HOSP 410 Entire Course Restaurant Management Recent

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HOSP 410 Entire Course Restaurant Management Recent Click Link Below To Buy: http://hwcampus.com/shop/hosp-410-entire-course-restaurant-management-recent/ Or Visit www.hwcampus.com Contact Us: [email protected] A+ HOSP 410 Homework Chapter Questions Week 1 DeVry Chapter 1 1. Give three reasons why someone would want to own and operate a restaurant. 2. How important do you think it is to have restaurant experience before entering the business as an owner/operator? 3. Give three reasons people patronize restaurants. Chapter 2 1. Briefly describe the kinds and characteristics of restaurants. 2. What are the highlights of Mexican restaurant menus? 3. Name the elements that make for “fine dining.” HOSP 410 Homework Chapter Questions Week 2 DeVry Chapter 3 1. What is the relationship between your logo and your restaurant concept? 2. List five factors that together help formulate a restaurant 3. Can a particular site be wrong for one restaurant, write for another? Explain Chapter 4 1. How would your prioritize the consideration in menu planning for your restaurant? • Discuss how the equipment and menu must harmonize to create smooth operation. • How seriously should restaurant operators become involved with the nutritional content of food the chefs serve? HOSP 410 Homework Chapter Questions Week 3 DeVry Chapter 16 The percentage of weekly sales that should be forecasted for Friday and Saturday evening Why it is important to do budget forecast of sales, costs and profit The procedure in seeking a loan from the small Business Administration Chapter 17 What are some dangers of operating a restaurant as a partnership? How to arrange single taxation of a restaurant Management role and financial decisions of a limited partner HOSP 410 Homework Chapter Questions Week 5 DeVry Chapter 10 Currently Available Equal Opportunity Training and Outreach Programs Current Topics under the “Statistics” Link Current Statistics available Under Sexual Harassment Information Necessary to File a Charge Chapter 11 Internet Questions Job Advert Restaurant Receptionist Accounts Assistant Job Description and Responsibilities • Responsibilities include welcoming visitors, answering inquiries, maintaining directories Job Description and Responsibilities • The position holder will assist the chief accountant in preparing… • Requirements • A higher diploma in front office management. • Requirements • Honors degree in finance, accounting, economics or business management. • Application Procedure HOSP 410 Homework Chapter Questions Week 6 DeVry Chapter 12 & Chapter 13 The difference between employee development and training How a manager/owner involves in behavior modeling How I would set up my training program How I would get across my policies Service personnel must be aware of the degree of social distance desired by their customers How I would handle the situation of the four men in the booth Importance of eye contacts to patrons Suitable phrases for greeting patrons Suitable phrases for saying goodbye to a patron HOSP 410 Entire Course Project Week 1-7 DeVry HOSP 410 Course Project Week 1 DeVry What is the name of your vision? You can include this on your title page. A rough outline of your paper. Introduction for your paper (this should be at least one page and should clearly reflect your vision as if you are trying to sell it). Preview: The most important thing before developing a restaurant is to decide on the type of restaurant one wants to develop. For example, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After deciding this, the owner must design and develop the concept. The concept may… HOSP 410 Course Project Week 2 DeVry Concept Development (see Chapter 3): What is the concept behind your decision? Site Selection (see Chapter 3): Where will your restaurant be located? Why did you choose this location? Menu Development (see Chapter 4): What type of menu will you use? How did you decide on pricing? To meet paper length requirements, it is a good idea to aim for approximately one page per topic. Preview: The concept behind the decision will be based on the dietary measures concept. The company will follow McDonald’s fast foods concept, which may be either thri9ough, a franchise. It is clear that the company’s, mission to provide high… HOSP 410 Course Project Week 3 DeVry Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up your new venture. Figure 16.2 on page 452 shows a great way to estimate startup costs. Licenses and Approvals (see Chapter 16): Identify the necessary permits and licenses you will need (local and state requirements). Design, Furnishings, and Equipment (see Chapters 3 and 5): Describe the layout of your restaurant. If you are able to come up with a sketch, that would be great, but it is not required. What type of equipment will you need? To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The hotel will throw fast casual resort type which means that the fast casual layout must be adopted. The hotel will have the following sections. The entrances which is also the reception, the food storage area with refrigerators, the kitchen section, the employee… HOSP 410 Case Study Week 4 DeVry Visit the Nation’s Restaurant News website at www.nrn.com. From the website home page, go to Food & Beverage, News & Trends. For this case study, you will need to find a current article that is relevant to your concept in the course project. Write a report that includes the following. 