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Financing and Leasing Restaurant Management – 10 Questions

Please answer these 10 questions I have below. I have attached the whole book, you must get the answers from Chapter 16 Financing and Leasing. Assignment is due 7/22/2017 tomorrow at 5pm eastern time.1.In drawing up a sales budget for a casual Italian restaurant, what percentageof weekly sales should be forecasted for Friday and Saturday evenings?2.A casual restaurant with a $1-million sales volume should have how manyfull-time equivalent employees?3.What labor, food, beverage, and occupancy costs should the above restauranthave? Express your answer as both a percentage of sales and as a dollarfigure.4.Aside from its value in planning, why is it essential to do a budget forecastof sales, costs, and profit?5.Suppose that after forecasting sales and deducting expenses, you are leftwith 3 percent operating profit before interest charges and taxes. What wouldyou do?6.List, in order of priority, four sources of financing you would approach inseeking funds for your restaurant.7.In seeking a construction loan, would you expect to have the entire amountof the loan given to you in a lump sum? Explain.8.The procedure in seeking a loan from the Small Business Administration isfairly elaborate. What is the usual sequence for this process?9.The recommendation is made to “stockpile your credit.” What does this mean?10.Is it possible (not probable) to start a restaurant without any cash of your own? Explain.

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