Organization = Planning + Routine + Refinement

The image of your business and how the public perceives your business is quite important.

When naming your business, come up with a name that reflects who you are and what you have to offer.

When developing a business name, what should you consider?

Public perception of your business is not as important as the quality of meals prepared.

Printed literature does not need to be expensive, but it must represent the business well.

Business cards should NOT include the following information:

Concerning brochures, they should:

A business domain name is the address Internet users type into their browser to find the business’s website.

Website visitor counters are recommended for each Personal Chef Service website.

Your website is like an online brochure.

An effective website will describe to the viewer/reader how you get things done.

Functional, successful websites are:

Your home office needs to be a location where you can keep:

Your mobile office briefcase should contain:

Most state health code regulations allow you to purchase food for a service ahead of the service date, and store these food items at your home.

Concerning your in-kitchen operations and sequence of cooking, you should:

A two-person standard menu format would be:

Which of the following does NOT represent a good menu planning balance?

You should keep a mileage log in your car and log the mileage before you begin a service as well as when you have arrived home following your service.

Concerning the labels, you place on your meal containers, what information does NOT need to be included?

When following up with a client after a service, what does NOT need to be asked?

The paperwork you should leave at your client’s home following a service includes:

When placing meal containers in the refrigerator or freezer, it is important to:

As a routine, you should always keep a large cooler in your vehicle to keep cold items cold.

To be an efficient personal chef, you should do the grocery shopping the night before a service to save time in the morning.

Generally, a personal chef will not prepare the same entrée twice within a certain time period unless specially asked to do so:

Generally, a personal chef will not prepare the same entrée twice within a certain time period unless specially asked to do so:

To be profitable, you need to operate your business using an organized system to track the tasks associated with your business.

You should keep a mileage log in your car and log the mileage before you begin a service as well as when you have arrived home following your service.