered' amount o" t(e
purc(ase
B. I" #ou donat Iant to VVVVVVVVV Iit( t(e recordLeeping part o" #our
$usiness' #ou can (ire an VVVVVVVVVVVVV.
a. $ot(er' accountant
$. earn' serer
c. pa# out' (ead Iaiter
d. adertise' $oss
23. M(at is a cas- registerH
a. o$&ect in t(e restaurant "rom I(ic( #ou can c(oose #our "ood
$. place in t(e restaurant I(ere #ou can use t(e toilet
c. o$&ect t(at Leeps t(e mone# and prints a guest ticLet
d. t(e paper in I(ic( t(e Iaiter)Iaitress Irites doIn t(e order
UNIT O
AEEPING YOUR RESTAURNT SUCCESSBUL
Goal+ 9o learn (oI to Leep a restaurant success"ul.
O0?$ct!"$ 1+ Cigure out t(e net pro"it ($e"ore taJes)' pro"it ratio' and
eJpense ratio "or t(is $usiness.
O0?$ct!"$ ++ State one Ia# t(is $usiness could increase its pro"it.
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O0?$ct!"$ 2+ Suggest a Ia# to c(ange #our $usiness to increase sales.
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MANUEL C-ECAS -IS RESTAURANTQS -EALT-
9(e time (as passed !uicLl# "or ManuelQs restaurant. La Masia is noI one
#ear old' and $usiness (as groIn. Manuel (as enlarged (is menu and
opened "or lunc(.
:ut Manuel (as $een "aced Iit( some serious pro$lems. Seeral ot(er
restaurants (ae opened in t(e area' and t(e econom# (as taLen a turn "or
t(e Iorse. People are starting to t(inL tIice a$out eating out' especiall# in
luJur# restaurants. Instead o" regular customers eating t(ree times a IeeL
in ManuelQs restaurant' t(e# ma# come in onl# once.
9(oug( (e is maLing a pro"it' itQs a loI one. Manuel is distur$ed a$out t(e
decline in customers. Ne decides to maLe some c(anges to Leep (is
restaurant pro"its groIing. Ne (as to "igure out a Ia# o" increasing (is
pro"its. S(ould (e raise t(e prices o" (is menu or reduce (is (oursH
A$$)!n4 You* Bu!n$ Succ$Gul
Eer#one I(o goes into $usiness Iants to $e success"ul. :ut (oI to
$e success"ul is alIa#s a $usiness oInerQs pro$lem.
9(ere are t(ree important Ia#s to Leep #our $usiness success"ul.
- MaLe sure #ou (ae enoug( mone# on (and.
- Oeep pro"it up and costs doIn.
- MaLe c(anges in #our $usiness I(eneer necessar#.
In t(e last unit' #ou learned (oI to Leep tracL o" cas( on a dail#
$asis. Oeeping accurate records o" #our sales and eJpenses is a must in
determining pro"it. 9(e same Lind o" s#stem can $e used on a IeeLl#'
mont(l#' or #earl# $asis to Leep tracL o" #our pro"it. In t(is unit' #ou Iill
learn (oI to c(ange #our $usiness to increase #our sales.
A$$)!n4 T*acH oG P*oG!t
Pro"it is I(at #ou receie "or #our (ard IorL. It is t(e amount le"t
oer "rom #our reenues (sales) a"ter all o" #our costs and eJpenses (ae
$een paid. M(en #ou add all t(e "igures oer t(e I(ole #ear as Manuel
did' #ou Iill come up Iit( a pro"it)loss statement.
/ pro"it)loss statement Iill tell #ou I(at #our $usiness oIes' I(at it
oIns' and (oI muc( pro"it #ou (ae made oer t(e #ear. / pro"it)loss
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statement Iill let #ou LnoI t(e direction #our $usiness is taLing "orm #ear
to #ear.
9(e pro"it)loss statement (as "ie areas+
- reenuesRmone# t(at comes into #our restaurant "rom retail cas(
and credit salesU
- cost o" goods soldRI(olesale cost o" t(e "ood t(at is sold to #our
customersU
- gross pro"itRamount o" mone# "rom retail sales a"ter pa#ing t(e
I(olesale costs "or suppliesU
- eJpensesRmone# spent in operating t(e $usiness' including
emplo#eesQ salaries' rent' utilities' adertising' and so onU and
- net pro"itRamount o" mone# le"t oer "rom #our gross pro"it
a"ter all #our restaurant eJpenses are paid. (6et Pro"it d 7ross
Pro"it [ EJpenses)
9(is is an eJample o" t(e pro"it)loss statement #ou mig(t use in #our
restaurant.
9Io Pear Pro"it)Loss Statement
I" #ou Iant to compare #our income and eJpenses "or tIo #ears' #ou
ma# use a "orm liLe t(is.

