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AB 213 Entire Course NEW

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AB 213 Entire Course NEW

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  1. Kaplan AB 213 Unit 1 Assignment Customer Service NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-1-assignment-customer-service- new For more classesvisit http://www.assignmentcloud.com • AB 213 Unit 1 Assignment Customer ServiceNEW • Locate an article on best practices in customer service on theInternet. • After reading the article, consider what the article is suggesting managers do to ensure effective customer service, and then answer thefollowing: • •What skills and knowledge would you have to teach a restaurant service employee so thatthey • would measure up to the suggested customer service bestpractices? • •Explain the process the author suggests and why. (citeresources)

  2. •View the APA Quick Reference for Students Guide before starting to write your paper. Cite thewebsite • for yourarticle. • Your response should be in the form of aone–two page APA formatted paper in your own words submitted, to theDropbox. • Directions for Submitting Your Assignment Compose your assignment in a Microsoft Word® document and save it as Username-AB 213 Assignment-Unit#.doc (Example:TAllen- AB 213 Assignment-Unit 1.doc). Submit your file byselecting the Unit 1: Assignment Dropbox by the end of Unit1. • Make sure your documentincludes: • •YourName • •Date • •Course Name & SectionNumber • •UnitNumber • APA Citations (these must be extremely short and only 2 maximum) andReferences

  3. Kaplan AB 213 Unit 1-Unit 10 All AssignmentNEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-1-unit-10-all-assignment-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 1-Unit 10 All AssignmentNEW Please check the Details of All Assignment included in thistutorial AB 213 Unit 1 Assignment Customer Service AB 213 Unit 2 Assignment Perform a MenuMix Analysis AB 213 Unit 3 Assignment Improved Purchasingand Menu (Silver liningResort) AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West PalmBeach) AB 213 Unit 5 Assignment nutritional foodpreparation or healthycooking

  4. AB 213 Unit 6 Assignment Beverage Service Key Laws andRegulations AB 213 Unit 7 Assignment JobDescriptions AB 213 Unit 8 Assignment Kitchen Design AB 213 Unit 9 FinalProject AB 213 Unit 10 Assignment CourseReflections

  5. Kaplan AB 213 Unit 2 Assignment Perform a MenuMix AnalysisNEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-2-assignment-perform-a-menu- mix-analysis-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 2 Assignment Perform a MenuMix AnalysisNEW Restaurants use several methods to determine the popularity of competing items on a menu. A salesmix analysis is used to monitor the effectiveness of menu items that best meet the needs of customers and maximize the profits of theoperation. Several steps are involved in performing a sales mix analysis. You are the new Assistant Manager at your hotel’s upscale dining restaurant. The food and beverage director asked you to prepare the sales mixanalysis

  6. on the top 5 competing menu items for the restaurant. Based on the formulas in the textbook, determine the steps in the sales mix analysis and complete the table. (See thetemplate) •Determine the menu mix percentage(popularity rate) •Determine menu itemCMs •Calculate average CM(profitability) •Compare menu items and averageCMs •Classify the menuitems •Make a recommendation on which items (ifany) should be dropped Submit the completed table to the Dropbox. Directions for Submitting Your Assignment Compose your assignment in a Microsoft Word® document and save it as Username-AB 213 Assignment-Unit#.doc (Example:TAllen- AB 213 Assignment-Unit 2.doc). Submit your file byselecting the Unit 2: Assignment Dropbox by the end of Unit2.

  7. Kaplan AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort)NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-3-assignment-improved- purchasing-and-menu-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 3 Assignment Improved Purchasingand Menu (Silver lining Resort)NEW Silver Lining Resort in Colorado has a brisk all-year- round business. You have just been hired as the restaurants’ new Restaurants Manager for theresort. There have been many management concerns regarding the way the restaurants have been runat the resort. They hope you will remedy the current situations. The General Manager you a list of the current concerns and hopes you can solve the problemsthat have been occurring at all three eating establishments.

