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HOSP 410 DeVry Complete Week Discussions Package
Downloading is very simple, you can download this Course here: http://wiseamerican.us/product/hosp-410-devry-complete-week-discussions-package/
Contact us at: SUPPORT@WISEAMERICAN.US
HOSP 410 DeVry Week 1 Discussion 1
Introduction to Restaurants (graded)
The restaurant industry is often mistaken to be thought of as an easy business
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The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why not? Please elaborate on your answer, and feel free to share some examples.
HOSP 410 DeVry Week 1 Discussion 2
Kinds and Characteristics of Restaurants (graded)
In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend of characteristics of restaurants today? Back up your answer with some research either from our textbook or any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post.
HOSP 410 DeVry Week 2 Discussion 1
Concept, Location, and Design (graded)
Concept, location, and design are major elements in the success of a restaurant. Discuss current concept trends and why you believe these trends are successful in today’s world of restaurants.
HOSP 410 DeVry Week 2 Discussion 2
The Menu (graded)
The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the menu is considered to be a strong selling tool, and how front of the house staff can increase their check average by selling the menu effectively.
HOSP 410 DeVry Week 3 Discussion 1
Financing and Leasing (graded)
Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital funds. What are some key areas of consideration when presenting a financial plan to a group of investors? What are some do's and don't's?
HOSP 410 DeVry Week 3 Discussion 2
Legal and Tax Matters (graded)
Understanding taxes is not only important to the success of the restaurant, it is also important for the owner to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and don't forget to cite your sources in your posts.
HOSP 410 DeVry Week 4 Discussion 1
Bar and Beverage (graded)
The bar is a profitable area for a restaurant. It is also one of the highest liability areas of a restaurant. In recent years, there is growing awareness of drinking and driving. We will begin this week’s discussion with the liability restaurants face when serving alcoholic beverages. To what extent do you believe a restaurant owner is liable when serving alcoholic beverages? How about bartenders and servers?
HOSP 410 DeVry Week 4 Discussion 2
Restaurant Operations (graded)
In this discussion thread, we will review a variety of operational topics as related to restaurants: from controlling costs to food safety and sanitation, and also proper purchasing. What are some main areas of control in a restaurant? Give a few examples, and explain how these areas of control are unique to a restaurant business.
HOSP 410 DeVry Week 5 Discussion 1
Restaurant Leadership and Management (graded)
Many studies have been conducted about leadership and management. Leadership in restaurants presents unique challenges. We will begin our discussion this week exploring some of those challenges. What are some unique challenges in leadership of restaurants? Give examples and support your answer with research (properly cite research).
HOSP 410 DeVry Week 5 Discussion 2
Organization, Recruiting, and Staffing (graded)
Staffing the restaurant properly is key to the overall success of the organization. Identify at least three different jobs you would find in a restaurant? List some tasks associated with those jobs.
HOSP 410 DeVry Week 6 Discussion 1
Employee Training and Development
Proper employee training and development in the restaurant industry is lacking. We will begin this week’s discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee training and development in the restaurant industry?
HOSP 410 DeVry Week 6 Discussion 2
Service and Guest Relations
Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had inadequate service. What are some essential steps of service that must be evident in any type of restaurant, and why do you think these steps of service are so important?
HOSP 410 DeVry Week 7 Discussion 1
Technology in the Restaurant Industry (graded)
Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a blink of an eye. We will start our discussion this week by sharing some new technologies in the restaurant industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it? What didn’t you like?
HOSP 410 DeVry Week 7 Discussion 2
Restaurant Business and Marketing Plans (graded)
In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time? Why or why not?ent concept trends and why you believe these trends are successful in today’s world of restaurants.
Staffing the restaurant properly is key to the overall success of the organization. Identify at least three d