Pou can record #our "igures Iritten in dollars or in
percentages o" total gross sales' or $ot(. Ciguring in per centages
maLes it easier to compare (oI Iell #our restaurant did last #ear
Iit( (oI Iell it is doing t(is #ear. 9(e pro"it and eJpense ratios can
also (elp #ou compare (oI Iell #ou are doing oer t(e #ears.
9(e in"ormation in #our pro"it)loss statement can $e used to
"igure out t(e pro"it ratio and eJpense ratio o" #our restaurant. 5se
t(e "olloIing "ormula to compute t(ese ratios+
Pro"it ratio d 6et Pro"it)Reenues
EJpense ratio d EJpenses)Reenues
I%)*o"!n4 N$t P*oG!t
M(at i" #our pro"its are too loI and $usiness is not groIing
enoug(H Pou can tr# seeral Ia#s to increase t(em+
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o increase salesU
o raise pricesU or
o reduce eJpenses.
C<an4!n4 You* Bu!n$ to Inc*$a$ Sal$
<(anges in customer (a$its Iill alIa#s (ae an e""ect on t(e
restaurant $usiness. Cood and energ# s(ortages Iill $e an added
pro$lem. So #ouQll pro$a$l# need to increase prices "rom time to
time to raise #our pro"its. Pou mig(t also need to limit #our menu or
reduce #our num$er o" emplo#ees. It Iill all depend on t(e c(ange
#ou "eel Iill $e most e""ectie in increasing #our net pro"its.
Pou mig(t also Iant to improe #our menu or c(ange #our
image. :e"ore tr#ing to maLe an# c(anges' #ouQll need to do some
researc(. /sL #our customers and #our sta"" I(at t(e# Iould t(inL
o" #our ideas "or c(anges. Eer#$od#Qs opinion (elps. LooL at t(e
communit# and #our competitors. Stud# neI eating trends.
Sales ma# $e loI "or man# reasons. 9(oroug(l# inestigate
t(e reason #ou "eel t(e need "or c(ange. Manuel made c(anges in
(is prices as t(e econom# c(anged. Ne LneI ot(er restaurants Iould
$e raising prices' too. NoIeer' (e LneI t(at (e Iould (ae to Leep
up (is good serice to Leep (is customers coming.
Su%%a*(
Pou can "igure out pro"its and compare t(em on a mont(l# or
#earl# $asis $# recording income and eJpenses on a pro"it)loss
statement. I" #ou Iant to increase pro"its #ou must increase sales'
raise prices' or reduce eJpenses. 9o increase sales' #ou ma# need to
improe t(e !ualit# o" or maLe ot(er c(anges in #our restaurant.
L$a*n!n4 Act!"!t!$
2. M(at are t(e t(ree important Ia#s to Leep #our $usiness
success"ulH
1. EJplain net pro"it. <ompare it Iit( I(at is meant $# t(e term
gross pro"it.
4. M(at are some Ia#s to increase pro"its I(en sales are too loIH
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2. M(at Iord means t(e same as impuestos in Englis(H
a. success"ul
$. serious
c. I(eneer
d. taJes
1. M(at Iord means t(e same as bto maLe $iggerbH
a. enlarge
$. loI
c. decline
d. s(rinL
4. Manuel is distur$ed a$out t(e VVVVVVVVV in customers.
a. decline
$. s(rinL
c. loI
d. enlarge
@. M(ic( is NOT a Ia# to Leep #our $usiness success"ulH
a. maLe sure #ou (ae enoug( mone# on (and
$. Leep pro"it up and costs doIn
c. c(ange t(e decoration o" #our $usiness regularl#
d. maLe c(anges in #our $usiness I(eneer necessar#
W. M(ic( is an eJample o" somet(ing #ou oIn.
a. #our mot(eras plate
$. t(e restaurantas ta$les
c. t(e Iaiteras pencil
d. #our sering tra#
8. Oeeping VVVVVVVVVVV records o" #our sales and eJpenses is a bmustb in
determining pro"it.
a. loss
$. accurate
c. I(olesale
d. retail
=. M(ic( is an eJample o" bre!enuebH
a. a customer sitting at a ta$le
$. purc(asing $read "or t(e restaurant
c. a person pa#ing "or a drinL
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d. a Iaiter sering a drinL
?. M(ic( is 6O9 on a pro"it)loss statementH
a. reenue
$. eJpenses
c. gross pro"it
d. I(olesale
B. :e"ore tr#ing to maLe an# c(anges' #ouall need to do some VVVVVVVVVV.
a. trends
$. researc(
c. image
d. sta""
23. M(ic( is 6O9 considered bsta""b.
a. c(e"
$. Iaiter
c. "riend
d. $oss
MN

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