1. An overview of the F&B trend, and why you think it is relevant to your concept. 2. Advantages and disadvantages associated with the trend. 3. How do you think this trend will positively affect the financial growth of your concept? 4. Step-by-step implementation of the trend you are adopting based on the article. This case study assignment should be at least three pages following APA formatt. At the end of your work, an additional page should include APA formatted reference page. Preview: According to this article, people across the world are striving to live healthy lifestyles, and this is the reason many are now aware of the sports and the importance of maintaining a balanced diet. The consumers across the United States prefer feeding on foods that have low calories concentration such as the sunburns, and the standard sandwiches. However, the consumer trend is going affected with the four primary… HOSP 410 Course Project Week 5 DeVry Employment of Key Personnel (see Chapter 11 and 12): Who are the key personnel you will need to employ? Selection and Training of Key Personnel (see Chapter 11 and 12): How will you select and train key personnel? To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The hotel will employ 50 people to serve in various capacities. For example, hotel assistants or support team will include back office assistants, bartender, concierge, housekeeper, waiters, and servers. The hotel will also need… HOSP 410 Course Project Week 6 DeVry Market Analysis (see Chapter 15): Explain the kind of restaurant and where it fits into the overall industry. Who is your target population? Competition Analysis (see Chapter 15): Analyze the competition’s strengths and weaknesses. Figure 15.6 in the text shows a great comparison benefit matrix. To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The restaurant concept will be the fine dining restaurant as the company aims to offer the best in terms of food, service, and atmosphere. The company aims to serve the upwardly mobile clientele such as the middle to high-income earners who know and can identify with the finest things. The food will be… HOSP 410 Course Project Week 7 DeVry This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, if you do not make any corrections from the different drafts, you will lose points. Remember that you are submitting this final part of the project as if it was a proposal to financial investors, and you are looking to get the funds to open your dream restaurant. Make sure this part is professional, well-written, and organized. Your project should now be complete. Remember to include the Title page, Table of Contents, Introduction, and Conclusion. Remember to use APA format throughout the paper and submit an APA reference page at the end of the project (separate page). Preview: The most important thing before opening and operating a restaurant is to decide on the type of restaurant one wants to develop. In this relation, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After making this decision, the owner must design and develop the concept. The concept may be… HOSP 410 Discussions Week 1-7 All Posts 337 Pages DeVry HOSP 410 Introduction to Restaurants and Kinds and Characteristics of Restaurants Discussions Week 1 All Posts 56 Pages DeVry HOSP 410 Introduction to Restaurants Discussions 1 Week 1 All Posts 24 Pages DeVry The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why not? Please elaborate on your answer, and feel free to share some examples…. HOSP 410 Kinds and Characteristics of Restaurants Discussions 2 Week 1 All Posts 32 Pages DeVry In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend of characteristics of restaurants today? Back up your answer with some research either from our textbook or any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post. I can see where the chef driven fast food model would be very popular. Do you have any examples of these types of restaurants?… HOSP 410 Concept, Location, and Design and The Menu Discussions Week 2 All Posts 44 Pages DeVry HOSP 410 Concept, Location, and Design Discussions 1 Week 2 All Posts 22 Pages DeVry Concept, location, and design are major elements in the success of a restaurant. Discuss current concept trends and why you believe these trends are successful in today’s world of restaurants. Anyone else have a good example of a restaurant app? Who is the owner of the most famous athlete-based restaurant?… HOSP 410 The Menu Discussions 2 Week 2 All Posts 22 Pages DeVry The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the menu is considered to be a strong selling tool, and how front of the house staff can increase their check average by selling the menu effectively. Can a menu be “too much”? I.e. Too many items?… HOSP 410 Financing and Leasing and Legal and Tax Matters Discussions Week 3 All Posts 47 Pages DeVry HOSP 410 Financing and Leasing Discussions 1 Week 3 All Posts 24 Pages DeVry Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital funds. What are some key areas of consideration when presenting a financial plan to a group of investors? What are some do’s and don’t’s?