Geography Questions

DBM 380 Week 1 DQ 2
    Based on the Manegold (2009) article, what are two new methods of optimizing data retrieval from a high-use database?

Geography

WGU INT1 TASK 3. Popcorn Experiment
    INT1 TASK 3. POPCORN EXPERIMENT.  INCLUDES PICTURES AND GRAPHS. This is my submission that passed. This is meant for a study guide for those who are having trouble. Remember WGU uses turnitin to check the paper. Check out my other tutorials

Geography

HOSP 585 Hotel and Restaurant Management Week 7 HW
    Please download and See Attachment for answers. Put them in your own words please! Thanks! Chapter 4: The Menu How would you prioritize the considerations in menu planning for your restaurant? To achieve maximum efficiency in your restaurant’s kitchen, who should be involved? Discuss how the equipment and menu must harmonize to create a smooth operation. 7. How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve? 8. Describe the sources of the menu items that will be featured on your menu. 10. What will your restaurant food-cost percentage be? How will you achieve it? Chapter 5: Planning and Equipping the Kitchen 1. Before equipment selection takes place, what factors must you evaluate? Use at least three examples of equipment in your discussion. 3. Why are low-temperature dishwashing machines

Geography

HOSP 585 Hotel and Restaurant Management Week 6 HW
    Please download and See Attachment for answers. Put them in your own words please! Thanks! Chapter 15 1. Describe restaurant marketing. 2. What is the difference between marketing and sales? 4. Give examples of how marketing solves customer problems. 6. What is meant by market positioning? 9. Develop an outline for your restaurant’s marketing and business plan. 12. Discuss which restaurant promotions are the most effective. Chapter 16 1. In drawing up a sales budget for a casual Italian restaurant, what percentage of weekly sales should be forecasted for Friday and Saturday evenings? 4. Aside from its value in planning, why is it essential to do a budget forecast of sales, costs, and profit? 5. Suppose that after forecasting sales and deducting expenses, you are left with 3 percent operating profit before interest charges and taxes. What

Geography

HOSP 585 Hotel and Restaurant Management Week 5 HW
    Please download and See Attachment for answers. Put them in your own words please! Thanks! Chapter 1 1. Give three reasons why someone would want to own and operate a restaurant. 2. Success in any business requires effort, perseverance, self-discipline, and ability. What other personality traits are especially important in the restaurant business? 3. In entering the restaurant business as an owner/operator, the individual has a choice of buying, building, or franchising. Which would you choose for minimizing risks? For expressing your own personality? For maximizing return on investment? 4. How important do you think it is to have restaurant experience before entering the business as an owner/operator? 5. Give three reasons people patronize restaurants. 6. What can we learn from the history and development of restaurants? Chapter 2 1. Briefly describe the kinds and

Geography

HOSP 585 Hotel and Restaurant Management Week 4 HW
    Please download and See Attachment for answers. Put them in your own words please! Thanks! Chapter 5 1. Describe the duties of the director of sales in a full-service hotel. 2. What factors would you utilize to determine whether or not a sales department in a full-service hotel is organized for success? 3. What information should be included in a function book entry? 4. Why is a one-stop service contract important for an association executive? 5. What is room pickup, and why is it important to a convention hotel? 6. Describe the monthly forecast and the instruction memo, and indicate their purpose. 7. If you were to explain to a newly hired convention services manager in a full-service hotel the key aspects of the job, what would you say? 8. What do other marketing functions such as promotions, packaging, and database marketing have as a common goal with sales? 9. Why is it

Geography

HOSP 585 Hotel and Restaurant Management Week 2 HW
    Please download and See Attachment for answers. Put them in your own words please! Thanks! Chapter 3 1. In the last two hours, I’ve delivered the baggage of six incoming guests, routed messages to guests on three different floors, and helped four other guests check out. Who am I? 2. A guest arrives without a reservation. Explain the check-in procedure. 3. Name the functions of the front office. 4. Why does the front desk clerk depend on the housekeeper? Chapter 4 1. If a housekeeping department with 25 employees added two new housekeepers in one month, what would the turnover percent- age be for that month? If this rate continued similarly for the remainder of the year, what would the annual turnover percentage be? 2. I give the guest rooms a general cleaning every three weeks, including high wall dusting, cleaning the bathroom tile, and vacuuming the drapes, blinds, and sofas.

Geography

HOSP 585 Hotel and Restaurant Management Week 1 HW
    Please download and See Attachment for answers. Put them in your own words please! Thanks!   1. What is the difference between work teams and quality circles? 2. Compare centralization and decentralization. 3. Which span of control results in a tall organization? A flat organization? 4. Should a first-line manager delegate more or less responsibility than a top manager? Explain your answer. 5. List the principal functions of each major department of a full- service hotel. 6. A customer notifies the front desk that a table in her room has a broken leg and that when she set her room service tray on it, it tipped over and scattered the food on the floor. List the depart- ments to which this information must be conveyed and the actions they must take.     1. Describe the short-term, intermediate-term, and long-term demands on a general manager’s time. 2. If you were directed to prepare a

Geography

HOSP 585 Hotel and Restaurant Management Week 8 Test
    Please purchase and see attachment for the answers. Please put them in your own words! Thanks! HOSP 585 Week 8 : Wk8 Final   Essay Questions 1. (TCO F) You are the vice president of purchasing for Darden Restaurant group in Orlando, which owns several restaurant chain brands. You have just hired a new purchasing director for food service equipment. You are preparing to spend some time with him and review some key features of various types of kitchen equipment that will assist him in determining the needs of the corporation. Prepare an outline of what you will review with your new employees. Arrange and assemble a training guide on key features for the following pieces of food service equipment: stoves and ovens, deep-fat fryers, low-temperature ovens, forced-air convection oven, microwave oven, infrared oven,

Geography

HOSP 585 Hotel and Restaurant Management Week 4 Midterm
    Please purchase and see attachment for the answers! Please use your own words for the answers! Thanks!   Week 4 : Hotel Marketing and Sales and the Importance of Yield Management - Midterm Exam 1. (TCO A) Which of the following is not a common promotion used in the lodging industry? (Points : 5)        Price promotion        Frequency programs        Trial offers        Package promotion   2. (TCO A) Which department offers the highest profit margins? (Points : 5)        Restaurant        Room service        Banquet catering        Kitchen  

Geography