1. What are some key elements of location when it comes to developing a restaurant concept? Which ones would you consider the most important when starting out in your local territory and why? Explain your answer in detail.
2. Explain three factors that impact the level of detail required in a work breakdown structure (WBS) and provide examples to illustrate your ideas.
3. Describe what collective bargaining is and give some examples of the kinds of things that might be addressed in the collective bargaining process.