MGT 372 Instant Education/uophelp

1. ABS 415 Course Tutorial For more course tutorials visit www.uophelp.com

2. ABS 415 Course Tutorial MGT 372 Entire Course MGT 372 Entire Course • 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 – 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

3. ABS 415 Course Tutorial MGT 372 Week 1 DQ 1 MGT 372 Week 1 DQ 2 • 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 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.

4. ABS 415 Course Tutorial MGT 372 Week 1 Individual Assignment Impact of Management Style Paper MGT 372 Week 2 DQ 1 • 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. • 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.

5. ABS 415 Course Tutorial MGT 372 Week 2 DQ 2 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 operation’s 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:

6. ABS 415 Course Tutorial MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation MGT 372 Week 3 DQ 1 • 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. • What are components of cost of sales? How is cost of sales calculated? How does cost of sales affect a food and beverage operation’s profitability? What areas would you examine to improve cost of sales?

7. ABS 415 Course Tutorial MGT 372 Week 3 DQ 2 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? • 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.

8. ABS 415 Course Tutorial MGT 372 Week 3 Learning Team Assignment Role of Marketing Paper MGT 372 Week 4 DQ 1 • 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 P’s 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 operation’s management? What regulations should be eliminated or added? Why?

9. ABS 415 Course Tutorial MGT 372 Week 4 DQ 2 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 operation’s profitability and cash flow.

10. ABS 415 Course Tutorial MGT 372 Week 4 Learning Team Assignment Profitability Evaluation MGT 372 Week 5 DQ 1 • Submit your Profitability Evaluation to the facilitator. • Select one of the following food and beverage operations: • · The Tenney at Night • 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?

11. ABS 415 Course Tutorial MGT 372 Week 5 DQ 2 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? • Format your paper consistent with APA guidelines. Please provide at least two (2) references to support your discussion.

12. ABS 415 Course Tutorial For more course tutorials visit www.uophelp.com