… HOSP 410 Legal and Tax Matters Discussions 2 Week 3 All Posts 23 Pages DeVry Understanding taxes is not only important to the success of the restaurant, it is also important for the owner to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and don’t forget to cite your sources in your posts…. HOSP 410 Bar and Beverage and Restaurant Operations Discussions Week 4 All Posts 46 Pages DeVry HOSP 410 Bar and Beverage Discussions 1 Week 4 All Posts 23 Pages DeVry The bar is a profitable area for a restaurant. It is also one of the highest liability areas of a restaurant. In recent years, there is growing awareness of drinking and driving. We will begin this week’s discussion with the liability restaurants face when serving alcoholic beverages. To what extent do you believe a restaurant owner is liable when serving alcoholic beverages? How about bartenders and servers?… HOSP 410 Restaurant Operations Discussions 2 Week 4 All Posts 23 Pages DeVry In this discussion thread, we will review a variety of operational topics as related to restaurants: from controlling costs to food safety and sanitation, and also proper purchasing. What are some main areas of control in a restaurant? Give a few examples, and explain how these areas of control are unique to a restaurant business. How would you respond to a hostess asking for a down payment on your reservation?… HOSP 410 Restaurant Leadership and Management and Organization, Recruiting, and Staffing Discussions Week 5 All Posts 52 Pages DeVry HOSP 410 Restaurant Leadership and Management Discussions 1 Week 5 All Posts 28 Pages DeVry Many studies have been conducted about leadership and management. Leadership in restaurants presents unique challenges. We will begin our discussion this week exploring some of those challenges. What are some unique challenges in leadership of restaurants? Give examples and support your answer with research (properly cite research)…. HOSP 410 Organization, Recruiting, and Staffing Discussions 2 Week 5 All Posts 24 Pages DeVry Staffing the restaurant properly is key to the overall success of the organization. Identify at least three different jobs you would find in a restaurant? List some tasks associated with those jobs…. HOSP 410 Employee Training and Development and Service and Guest Relations Discussions Week 6 All Posts 45 Pages DeVry HOSP 410 Employee Training and Development Discussions 1 Week 6 All Posts 21 Pages DeVry Proper employee training and development in the restaurant industry is lacking. We will begin this week’s discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee training and development in the restaurant industry? Retention is one of the biggest problems facing the restaurant industry. What are some of the strategies that can be used to combat this issue?… HOSP 410 Service and Guest Relations Discussions 2 Week 6 All Posts 24 Pages DeVry Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had inadequate service. What are some essential steps of service that must be evident in any type of restaurant, and why do you think these steps of service are so important? What are some strategies that create the best impression possible? Is the customer always right?… HOSP 410 Technology in the Restaurant Industry and Restaurant Business and Marketing Plans Discussions Week 7 All Posts 47 Pages DeVry HOSP 410 Technology in the Restaurant Industry Discussions 1 Week 7 All Posts 24 Pages DeVry Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a blink of an eye. We will start our discussion this week by sharing some new technologies in the restaurant industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it? What didn’t you like?… HOSP 410 Restaurant Business and Marketing Plans Discussions 2 Week 7 All Posts 23 Pages DeVry In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time? Why or why not?… HOSP 410 Final Exam DeVry (TCO 1) Which of the following is a disadvantage of being in the restaurant business? (Points : 4) 1. Long hours and excessive fatigue 2. B) Management 3. Job security 4. A and C (TCO 2) In drawing up a restaurant mission statement, the following features should be explicit: (Points : 4) Market(s) served Kinds of food served and the atmosphere in which it will be served Ethical standards None of the above (TCO 2) Who said, “If you have fun at what you do, you’ll never work a day in your life.” (Points : 4) Ray Krock Davis Thomas Carl Karcher Norman Brinker (TCO 3) Promotion: (Points : 4) Includes communication and seeks to inform and persuade guests. Patterns the way management and ownership have decided to relate to guests. is the activity by which restaurateurs seek to persuade guests not only to become first time buyers, but also to become repeat guests. A and C (TCO 3) In restaurant marketing, several factors affect the price relationship of: (Points : 4) Demand and supply, the number of restaurants in the area, the cost of food and beverages. Demand and supply, sales mix, and product life cycle. Demand and supply, shrinking guest loyalty, sales mix, the competitors prices and overhead costs. All of the above (TCO 3) A promotional campaign may have which of the following goals? (Points : 4) To introduce new menu items To create brand royalty To increase sales at all times of the day A and B (TCO 4) A term loan is repaid in: (Points : 4) Installments, usually over a period longer than a year. One installment, usually