How do midscale restaurants differ from high-check average restaurants?
How do midscale restaurants differ from high-check average restaurants?
How do midscale restaurants differ from high-check average restaurants?
DeVry HOSP310 -All Discussions, Assignments,Case Study- May 2016No Final ExamDeVry HOSP310 week 1 discussion DQ 1 & DQ 2DQ 1Baby Boomer Demand (graded)Why are the baby boomers so important? What impact do you see them having on the hospitality industry in the next few years? In the longer-term future? Please referto Chapter Two as you participate in this discussion.Tip for Beginning the Discussion: Of course, you can draw from your own experience or your homework for the week, but a good way to begin discussing this question isto answer the first question and then come back a day later. As the week progresses, we will move into other issues raised by the rest of the class and I.DQ 2Managing Diversity and Change (graded)How do such trends as the changing diversity of the U.S. population, two-income families, changes in family structure, and changing income distribution effect theHospitality industry? Please refer to Chapter Two, pp. 40-46 primarily, as you participate in this graded TDA. Of course, you may also draw upon web sites, yourhomework assignment, and your own personal experience in this discussion throughout the week.DeVry HOSP310 week 2 discussion DQ 1 & DQ 2DQ 1Midscale vs. High-Check Restaurants (graded)How do midscale restaurants differ from high-check average restaurants? What new and interesting trends have you noticed in food service over the last couple ofyears?DQ 2QSR Franchising Pros & Cons (graded)What are the advantages and disadvantages of QSR franchising from the perspective of the franchisor? Let’s discuss the pros and cons of franchise operations fromboth sides of the table – franchisee and franchisor.DeVry HOSP310 week 3 discussion DQ 1 & DQ 2DQ 1Grocery Chains (graded)Discuss the competitive practices of grocery chain stores in your area. How have these businesses begun to engage in competitive practices that are now affecting all ofthe food service operations in your community?DQ 2Technology (graded)Explain how technology helps hospitality businesses to know more about different customer segments. Gradually, at your instructor’s direction, move into a discussion ofhow technology is also helping hospitality operations to perform more efficiently in the Front-of-the-House and in the Back-of-the-House areas of operation.DeVry HOSP310 week 4 discussion DQ 1 & DQ 2DQ 1 Ask a Question (https://www.hometaskguru.com/question/post)Search Home (https://www.hometaskguru.com/) / Main Subjects (https://www.hometaskguru.com/browse/main)/ Health Care (https://www.hometaskguru.com/browse/subject/19/Health-Care)/ General Health Care (https://www.hometaskguru.com/browse/subcategory/253/General-Health-Care) / Question on General Health CareQUESTIONInappropriate content? Let us know. (https://www.hometaskguru.com/home/report/q/132932)DeVry HOSP310 -All Discussions,Assignments,Case Study- May 2016Asked by sharpieDated: 10th Mar’17 10:09 AMBounty offered: $120.00Search for existing questions and tutorials…SupportHello! How can I help you?(Note: This is a paid service)Type here and press enter..Tutor Support – OnlinePowered by tawk.to10/10/2017 DeVry HOSP310 -All Discussions,Assignments,Case Study- May 2016 – SKU 132932https://www.hometaskguru.com/question/view/132932/DeVry-HOSP310-All-DiscussionsAssignmentsCase-Study-May-2016 2/5Hotels in Small Communities (graded)The local community lodging industry with its two or three property types makes for an interesting discussion. (1) What types of properties are present in your community,and how have they evolved? (2) How does each meet guest needs? (3) What kind of technology do they apply to serve guest needs?Begin by answering question (1) asa group, and then move into questions (2) and (3) later in the week at the direction of your instructor.DQ 2Business & Pleasure Travelers (graded)Business and pleasure travelers are the bread and butter of most hotel’s occupancy rates. After reading about these types of travelers in pp. 285-287 of your text, beginthis discussion by describing how you think the hotel industry can best serve the needs of business travelers. Later in the week, at your instructor’s direction, begin todiscuss how the hotel best serves the needs of the pleasure traveler. By the end of the week, each class member should be able to summarize this discussion byproviding a list of the ways each segment requires similar and different guest services.DeVry HOSP310 week 5 discussion DQ 1 & DQ 2DQ 1The Internet (graded)Thoughtfully discuss the advantages and disadvantages provided to hotels by the Internet. For starters, discuss how the Internet affects the traditional role of travelagents. Then, your instructor will guide you into a discussion about how the Internet has become a competitor of all hospitality operations in ways that are provokingmore and better promotional planning on the part of all hospitality businesses.DQ 2Competitve Forces (graded)Let’s