Category Archives: MGT 372

MGT 373 Week 5 Learning Team Assignment ROI Paper and Presentation New Work

 

MGT 373 Week 5 Learning Team Assignment ROI Paper and Presentation New Work

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MGT 373 Week 5 Learning Team Assignment ROI Paper and Presentation New Work

Present your ROI presentation to the class.

Use your Event RFP and the pricing guidelines for services at Baderman Island.

Prepare a 2,100- to 2,450-word cost-benefit analysis of your event.

Develop criteria you would use to measure your event’s success and its cost feasibility.

Determine the ROI for the event. Would you recommend moving forward with the event? If not, what factors could be modified to make it more feasible?

Prepare a 15- to 20 minute oral presentation accompanied by 12-15 Microsoft® PowerPoint® slides.

Format your paper consistent with APA guidelines.

Submit your ROI paper to the facilitator.

Present your ROI presentation to the class.

MGT 372 Entire Course New Work

 

MGT 372 Entire Course New Work

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MGT 372 Entire Course New Work

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 Week 2 DQ 2

MGT 372 Week 3 Individual Assignment Guest Service Paper

MGT 372 Week 3 Learning Team Assignment Role of Marketing Paper

MGT 372 Week 3 DQ 1

MGT 372 Week 3 DQ 2

MGT 372 Week 4 Individual Assignment Forecasting Paper

MGT 372 Week 4 Learning Team Assignment Profitability Evaluation

MGT 372 Week 4 DQ 1

MGT 372 Week 4 DQ 2

MGT 372 Week 5 Individual Assignment Trends in Food and Beverage Management Paper

MGT 372 Week 5 Learning Team Assignment Food and Beverage Regulations Presentation

MGT 372 Week 5 DQ 1

MGT 372 Week 5 DQ 2

MGT 372 Final Exam Guide

MGT 372 Final Exam Guide New Work

 

MGT 372 Final Exam Guide New Work

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MGT 372 Final Exam Guide New Work

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

Question 2 –

Federal and state laws and regulations restrict the use of employment tests if they are not valid or reliable. True or False

Question 3 –

Cost controls need to be ive. True or False

Question 4 –

Duty of care refers to an employer providing health care benefits. True or False

Question 5 –

ASP stands for All Stations Prepared. True or False

Questions 6 – 10 are Multiple Choice

Highlight the answer in Bold Red.

Question 6 –

COGS stands for:

a. Cooks Order Goods Sold

b. Cost Of Goods Sold

c. Cost Of Good Service

d. Control Of Goods and Services

Question 7 –

QSR stands for:

a. Quality Service Reports

b. Quantity Standards Required

c. Quick-Service Restaurant

d. Quick Service Routine

Question 8 –

ACF stands for:

a. American Certified Food

b. Actual Cost of Fixtures

c. American Culinary Fund

d. Actual Cost of Food

Question 9 –

LCI stands for:

a. Liquor Control Index

b. Loss Control Instructions

c. Learner-Controlled Instruction

d. Labor Cost Index

Question 10 –

USAR stands for:

a. United States Academic Reform

b. Uniform Services Accounting Report

c. United States Accounting Report

d. Uniform System of Accounts for Restaurants

When complete, please submit as a Word Document attachment in your Individual Forum.

MGT 372 Week 1 DQ 2 New Work

 

MGT 372 Week 1 DQ 2 New Work

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MGT 372 Week 1 DQ 2 New Work

What is a manager’s role in a food and beverage operation? How may this role affect the operation’s profitability? Please feel free to draw from personal work-related experiences.

MGT 372 Week 1 Individual Assignment Impact of Management Style Paper New Work

 

MGT 372 Week 1 Individual Assignment Impact of Management Style Paper New Work

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MGT 372 Week 1 Individual Assignment Impact of Management Style Paper New Work

Prepare a 700- to 1,050-word paper in which you describe the effect of a manager’s actions on a food and beverage operation. Address the following:

• Create a list of seven situations in which a manager’s actions indirectly or directly affect a guest’s dining experience.

• Describe the effect of these actions on a food and beverage operation’s profitability.

Format consistent with APA guidelines. Please provide at least two (2) references to support your discussion.

Submit completed assignment to assignment link.

MGT 372 Week 1 DQ 1 New Work

 

MGT 372 Week 1 DQ 1 New Work

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MGT 372 Week 1 DQ 1 New Work

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?

MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation New Work

 

MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation New Work

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MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation New Work

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.

Create an organizational chart for your organization in which you describe the function of each position and classify as a front of the house (FOH) and back of the house (BOH) positions.

Prepare a 15- to 20-minute oral presentation incorporated as speaker’s notes accompanied by 12-15 Microsoft® PowerPoint® slides, illustrating your organizational chart. Address the following:

• Examine the relationship between food and beverage front of the house and back of the house operations.

• Discuss similarities between FOH and retail sales, and between BOH and manufacturing. How do these similarities create a potential for conflict between BOH and FOH operations? This assignment is due in Week Two.

MGT 372 Week 2 Individual Assignment Article Analysis New Work

 

MGT 372 Week 2 Individual Assignment Article Analysis New Work

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MGT 372 Week 2 Individual Assignment Article Analysis New Work

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:

• Briefly summarize each article.

• Identify challenges presented in each article.

• How do these challenges affect a food and beverage operation?

• How may a manager overcome these challenges?

Format consistent with APA guidelines. Please provide at least two (2) references to support your discussion.

MGT 372 Week 2 DQ 1 New Work

 

MGT 372 Week 2 DQ 1 New Work

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MGT 372 Week 2 DQ 1 New Work

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.

MGT 372 Week 2 DQ 2 New Work

 

MGT 372 Week 2 DQ 2 New Work

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MGT 372 Week 2 DQ 2 New Work

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 operation’s profitability?