at the end of the year. Installments, usually over a year period. Two installments, during a two year term, at the end of the year. (TCO 5) Hours worked include: (Points : 4) 30 minute meal breaks if working under 5 hours per shift. Coffee breaks. Meal periods if the employee is frequently interrupted by calls to duty. B and C (TCO 5) Which of the following is a non-depreciable item? (Points : 4) Land Building Equipment Furnishings (TCO 6) Consistency in food preparation is achieved by: (Points : 4) Having an extensive menu and few cooks. Standardizing recipes and cooking procedures. Having several chefs using different recipes. Offering a small selection of food items. (TCO 6) According to the text, which of the following should be front and center in the restaurant business? (Points : 4) Finding a location The menu Planning the restaurant design and décor Marketing initiatives (TCO 7) Fortified wines: (Points : 4) Have had brandy or wine alcohol added to them. Are carbonized. Are the same as other varietals but are aged longer. Have less alcohol content than other varietals. (TCO 7) Many licensed casual and upscale restaurants have beverage sales of ___________% of total sales. (Points : 4) 15 – 20 25 – 30 35 – 45 45 – 55 (TCO 8) Who usually sets up the system in the Purchasing Cycle? (Points : 4) Purveyors and the chef Shareholders and potential investors of the restaurant Key people, manager, and chef All of the above (TCO 8) The length of time an item can be stored without appreciable loss in quality or weight is called its: (Points : 4) Maintenance period Freshness life Shelf life Safety period (TCO 9) Open kitchens are also called: (Points : 4) Theater kitchens Exhibition kitchen Open-room kitchen Open-space kitchen (TCO 9) Evaporative coolers can be installed in kitchens and reduce the cost of cooling considerably where humidity in the outside air is ______. (Points : 4) Low High Moderate None of the above (TCO10) The cost of food sold divided by food revenue equals the: (Points : 4) Net profit Opening inventory Food cost percentage Closing inventory (TCO 10) Which of the following is not a fixed payroll cost? (Points : 4) FICA Employee benefits Health insurance 401K (TCO 11) What is the difference between Job Description and Job Specifications? Please include three strong examples from a restaurant you are familiar with. (Points : 30) A job description pertains to the primary responsibilities of a given position in the company while a job specification refers to… (TCO 9) When selecting the right equipment for a restaurant, what are some of the questions should you ask? Write at least three of those questions you should ask yourself. Why it is important for you to know the answers to those questions prior to selecting the right equipment? (Points : 30) Three of these questions are the following:… It is important to determine what my needs are so that I can ensure that the… (TCO 8) Please list and briefly explain a regular purchasing process for a restaurant. (Points : 30 The following is the regular purchasing process for a restaurant: 1. Determine the quality of food standards required…. (TCO 2) The noted writer Martin M. Pegler describes 60 successful theme restaurants in Europe and American in his book Theme Restaurant Design. He divides theme restaurants into six categories, as stated on Page 39 of your text. Write an essay on two of those themes and give modern day examples of the two you have chosen to write about. Discuss the nature of theme, why it is successful, and what they do in terms of decor, service and menu to maintain their consistency of image. (Points : 30) An example of a Hollywood-themed restaurant is the Planet Hollywood restaurant. The nature of this theme is that it gives the feeling of wealth and fame that are… (TCO 1) Discuss at least three challenges of restaurant operation. Give examples of challenges that are unique to restaurants in comparison to other businesses. (Points : 30) One challenge is with regards to employee turnover. Restaurants usually have a high turnover rate, as people see it as a dead-end job where they… (TCO13) Computer based training, known as ______, is delivered via the Internet or proprietary. (Points : 4) C-learning P-learning E-learning A-learning (TCO 13) Product management allows managers to: (Points : 4) Track products through each stage of their life cycle to reorder when par stock reaches its upper limit. Track importing inventory from vendors. Track products through each stage of the inventory life cycle and automatically reorder items that fall below the par stock level. B and C only. (TCO 12) The foodservice team system has one major advantage. (Points : 4) Customers don’t have to wait long. Customers get their meals hot. Servers can pool their tips and make more money. Servers don’t have to work so hard. (TCO 12) Customer service, including customer recognition, is important for all restaurants but particularly so for: (Points : 4) QSRs Coffee shops Dinner houses None of the above (TCO 11) According to TGI Friday’s philosophy, you should think of guests as: (Points : 4) Your relatives Your friends Someone you admire and respect Ladies and gentlemen serving ladies and gentlemen (TCO 11) Fundamental to the entire personnel function is: (Points : 4) Scheduling Management Job specification Task and job analysis

