HOSP 585 Week 8 Final Exam

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, hot-food holding
tables, refrigerators and freezers, and ice machines. You will also compare and
contrast the benefits and disadvantages of these types of equipment so
that a better purchasing job will be done. (Points : 40)

2.(TCO G) You
are planning to open a restaurant with expected sales volume of $1,500,000 per
annum. You have located an ideal location for your new restaurant venture. You
are meeting with the property managers and developers to negotiate a lease.
Develop and formulate a strategy on what you would like to have included in the
lease. Defend why you selected this strategy. (Points : 40)

3.(TCO B) The
registration staff functions are critical to the overall satisfaction of
the guest. If you were an assistant manager responsible for the room’s
division of a full-service hotel, how would you organize the registration
and guest services staff? What are the best practices you would establish
for handling guest services, the registration process, arrivals,
departures, and group arrivals? How will your staff interact with the
guest as they arrive and check out of the hotel? (Points : 40)

4.(TCO C) The
cost of labor in the housekeeping department can be highest at a
full-service hotel. How would you control labor costs in a full-service hotel?
Explain in detail how you would calculate a labor schedule for the
hotel. Using best practices, how would you calculate and what methods
would you use to reduce turnover? (Points : 40)

5.(TCO
A) Analyze and appraise the various kinds and characteristics of
restaurant organizations and their owners. Compare and contrast corporate
owned and independent restaurants. Examine three restaurateurs who have been
successful. Give examples and analysis of the organization of three multi-unit
chains. In your judgment, were they successful or unsuccessful? (Points : 40)

6.(TCO E) You
have decided to open a new restaurant. You have located a restaurant location
that meets all the site requirements and demographics for all the site
requirements and demographics for a fast food operation. Would you consider
leasing of the property? Why or why not? What might be included in the lease
agreement if you decided to lease from the current owner? Give some specifics
on typical restaurant leases. (Points : 40)

7.(TCO D) You are the general manager of a full-service
hotel. You need to set up best practices to organize and staff your sales and
marketing department. Discuss how you would set up your sales staff. What are
the responsibilities of the various members of the sales department? Give an
overview of characteristics you would like to promote and establish in your
sales department and the characteristics of your sales people. (Points : 40)HOSP 585 Week 8 Final Exam1.(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, hot-food holding
tables, refrigerators and freezers, and ice machines. You will also compare and
contrast the benefits and disadvantages of these types of equipment so
that a better purchasing job will be done. (Points : 40)2.(TCO G) You
are planning to open a restaurant with expected sales volume of $1,500,000 per
annum. You have located an ideal location for your new restaurant venture. You
are meeting with the property managers and developers to negotiate a lease.
Develop and formulate a strategy on what you would like to have included in the
lease. Defend why you selected this strategy. (Points : 40)3.(TCO B) The
registration staff functions are critical to the overall satisfaction of
the guest. If you were an assistant manager responsible for the room’s
division of a full-service hotel, how would you organize the registration
and guest services staff? What are the best practices you would establish
for handling guest services, the registration process, arrivals,
departures, and group arrivals? How will your staff interact with the
guest as they arrive and check out of the hotel? (Points : 40)4.(TCO C) The
cost of labor in the housekeeping department can be highest at a
full-service hotel. How would you control labor costs in a full-service hotel?
Explain in detail how you would calculate a labor schedule for the
hotel. Using best practices, how would you calculate and what methods
would you use to reduce turnover? (Points : 40)5.(TCO
A) Analyze and appraise the various kinds and characteristics of
restaurant organizations and their owners. Compare and contrast corporate
owned and independent restaurants. Examine three restaurateurs who have been
successful. Give examples and analysis of the organization of three multi-unit
chains. In your judgment, were they successful or unsuccessful? (Points : 40)6.(TCO E) You
have decided to open a new restaurant. You have located a restaurant location
that meets all the site requirements and demographics for all the site
requirements and demographics for a fast food operation. Would you consider
leasing of the property? Why or why not? What might be included in the lease
agreement if you decided to lease from the current owner? Give some specifics
on typical restaurant leases. (Points : 40)