Assignment:
"Restaurant Equipment" Please respond to the following:
• Per industry knowledge, the proper layout of a restaurant's kitchen can make or break the success of the business. Give two (2) examples of the negative impact of a poorly designed restaurant kitchen on both guest satisfaction and restaurant revenues. Outline a strategy that a restaurant owner could use in order to improve guest satisfaction and restaurant revenues after suffering the negative impact of a poorly designed kitchen. Provide support for your response.
"Global Reservation Technologies" Please respond to the following:
• Analyze the technology involved in connecting hotels with potential guests and determine a key cause of inefficiency. Make at least one recommendation for addressing the inefficiency you identified.
• Based on all the factors that go into yield management (typically referred to as revenue management), determine which of the reports discussed would prove most valuable to the greatest number of revenue managers across the greatest number of hotels. Explain your rationale.
"The Purchasing Function" Please respond to the following:
• Analyze the purchasing activities discussed and determine which of the activities is the most difficult to do well. Explain your reasoning.
• Review the necessary skills and qualities typically needed in a hospitality buyer using the job specifications and descriptions discussed in this week's reading. Next, discuss which skills and qualities you believe are most important. Provide support for your response.