HOSP 585 All Discussion Questions

HOSP 585 Week 1 DQ 1 Organizational Structure in Lodging Compare and contrast the organizational structure of limited-service hotels and full-service hotels. Examine the structure of the Front Office department in a limited-service hotel versus a full-service hotel HOSP 585 Week 1 DQ 2 The General Manager Read Appendix 9-1: "A day in the Life of a General Manager" and discuss the central role of the general manager of a hotel. What role does the general manager play in the hotel's TQM business philosophy? How does a general manager develop a service and performance culture? HOSP 585 Week 2 DQ 1 Describe & Evaluate the Ideal Applicants Describe the ideal applicants for a front office and a housekeeping position. Prepare a short job description for a front office applicant. Prepare a short job description for a housekeeping applicant HOSP 585 Week 2 DQ 2 Checking into a Hotel As a guest, have you ever encountered an issue while checking into a hotel? Any problems with the room assigned? Was the cleanliness of a room not to your satisfaction? If you had a problem, how did the hotel management handle it? How would you have handled it? If you never have had a bad experience in a hotel, what good experiences have you have? HOSP 585 Week 3 DQ 1 Food and Beverage Services in a Hotel What are some of the F & B services commonly found in a hotel? When staying at a hotel, do you use any of these F & B services? Why or why not? HOSP 585 Week 3 DQ 2 Profitability of Food and Beverage Why do you think that most food and beverage departments in hotels are not profitable? What do you think hotels can do to turn a profit in a food and beverage department? HOSP 585 Week 4 DQ 1 Sales and Marketing Management Analyze the merits of different methods of sales and marketing for a lodging establishment. What is the role of the director of sales and marketing in a hotel operation? HOSP 585 Week 4 DQ 2 Yield Management Define yield management and discuss how it can be achieved. What are the main elements of yield management? Who manages yield management in a lodging operation? HOSP 585 Week 5 DQ 1 Restaurant Concepts Explain the relationship between a concept and market. Discuss some qualities of a successful restaurant concept HOSP 585 Week 5 DQ 2 Ideal Location for a Restaurant Identify factors to consider in choosing a restaurant's location. Describe and discuss the ideal location for an independently owned, family-style restaurant HOSP 585 Week 6 DQ 1 Restaurant Business and Marketing Plan Select and discuss one main element of a restaurant business plan. Select and discuss one main element of a restaurant marketing plan HOSP 585 Week 6 DQ 2 Restaurant Legal and Financial Issues What legal and financial consideration must a restaurant manager consider? Select one legal or financial consideration and discuss in detail with your classmates HOSP 585 Week 7 DQ 1 Restaurant menus Go online and look at the menus of different restaurants in different regions of the country. Select one of the menus that interest you. What was appealing to you when you reviewed the menu? What did you think about the menu's design and layout; was it good or bad design and layout? Why did you come to that conclusion? HOSP 585 Week 7 DQ 2 Restaurant planning and design Discuss what must be considered when planning and designing a restaurant. Choose and discuss one selection factor in purchasing kitchen equipment.