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1. Why is hospitality (foodservice) gaining importance to the modern cultural institution of today? Relate an experience where you either had a good or bad experience at a museum, zoo, aquarium or historic home. What were your expectations going into the foodservice experience?
2. What are the crucial components to designing a market research program for a restaurant or catering operation?
3. How would you design a system and policy to generate sales for a foodservice operation?
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