Title: MGT 372 learning consultant / tutorialrank.com
1MGT 372 learning consultant/ tutorialrank
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2MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 1 Individual Assignment Impact of
Management Style Paper - MGT 372 Week 1 DQ 1
- MGT 372 Week 1 DQ 2
- MGT 372 Week 2 Individual Assignment Article
Analysis - MGT 372 Week 2 Learning Team Assignment
Organizational Chart and Presentation - MGT 372 Week 2 DQ 1
- MGT 372 FINAL EXAM
-
- Questions 1 5 are True or False.
- Highlight the answer in Bold Red.
- Question 1 -
- The bottom-up method of job and task analysis is
based on a new establishment with new employees.
True or False
3MGT 372 learning consultant/ tutorialrank
- What are FOH and BOH job functions? What are
differences and similarities between FOH and BOH
employees? What effect do these differences and
similarities have on managing a food and beverage
operation?
- What is a managers role in a food and beverage
operation? How may this role affect the
operations profitability? Please feel free to
draw from personal work-related experiences.
4MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 1 Individual Assignment Impact of
Management Style Paper
- Prepare a 700- to 1,050-word paper in which you
describe the effect of a managers actions on a
food and beverage operation. Address the
following -
- Create a list of seven situations in
which a managers actions indirectly or directly
affect a guests dining experience. -
- What is guest service? Why is guest service
important to a food and beverage operation? How
can managers increase the level of guest service
provided? Recommend at least three strategies.
5MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 2 Individual Assignment Article
Analysis
- Whose role is it to market a food and beverage
operation? What are three internal promotional
activities a manager may implement to increase
sales? How do these activities increase the
operations profitability?
- Resources Electronic Reserve Readings,
University Library -
- Locate two articles concerning staffing
challenges in food and beverage operations. -
- Prepare a 1,050- to 1,400-word analysis in which
you discuss staffing challenges specific to food
and beverage operations. Address the following
6MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 2 Learning Team Assignment
Organizational Chart and Presentation
- Submit your Organizational Chart and Presentation
to the facilitator. -
- Select the food and beverage operations at
Baderman Island or one with which you are
familiar. The organization is the basis for this
and subsequent assignments. -
- Obtain facilitator approval of your organization
prior to beginning the assignment.
- What are components of cost of sales? How is cost
of sales calculated? How does cost of sales
affect a food and beverage operations
profitability? What areas would you examine to
improve cost of sales?
7MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 3 Individual Assignment Guest
Service Paper
- What tools are available for managers to use when
forecasting? What role does forecasting play in
managing a food and beverage operation? What
operational variables must a manager consider?
What is the difference between short- and
long-term forecasting? -
- Please respond in 200 300 words.
- Resources Student website, Week Three readings
-
- Prepare a 750- to 1,050-word paper in which you
describe the level of service you received during
a recent dining experience. -
- Evaluate the service you received.
8MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 3 Learning Team Assignment Role of
Marketing Paper
- Submit your Role of Marketing Paper to the
facilitator. -
- Use the organization you selected in your
Organizational Chart and Presentation. -
- Prepare a 1,050- to 1,400-word paper in which you
examine the role of marketing in the
organization. What is your organization doing to
bring in new customers and retain existing ones?
Which of the four Ps of marketing must be
emphasized? Why? Provide supporting facts from at
least two resources. This assignment is due in
Week Three.
- What regulatory agencies monitor the food and
beverage industry? What effect do regulations
mandated by these agencies have on a food and
beverage operations management? What regulations
should be eliminated or added? Why?
9MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 4 Individual Assignment Forecasting
Paper
- What are three different food safety concerns? As
a manager, what procedures would you follow or
implement to ensure proper food safety? How would
you ensure these procedures were followed?
- Prepare a 1,400- to 1,750-word paper in which you
discuss the importance of forecasting in a food
and beverage operation. - Identify different types of forecasting, compare
and contrast short- and long-term forecasting,
identify tools available to managers, and discuss
the importance of forecasting to a food and
beverage operations profitability and cash flow.
10MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 4 Learning Team Assignment
Profitability Evaluation
- Submit your Profitability Evaluation to the
facilitator. - Select one of the following food and beverage
operations -
- The Tenney at Night
- Morgan Bistro
- What recent trends have affected the food and
beverage industry? What implications have these
had on food and beverage operations? How have
managers adjusted to meet these demands? What new
trends may affect the food and beverage industry
11MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 5 Individual Assignment Trends in
Food and Beverage Management Paper
- What are some advances in food and beverage
technology? What effect have these advances had
on managing the food and beverage industry? What
are some ethical concerns brought about by these
advances?
- Prepare a 750- to 1,050-word paper in which you
identify three trends that have affected the food
and beverage industry. Describe the effect of
these trends. What effect has technology had on
the food and beverage industry and its operations?
12MGT 372 learning consultant/ tutorialrank
- MGT 372 Week 5 Learning Team Assignment Food and
Beverage Regulations Presentation
- Select one of the following regulatory aspects of
food and beverage operations -
- Health codes or Hazard Analysis and
Critical Control Point - Employment law
- Responsible alcohol policies
- Workers compensation
- Americans with Disabilities Act or
reasonable accommodations
13MGT 372 learning consultant/ tutorialrank
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