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HOSP 410 Entire Course Restaurant Management Recent Click Link Below To Buy: http://hwcampus.com/shop/hosp-410-entire-course-restaurant-management-recent/ Or Visit www.hwcampus.com Contact Us: [email protected] A+ HOSP 410 Homework Chapter Questions Week 1 DeVry Chapter 1 1. Give three reasons why someone would want to own and operate a restaurant. 2. How important do you think it is to have restaurant experience before entering the business as an owner/operator? 3. Give three reasons people patronize restaurants. Chapter 2 1. Briefly describe the kinds and characteristics of restaurants. 2. What are the highlights of Mexican restaurant menus? 3. Name the elements that make for “fine dining.” HOSP 410 Homework Chapter Questions Week 2 DeVry Chapter 3 1. What is the relationship between your logo and your restaurant concept? 2. List five factors that together help formulate a restaurant 3. Can a particular site be wrong for one restaurant, write for another? Explain Chapter 4 1. How would your prioritize the consideration in menu planning for your restaurant? • Discuss how the equipment and menu must harmonize to create smooth operation. • How seriously should restaurant operators become involved with the nutritional content of food the chefs serve? HOSP 410 Homework Chapter Questions Week 3 DeVry Chapter 16 The percentage of weekly sales that should be forecasted for Friday and Saturday evening Why it is important to do budget forecast of sales, costs and profit The procedure in seeking a loan from the small Business Administration Chapter 17 What are some dangers of operating a restaurant as a partnership? How to arrange single taxation of a restaurant Management role and financial decisions of a limited partner HOSP 410 Homework Chapter Questions Week 5 DeVry Chapter 10 Currently Available Equal Opportunity Training and Outreach Programs Current Topics under the “Statistics” Link Current Statistics available Under Sexual Harassment Information Necessary to File a Charge Chapter 11 Internet Questions Job Advert Restaurant Receptionist Accounts Assistant Job Description and Responsibilities • Responsibilities include welcoming visitors, answering inquiries, maintaining directories Job Description and Responsibilities • The position holder will assist the chief accountant in preparing… • Requirements • A higher diploma in front office management. • Requirements • Honors degree in finance, accounting, economics or business management. • Application Procedure HOSP 410 Homework Chapter Questions Week 6 DeVry Chapter 12 & Chapter 13 The difference between employee development and training How a manager/owner involves in behavior modeling How I would set up my training program How I would get across my policies Service personnel must be aware of the degree of social distance desired by their customers How I would handle the situation of the four men in the booth Importance of eye contacts to patrons Suitable phrases for greeting patrons Suitable phrases for saying goodbye to a patron HOSP 410 Entire Course Project Week 1-7 DeVry HOSP 410 Course Project Week 1 DeVry What is the name of your vision? You can include this on your title page. A rough outline of your paper. Introduction for your paper (this should be at least one page and should clearly reflect your vision as if you are trying to sell it). Preview: The most important thing before developing a restaurant is to decide on the type of restaurant one wants to develop. For example, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After deciding this, the owner must design and develop the concept. The concept may… HOSP 410 Course Project Week 2 DeVry Concept Development (see Chapter 3): What is the concept behind your decision? Site Selection (see Chapter 3): Where will your restaurant be located? Why did you choose this location? Menu Development (see Chapter 4): What type of menu will you use? How did you decide on pricing? To meet paper length requirements, it is a good idea to aim for approximately one page per topic. Preview: The concept behind the decision will be based on the dietary measures concept. The company will follow McDonald’s fast foods concept, which may be either thri9ough, a franchise. It is clear that the company’s, mission to provide high… HOSP 410 Course Project Week 3 DeVry Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up your new venture. Figure 16.2 on page 452 shows a great way to estimate startup costs. Licenses and Approvals (see Chapter 16): Identify the necessary permits and licenses you will need (local and state requirements). Design, Furnishings, and Equipment (see Chapters 3 and 5): Describe the layout of your restaurant. If you are able to come up with a sketch, that would be great, but it is not required. What type of equipment will you need? To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The hotel will throw fast casual resort type which means that the fast casual layout must be adopted. The hotel will have the following sections. The entrances which is also the reception, the food storage area with refrigerators, the kitchen section, the employee… HOSP 410 Case Study Week 4 DeVry Visit the Nation’s Restaurant News website at www.nrn.com. From the website home page, go to Food & Beverage, News & Trends. For this case study, you will need to find a current article that is relevant to your concept in the course project. Write a report that includes the following. 