  8. Checklist: Detail what changes you want the Restaurant Managers to make at their restaurantsand explain why. Remember, you want to direct them towards better choices andstandards. • •The two restaurants and one café have all had very high vendor prices (from the sole vendorDorado • Foods Inc.) with regards to food itemorders. • •There has been considerable waste involved lately as the cases of half empty food stuffs havebeen • found repeatedly in the trash bins. • •The revenues are down and the customers are complaining that the fare is less thanhealthy. • Write a minimum 2–3 page memo in APA format and style to the managers of the threerestaurants. • Disclaimer: The organization and characters depicted in this exercise are fictional. Any resemblance toreal organizations or individuals is purelycoincidental. Directions for Submitting Your Assignment Submit your assignment in a Microsoft Word® document and save it as Username-AB 213 Assignment-Unit#.doc (Example: TAllen- AB213 Assignment-Unit 3.doc). Submit your file byselecting the Unit 3: Assignment Dropbox by the end of Unit3.

  9. Kaplan AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach)NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-4-assignment-purchasing-and- receiving-food-and-beverage-items-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach)NEW Based on your Unit readings and the following scenario, respond to thisAssignment. Large restaurants and food service organizations set purchasing objectives that ensure an efficient operation. The purchasing manager develops the specifications for purchasing products for a menu item. The Manager establishes a par level to ensure enough products are available during the order period. Product purchasing, receiving and storing involves careful planning and attention todetail. A corporate customer is having a shrimp festwith

  10. open bar to be provided poolside at your resort in West Palm Beach, Florida for 250 employees.Based on the methodology suggested in the textbook to calculate perishable items, determine the need to order more shrimp or beer from your vendor to maintain par levelsestablished. Menuspecifications: 1 case of shrimp (12 boxes) = 5 pounds per box Product usage rate: 3 cases per order periodOrder period: 14days Lead time: 3 days after receipt ofPO PoolsideBar: Premium brand liquor Beer, wine, soft drinks Mixers AssignmentChecklist: 1. Determine the maximum number of cases of shrimp and the amount of beverages that should be available in inventory to meet the demands for the item (thepar level) for thisgroup. 2. Determinetherequiredsanitaryandsafetyproceduresfor handlingboththeshrimp(andany condiments) and the beverages poolside. Submit your response in a minimum 2–3 page APA formatted paper (also include an additional titleand references page) to theDropbox.

  11. Kaplan AB 213 Unit 5 Assignment nutritional foodpreparation or healthy cookingNEW Check this A+ tutorial guidelineat http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-5-assignment-nutritional-food- preparation-or-healthy-cooking-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 5 Assignment nutritional foodpreparation or healthy cookingNEW New menu and procedures for your diner The chain of restaurants that owns the F &B Restaurant in the interview has sold off thisrestaurant to an independent entrepreneur–you! You realize that it is time to redo this menu because itseems quite dated and does not address the needs and preferences of the community it services. There are several high profile businesses that have moved into the neighborhood as well as several new upscale housingdevelopments.

  12. However, since you are a small operation compared to a large convention center, you do not have a production manager and you must divide up the jobs and responsibilities for quality and safety/sanitation at yourrestaurant. • You have redecorated the restaurant to be an upscale type diner. Based on having 30 booths that can accommodate 4–6 people, and one prep cook and a chef, a dishwasher, a bus person, and 3–5 servers(4– 5 servers and 2 bus persons on weekends) address thefollowing: • Checklist: • Search the Internet for an article or information on “nutritional food preparation”, or “healthy cooking”. Discuss the importance of incorporating nutritional goals into the restaurant menu as well as considering costs and marketing needs as you heard about in the interview. • Provide a healthy dinner menu that will appeal to your clientele and indicate how these items are prepared (see Exhibit5.9) • If you want to serve wine and beer, what laws/regulations would you need to be aware ofand your • staff trained toaddress? • Respond in a minimum of 2–3 pages in an APA formatted paper and submit it to the Dropbox.Make sure your documentincludes: • •YourName • •Date • •Course Name & SectionNumber

  13. •UnitNumber • •APA Citations andReferences

  14. Kaplan AB 213 Unit 6 Assignment Beverage Service Key Laws and RegulationsNEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-6-assignment-beverage-service- key-laws-and-regulations-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 6 Assignment Beverage Service Key Laws and RegulationsNEW Unit 6 Assignment: Beverage Service:Key Laws andRegulations An important aspect of being a professional in the industry is making sure that you are in compliance with all the pertinent laws and regulations thatapply to whatever venue and food and beverageevent you are managing. The laws that can apply to anevent can be at the Federal, state, and/orlocal level. In this assignment you will address the Federal,state, and local laws that apply to catering anevent