discuss the various competitive forces in the hospitality industry, especially in the lodging industry. Let’s begin with the fragmented markets. How is the lodgingindustry perceived to be a fragmented market?DeVry HOSP310 week 6 discussion DQ 1 & DQ 2DQ 1Contemporary Tourism (graded)Travel and tourism historically have been on the rise. What are some of the factors that have caused the increase in tourism? How about during the economic downturn?DQ 2Recreation, Wellness & Leisure (graded)Recreation, wellness, and leisure activities are as old as society itself. However, a society that can afford to play on the scale that North Americans do is new. Let’s beginthis discussion by explaining the planned play environment of theme parks. What are they, and why do people frequent them?DeVry HOSP310 week 7 discussion DQ 1 & DQ 2DQ 1Service as Intangible (graded)Hospitality service is made up of transactions that are numerous, diverse, and often private. In a dining room, for instance, each interaction between a food server and aguest is usually just between the two of them, or at most, between the server and the guest’s party at that table. How do you, as a manager, prepare and train a foodserver to know both how to anticipate and to meet the guest’s expectations for excellent service?DQ 2Creating Service Cultures (graded)A company’s culture can be defined as a shared meaning held by members that distinguishes the organization from other organizations. This system is, on closerexamination, a set of key characteristics that the organization values.Visit the website for the Ritz Carlton Hotel Company (www.ritzcarlton.com/home.asp (http://www.ritzcarlton.com/home.asp)) and begin to discuss how the saying “Puttingon the Ritz” has evolved to mean creating a service culture of sheer excellence for guests who frequent these hotels.DeVry HOSP310 week 2 QuizDeVry HOSP310 week 2 Quiz1. Question : TCO 2: As far as tourism, who are the biggest spenders?Consumers whose standard of living threshold has been passed ( : pg 22<font< body=””>)</font<>Consumers whose standard of living has still to move upwardConsumers whose standard of living are below the standard levelNone listedQuestion 2. Question : TCO 4: Having a recession:will increase tourismwill hurt tourismSupportHello! How can I help you?(Note: This is a paid service)Type here and press enter..Tutor Support – OnlinePowered by tawk.to10/10/2017 DeVry HOSP310 -All Discussions,Assignments,Case Study- May 2016 – SKU 132932https://www.hometaskguru.com/question/view/132932/DeVry-HOSP310-All-DiscussionsAssignmentsCase-Study-May-2016 3/5will strengthen tourismwill do nothing to tourismQuestion 3. Question : TCO 6: Point of sale (POS):Computerized version of the old cash registerInterfaces with back of the house and ordering operationsCan aid inventory control managementAll of the above (page 81)Question 4. Question : TCO 12: The outlook of food serviceSee and do new thingsRelax/get rid of stressHave others wait on mePeople are less willing to spend time cooking their own food. (page 67)Question 5. Question : TCO 1: Explain and list two ways Baby Boomers will impact the tourism industries now through the year 2020? Cite at least three examples inyour answer.Question 6. Question : TCO 1: In detail, explain and give three examples of each pro and con of owning a franchise food service establishment.DeVry HOSP310 week 4 QuizDeVry HOSP310 week 4 quiz atest 2016 may1. Question : TCO 9: Outsourcing is:the management of food service to management companies. (CH 7 Page 199 The management of food service to management companies)the laying off of food service workers.how all food service franchise operations manage their food service department.how all individually owed food service operations manage their food service department.Question 2. Question : TCO 6: How is the Internet being used in food service competition among restaurants? Cite three clear and easy to understand examples.Question 3. Question : TCO 6: What are three advantages of managed services? Cite three examples.Question 4. Question : TCO 4: Explain ways hotels can increase sales to international travelers. Cite at least two examples in your answer.Question 5. Question : TCO 4: Compare the guest service offerings of an Executive Conference Center vs. a Luxury hotel. Cite three similarities and three differences.DeVry HOSP310 week 7 Quiz1.Question :TCO 2: Explain in detail what it means to have zero defects in service? Does it mean perfection?Question 2.Question :TCO 2: Explain what comps are (give three examples), and why are they important to casinos?Question 3.Question :TCO 9: Many people attend festivals all over the country, provide three detailed examples of the benifits of having festivals.DeVry HOSP310 week 3 Case StudyCase StudyComplete Case Study #1:Site Name:Center for Science in the Public InterestSupportHello! How can I help you?