1. An overview of the F&B trend, and why you think it is relevant to your concept. 2. Advantages and disadvantages associated with the trend. 3. How do you think this trend will positively affect the financial growth of your concept? 4. Step-by-step implementation of the trend you are adopting based on the article. This case study assignment should be at least three pages following APA formatt. At the end of your work, an additional page should include APA formatted reference page. Preview: According to this article, people across the world are striving to live healthy lifestyles, and this is the reason many are now aware of the sports and the importance of maintaining a balanced diet. The consumers across the United States prefer feeding on foods that have low calories concentration such as the sunburns, and the standard sandwiches. However, the consumer trend is going affected with the four primary… HOSP 410 Course Project Week 5 DeVry Employment of Key Personnel (see Chapter 11 and 12): Who are the key personnel you will need to employ? Selection and Training of Key Personnel (see Chapter 11 and 12): How will you select and train key personnel? To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The hotel will employ 50 people to serve in various capacities. For example, hotel assistants or support team will include back office assistants, bartender, concierge, housekeeper, waiters, and servers. The hotel will also need… HOSP 410 Course Project Week 6 DeVry Market Analysis (see Chapter 15): Explain the kind of restaurant and where it fits into the overall industry. Who is your target population? Competition Analysis (see Chapter 15): Analyze the competition’s strengths and weaknesses. Figure 15.6 in the text shows a great comparison benefit matrix. To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The restaurant concept will be the fine dining restaurant as the company aims to offer the best in terms of food, service, and atmosphere. The company aims to serve the upwardly mobile clientele such as the middle to high-income earners who know and can identify with the finest things. The food will be… HOSP 410 Course Project Week 7 DeVry This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, if you do not make any corrections from the different drafts, you will lose points. Remember that you are submitting this final part of the project as if it was a proposal to financial investors, and you are looking to get the funds to open your dream restaurant. Make sure this part is professional, well-written, and organized. Your project should now be complete. Remember to include the Title page, Table of Contents, Introduction, and Conclusion. Remember to use APA format throughout the paper and submit an APA reference page at the end of the project (separate page). Preview: The most important thing before opening and operating a restaurant is to decide on the type of restaurant one wants to develop. In this relation, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After making this decision, the owner must design and develop the concept. The concept may be… HOSP 410 Discussions Week 1-7 All Posts 337 Pages DeVry HOSP 410 Introduction to Restaurants and Kinds and Characteristics of Restaurants Discussions Week 1 All Posts 56 Pages DeVry HOSP 410 Introduction to Restaurants Discussions 1 Week 1 All Posts 24 Pages DeVry The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why not? Please elaborate on your answer, and feel free to share some examples…. HOSP 410 Kinds and Characteristics of Restaurants Discussions 2 Week 1 All Posts 32 Pages DeVry In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend of characteristics of restaurants today? Back up your answer with some research either from our textbook or any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post. I can see where the chef driven fast food model would be very popular. Do you have any examples of these types of restaurants?… HOSP 410 Concept, Location, and Design and The Menu Discussions Week 2 All Posts 44 Pages DeVry HOSP 410 Concept, Location, and Design Discussions 1 Week 2 All Posts 22 Pages DeVry Concept, location, and design are major elements in the success of a restaurant. Discuss current concept trends and why you believe these trends are successful in today’s world of restaurants. Anyone else have a good example of a restaurant app? Who is the owner of the most famous athlete-based restaurant?… HOSP 410 The Menu Discussions 2 Week 2 All Posts 22 Pages DeVry The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the menu is considered to be a strong selling tool, and how front of the house staff can increase their check average by selling the menu effectively. Can a menu be “too much”? I.e. Too many items?… HOSP 410 Financing and Leasing and Legal and Tax Matters Discussions Week 3 All Posts 47 Pages DeVry HOSP 410 Financing and Leasing Discussions 1 Week 3 All Posts 24 Pages DeVry Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital funds. What are some key areas of consideration when presenting a financial plan to a group of investors? What are some do’s and don’t’s?