1. Name five (5) resource requirements of the restaurant. Explain their functions if they are business equipment.
2. How will you ensure expenditure on your resource requirements are realistic? For each of your resources listed above provide one measure to ensure expenditure is realistic.
3. How will you measure and monitor the effectiveness of your resource planning.
4. What forms of consultation with individuals and teams could assist in improving allocation of resources?
5. What common equipment faults could impact negatively on your operations? What will you do in the event of equipment fault or breakdown?