(Note: This is a paid service)Type here and press enter..Tutor Support – OnlinePowered by tawk.to10/10/2017 DeVry HOSP310 -All Discussions,Assignments,Case Study- May 2016 – SKU 132932https://www.hometaskguru.com/question/view/132932/DeVry-HOSP310-All-DiscussionsAssignmentsCase-Study-May-2016 4/5Background Information:The Center for Science in the Public Interest (CSPI) is a nonprofit education and advocacy organization that focuses on improving the safetyand nutritional quality of our food supply. CSPI seeks to promote health through educating the public about nutrition and alcohol; it represents citizens’ interests beforelegislative, regulatory, and judicial bodies; and it works to ensure that advances in science are used for the public’s good. It has been very active in targeting therestaurant industry with their public interest issues.Exercises:Highlight theNutrition Action Newsletter, then click onArchives. Choose and read a current or previous article that targets a segment of the restaurant industry.Discuss how the article you read might impact the restaurant industry. Do you think this article will persuade the restaurant industry to change? Why or why not?Suggested length: One to one and a half pages, double-spaced, 12-point text.Do you believe the issues raised by CSPI are justified? Should the restaurant industry change, or should CSPI just mind its own business? Why or why not?Suggested length: One to one and a half pages, double-spaced, 12-point text.APA source citations are required(in-text and on a separate reference page).DeVry HOSP310 week 6 Case StudyCase StudyComplete Case Study #2:Site Name:The World Travel & Tourism CouncilBackground Information:The World Travel & Tourism Council (WTTC) is the forum for global business leaders, comprising the presidents, chairs, and CEOs of 100 ofthe world’s foremost companies. It is the only body representing the private sector in all parts of the travel and tourism industry worldwide. WTTC’s mission is to raiseawareness of the full economic impact of the world’s largest generator of wealth and jobs: travel and tourism. Governments are encouraged to unlock the industry’spotential by adopting the council’s policy framework for sustainable tourism development.Exercises:Visit the WTTC website, and thoroughly answer the following questions:Question #1:What is the WTTC’s blueprint for new tourism? What are the three strategic priorities included in the blueprint?Question #2:The WTTC produces an annual review of travel & tourism every year for its readers. Find the most recent edition and offer a one to two page synopsis ofthe WTTC predictions for global travel and tourism. Please highlight the key world regions that are expecting major changes.Your submitted paper should be 3 to 5 pages in length.APA source citations are required(in-text and on a separate reference page).DeVry HOSP310 week 1 assignmentAssignmentIn the Powers text in Chapter 1 (pp. 34-35), you will find a section entitledInternet Exercises. Please complete items #1 and #3, making sure to thoroughly visit eachweb page and carefully answering the required questions for each item. In Chapter 2 (pp. 62-63), you will find a similar section as the one above. Please complete items#1 and #2, also making sure to thoroughly visit each web page and carefully answering the required questions for each item.You must include APA references (in-textand on a seprate reference page) for your sources.Submit your assignment to the Dropbox located on the silver tab at the top of this pageDeVry HOSP310 week 5 assignmentJune 12, 2016Week 51a. Find and discuss at least two trends that are occurring in the hotel industry as defined by the consultants on this Web site1b. Based on the news articles from Hotel Online, along with your current readings in the newspaper, textbooks, blogs, and so on, discuss a trend youbelieve is impacting the hotel industry and indicate why you think it is important.2a. Browse through the Web sites for the three REITs. What are the similarities and differences among them?2b. Who is the target market for each REIT?2c. What hotels and resorts are in the portfolio for each REIT?2d. Which of the above REITs is/are considered a “paper clip REIT”? How does it differ from a standard REIT?3a. How do the Wyndham Hotel Group and Choice Hotel Group position themselves to compete with one another?3b. Surf both sites and describe the franchise information that is provided by each company. Which company provides the most extensive information?SupportHello! How can I help you?(Note: This is a paid service)Type here and press enter..Tutor Support – OnlinePowered by tawk.to10/10/2017 DeVry HOSP310 -All Discussions,Assignments,Case Study- May 2016 – SKU 132932https://www.hometaskguru.com/question/view/132932/DeVry-HOSP310-All-DiscussionsAssignmentsCase-Study-May-2016 5/54a. All three of the above hotel companies compete for the same target population. What marketing strategies do they use to attract customers to theirhotels? How do they differ?4b. In your opinion, which hotel company has the best marketing strategies on its Web site? Why?4c. What are the similarities and differences among these three companies regarding how they market their hotels versus how the Choice and Cendant hotelgroups market their hotels?
Like this:Like Loading…