… HOSP 410 Legal and Tax Matters Discussions 2 Week 3 All Posts 23 Pages DeVry Understanding taxes is not only important to the success of the restaurant, it is also important for the owner to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and don’t forget to cite your sources in your posts…. HOSP 410 Bar and Beverage and Restaurant Operations Discussions Week 4 All Posts 46 Pages DeVry HOSP 410 Bar and Beverage Discussions 1 Week 4 All Posts 23 Pages DeVry The bar is a profitable area for a restaurant. It is also one of the highest liability areas of a restaurant. In recent years, there is growing awareness of drinking and driving. We will begin this week’s discussion with the liability restaurants face when serving alcoholic beverages. To what extent do you believe a restaurant owner is liable when serving alcoholic beverages? How about bartenders and servers?… HOSP 410 Restaurant Operations Discussions 2 Week 4 All Posts 23 Pages DeVry In this discussion thread, we will review a variety of operational topics as related to restaurants: from controlling costs to food safety and sanitation, and also proper purchasing. What are some main areas of control in a restaurant? Give a few examples, and explain how these areas of control are unique to a restaurant business. How would you respond to a hostess asking for a down payment on your reservation?… HOSP 410 Restaurant Leadership and Management and Organization, Recruiting, and Staffing Discussions Week 5 All Posts 52 Pages DeVry HOSP 410 Restaurant Leadership and Management Discussions 1 Week 5 All Posts 28 Pages DeVry Many studies have been conducted about leadership and management. Leadership in restaurants presents unique challenges. We will begin our discussion this week exploring some of those challenges. What are some unique challenges in leadership of restaurants? Give examples and support your answer with research (properly cite research)…. HOSP 410 Organization, Recruiting, and Staffing Discussions 2 Week 5 All Posts 24 Pages DeVry Staffing the restaurant properly is key to the overall success of the organization. Identify at least three different jobs you would find in a restaurant? List some tasks associated with those jobs…. HOSP 410 Employee Training and Development and Service and Guest Relations Discussions Week 6 All Posts 45 Pages DeVry HOSP 410 Employee Training and Development Discussions 1 Week 6 All Posts 21 Pages DeVry Proper employee training and development in the restaurant industry is lacking. We will begin this week’s discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee training and development in the restaurant industry? Retention is one of the biggest problems facing the restaurant industry. What are some of the strategies that can be used to combat this issue?… HOSP 410 Service and Guest Relations Discussions 2 Week 6 All Posts 24 Pages DeVry Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had inadequate service. What are some essential steps of service that must be evident in any type of restaurant, and why do you think these steps of service are so important? What are some strategies that create the best impression possible? Is the customer always right?… HOSP 410 Technology in the Restaurant Industry and Restaurant Business and Marketing Plans Discussions Week 7 All Posts 47 Pages DeVry HOSP 410 Technology in the Restaurant Industry Discussions 1 Week 7 All Posts 24 Pages DeVry Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a blink of an eye. We will start our discussion this week by sharing some new technologies in the restaurant industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it? What didn’t you like?… HOSP 410 Restaurant Business and Marketing Plans Discussions 2 Week 7 All Posts 23 Pages DeVry In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time? Why or why not?… HOSP 410 Final Exam DeVry (TCO 1) Which of the following is a disadvantage of being in the restaurant business? (Points : 4) 1. Long hours and excessive fatigue 2. B) Management 3. Job security 4. A and C (TCO 2) In drawing up a restaurant mission statement, the following features should be explicit: (Points : 4) Market(s) served Kinds of food served and the atmosphere in which it will be served Ethical standards None of the above (TCO 2) Who said, “If you have fun at what you do, you’ll never work a day in your life.” (Points : 4) Ray Krock Davis Thomas Carl Karcher Norman Brinker (TCO 3) Promotion: (Points : 4) Includes communication and seeks to inform and persuade guests. Patterns the way management and ownership have decided to relate to guests. is the activity by which restaurateurs seek to persuade guests not only to become first time buyers, but also to become repeat guests. A and C (TCO 3) In restaurant marketing, several factors affect the price relationship of: (Points : 4) Demand and supply, the number of restaurants in the area, the cost of food and beverages. Demand and supply, sales mix, and product life cycle. Demand and supply, shrinking guest loyalty, sales mix, the competitors prices and overhead costs. All of the above (TCO 3) A promotional campaign may have which of the following goals? (Points : 4) To introduce new menu items To create brand royalty To increase sales at all times of the day A and B (TCO 4) A term loan is repaid in: (Points : 4) Installments, usually over a period longer than a year. One installment, usually at the end of the year. Installments, usually