  15. where alcohol will be served. You briefly discussed alcohol serving laws in the previous unit. Now you will address the purchase, storage and consumption laws. Go to the state's individual web page to research information on the state's alcohol use, consumption andliability. • Go to one of the following states to read about thekey laws and regulations, and then to a local cityof • your choice in that state to read about the locallaws thatapply. • Florida • NewYork • Texas • Illinois • California • After reading the information, create a Word Document summarizing the information to includethe following as if this were your catering company: Checklist: • Choose a state and a city from the list and research the state and local laws that applyto • purchase, storage and consumption ofbeverages. • Explain the Federal, state, and local laws that apply to purchase, storage, and consumptionof • alcoholic beverages when catering an event in your city ofchoice. • Be sure to address: Types of ID accepted, Dram Shop laws, level of intoxication andparents’ • responsibility, and how servers should be trained to sell and serve alcohol. • Explain how servers should be trained to serveand

  16. sell alcohol as well their legal responsibilities.

  17. Kaplan AB 213 Unit 7 Assignment Job Descriptions NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-7-assignment-job-descriptions-new For more classesvisit http://www.assignmentcloud.com • AB 213 Unit 7 Assignment Job DescriptionsNEW • Unit 7 Assignment: JobDescriptions • You are the Director of Food and Beverage Service at the hotel in the downtown area of yourcity. • Large group business is confirmed at the hotel through the end of the year and you needadditional staff to meet the demands. You ask for two new positions to be added to your department. Before approval, the General Manager requests that you prepare a job description for the two positions you need: Room Service Supervisor and SousChef. • Checklist: • Provide a job description for eachposition:

  18. Describe the major duties and tasks of each position– include any tasks or duties relatedto • food and beverages and health andsafety. • Submit your 10–12 slide PowerPointpresentation (including the title and references slide) to the Dropbox.

  19. Kaplan AB 213 Unit 8 Assignment Kitchen Design NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-8-assignment-kitchen-design-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 8 Assignment Kitchen DesignNEW An important aspect of managing any food service department or operation is problem-solving. Usingthe problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in thisAssignment. Based on what you learn in the interview below and your previous unit’s learning, address thefollowing scenario: 1. Watch the interview (transcript) with the Food & Beverage expert regarding Best Practices inKitchen Design.

  20. Next, review the following scenario (below) and decide what you want to do as the new Manager.Look • at the Assignment Scenario document below and address the following in a PowerPoint Presentationto theowner. • Be sure to address the following: Checklist • •Listen to the Expert Interview, and open the Assignment scenario documentbelow. • •Using the decision–making process steps 1–4 in Chapter 10, provide aPowerPoint • presentation that shows the decision–makingprocess you used from Step 1 to Step 4 andthen • your final actionplan. • •Describe all of the problems: legal and sanitary/safety, budgetary, layout, and trainingissues • •The causes of theseproblems • •Possiblesolutions • •Finally discuss the best solutions in your estimation. • •Provide a bulleted plan of action for the solutions yousuggest.

  21. Kaplan AB 213 Unit 9 Final ProjectNEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-9-final-project-new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 9 Final ProjectNEW The Final Project is due at the end of Unit9. In this Final Project you will consolidate allyour learning to address the followingscenario: You and your sibling, Tom, have decided it is time to combine your academic and professional experience in restaurant management andoperations. Your sibling is adept in the culinary arts. You have taken courses at in management, finance, and accounting and have worked as an assistant manager for the past three years in a largerestaurant. You decide to meet next month to review the final details of the restaurant plan. Remember youheard

  22. from an expert in Unit 5 regarding menu design sogo back and review if you need to. Then, in preparation for that meeting prepare the following in a restaurant plan that includes thefollowing: • Checklist: • •Theme of therestaurant, • •The targetmarket • •Staffneeded • •The menu design addressing the targetmarket– • Provide the menu and discuss the best practices used in itsdesign • •Kitchenstandards • •The beverage managementsystem • •A realistic budget (see Exhibit 10.7 and 10.10 in youreBook) • Directions for Submitting Your Assignment Compose your Final Project in a Microsoft Word® document consisting of a minimum 5–6 pageswhich includes a title and references page. Submit your response to the Unit 9: Final Project Dropbox before the end of theunit.

  23. Kaplan AB 213 Unit 10 Assignment Course Reflections NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/ab-213-kaplan- university-/ab-213-unit-10-assignment-course-reflections- new For more classesvisit http://www.assignmentcloud.com AB 213 Unit 10 Assignment Course ReflectionsNEW

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