over a year period. Two installments, during a two year term, at the end of the year. (TCO 5) Hours worked include: (Points : 4) 30 minute meal breaks if working under 5 hours per shift. Coffee breaks. Meal periods if the employee is frequently interrupted by calls to duty. B and C (TCO 5) Which of the following is a non-depreciable item? (Points : 4) Land Building Equipment Furnishings (TCO 6) Consistency in food preparation is achieved by: (Points : 4) Having an extensive menu and few cooks. Standardizing recipes and cooking procedures. Having several chefs using different recipes. Offering a small selection of food items. (TCO 6) According to the text, which of the following should be front and center in the restaurant business? (Points : 4) Finding a location The menu Planning the restaurant design and décor Marketing initiatives (TCO 7) Fortified wines: (Points : 4) Have had brandy or wine alcohol added to them. Are carbonized. Are the same as other varietals but are aged longer. Have less alcohol content than other varietals. (TCO 7) Many licensed casual and upscale restaurants have beverage sales of ___________% of total sales. (Points : 4) 15 – 20 25 – 30 35 – 45 45 – 55 (TCO 8) Who usually sets up the system in the Purchasing Cycle? (Points : 4) Purveyors and the chef Shareholders and potential investors of the restaurant Key people, manager, and chef All of the above (TCO 8) The length of time an item can be stored without appreciable loss in quality or weight is called its: (Points : 4) Maintenance period Freshness life Shelf life Safety period (TCO 9) Open kitchens are also called: (Points : 4) Theater kitchens Exhibition kitchen Open-room kitchen Open-space kitchen (TCO 9) Evaporative coolers can be installed in kitchens and reduce the cost of cooling considerably where humidity in the outside air is ______. (Points : 4) Low High Moderate None of the above (TCO10) The cost of food sold divided by food revenue equals the: (Points : 4) Net profit Opening inventory Food cost percentage Closing inventory (TCO 10) Which of the following is not a fixed payroll cost? (Points : 4) FICA Employee benefits Health insurance 401K (TCO 11) What is the difference between Job Description and Job Specifications? Please include three strong examples from a restaurant you are familiar with. (Points : 30) A job description pertains to the primary responsibilities of a given position in the company while a job specification refers to… (TCO 9) When selecting the right equipment for a restaurant, what are some of the questions should you ask? Write at least three of those questions you should ask yourself. Why it is important for you to know the answers to those questions prior to selecting the right equipment? (Points : 30) Three of these questions are the following:… It is important to determine what my needs are so that I can ensure that the… (TCO 8) Please list and briefly explain a regular purchasing process for a restaurant. (Points : 30 The following is the regular purchasing process for a restaurant: 1. Determine the quality of food standards required…. (TCO 2) The noted writer Martin M. Pegler describes 60 successful theme restaurants in Europe and American in his book Theme Restaurant Design. He divides theme restaurants into six categories, as stated on Page 39 of your text. Write an essay on two of those themes and give modern day examples of the two you have chosen to write about. Discuss the nature of theme, why it is successful, and what they do in terms of decor, service and menu to maintain their consistency of image. (Points : 30) An example of a Hollywood-themed restaurant is the Planet Hollywood restaurant. The nature of this theme is that it gives the feeling of wealth and fame that are… (TCO 1) Discuss at least three challenges of restaurant operation. Give examples of challenges that are unique to restaurants in comparison to other businesses. (Points : 30) One challenge is with regards to employee turnover. Restaurants usually have a high turnover rate, as people see it as a dead-end job where they… (TCO13) Computer based training, known as ______, is delivered via the Internet or proprietary. (Points : 4) C-learning P-learning E-learning A-learning (TCO 13) Product management allows managers to: (Points : 4) Track products through each stage of their life cycle to reorder when par stock reaches its upper limit. Track importing inventory from vendors. Track products through each stage of the inventory life cycle and automatically reorder items that fall below the par stock level. B and C only. (TCO 12) The foodservice team system has one major advantage. (Points : 4) Customers don’t have to wait long. Customers get their meals hot. Servers can pool their tips and make more money. Servers don’t have to work so hard. (TCO 12) Customer service, including customer recognition, is important for all restaurants but particularly so for: (Points : 4) QSRs Coffee shops Dinner houses None of the above (TCO 11) According to TGI Friday’s philosophy, you should think of guests as: (Points : 4) Your relatives Your friends Someone you admire and respect Ladies and gentlemen serving ladies and gentlemen (TCO 11) Fundamental to the entire personnel function is: (Points : 4) Scheduling Management Job specification Task and job analysis

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