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HOSP 410 DeVry Entire Course
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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 to run. We will begin this week’s discussion with your opinion on this matter.
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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?
HOSP 410 DeVry Week 1 Chapter Questions
Chapter 1 - Review Questions 1, 4, 5 (p. 22)
Chapter 2 - Review Questions 1, 5, 6 (p. 60)
HOSP 410 DeVry Week 2 Chapter Questions
Chapter 3 - Review Questions 5, 8, 11 (p. 109)
Chapter 4 - Review Questions 1, 4, 7 (p. 144)
HOSP 410 DeVry Week 3 Chapter Questions
Chapter 16 - Review Questions 1, 4, 8 (p. 485)
Chapter 17 - Review Questions 2, 3, 9 (p. 513)
HOSP 410 DeVry Week 5 Chapter Questions
Chapter 10 – Internet Exercise (p. 312)
Chapter 11 – Internet Exercise (p. 347)
HOSP 410 DeVry Week 6 Chapter Questions
Chapter 12 – Employee Training and Development
Chapter 13 – Service and Guest Relations
HOSP 410 DeVry Week 4 Case Study
Week 4 Case Study (50 pts.)
Visit the Nation's Restaurant News website at .nrn.com/">www.nrn.com.
From the website home page, go to Food & Beverage, News & Trends.
For this case study, you will need to find a current article that is relevant to your concept in the course project.
Write a report that includes the following.
An overview of the F&B trend, and why you think it is relevant to your concept.
Advantages and disadvantages associated with the trend.
How do you think this trend will positively affect the financial growth of your concept?
Step-by-step implementation of the trend you are adopting based on the article.
HOSP 410 DeVry Course Project
Restaurant Concept Project
Throughout this course, you will be writing an individual Course Project in which you will develop a restaurant concept. The premise of the project is that you have just been told that a billionaire is considering your team to develop his newest venture; a new restaurant concept.
Your report will be based on the guidelines from Chapter 3, page 82 of your text, Figure 3.2, which is a timeline showing the sequence of restaurant development.
You must name his vision and come up with all the details for the concept.
Money is no object; you can spend as much as it takes to finalize your restaurant concept.
Your project must incorporate the items listed below. Each week (except Week 4), deliverables will be turned in for grading.
All outside reference material must be cited using the APA citation method. You should have a minimum of five outside sources. Your textbook is considered one source. Do NOT forget to cite and enclose quotes in quotation marks, which are copied from your text, websites, news articles, magazines, and so forth.
Familiarize yourself with DeVry's plagiarism policy located in the Policies tab under Course Home. Failure to comply with these standards may be grounds for an Academic Integrity Violation. This is a large portion of your grade; do not risk a zero by copying from ANY source without quoting and citing it properly.
Please include a table of contents, introduction, and conclusion.
Write the report in the order listed below.
In general, this project report must be at least 12-15 pages of actual report (not to include the title page, table of contents, and references), double-spaced, in 12 point font.
Review the Grading Rubrics for every assignment to familiarize yourself with assignment and grading expectations. Rubrics are located in Doc Sharing.
Remember, don't procrastinate! Post questions in the Q & A Forum.
Deliverable Week 1 (Points-24)
What is the name of your vision? You can include this on your title page.
A rough outline of your paper.
Introduction for your paper (this should be at least one page and should clearly reflect your vision as if you are trying to sell it).
Please submit this as one document in the Week 1 Course Project Dropbox.
Remember to use APA format.
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing.
Deliverable Week 2 (Points-24)
Concept Development (see Chapter 3): What is the concept behind your decision?
Site Selection (see Chapter 3): Where will your restaurant be located? Why did you choose this location?
Menu Development (see Chapter 4): What type of menu will you use? How did you decide on pricing?
To meet paper length requirements, it is a good idea to aim for approximately one page per topic.
Please submit this as one document in the Week 2 Course Project Dropbox.
Deliverable Week 3 (Points-24)
Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up your new venture. Figure 16.2 on page 452 shows a great way to estimate startup costs.
Licenses and Approvals (see Chapter 16): Identify the necessary permits and licenses you will need (local and state requirements).
Design, Furnishings, and Equipment (see Chapters 3 and 5): Describe the layout of your restaurant. If you are able to come up with a sketch, that would be great, but it is not required. What type of equipment will you need?
To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics.
Please submit this as one document in the Week 3 Course Project Dropbox.
Deliverable Week 5 (Points-24)
Employment of Key Personnel (see Chapter 11 and 12): Who are the key personnel you will need to employ?
Selection and Training of Key Personnel (see Chapter 11 and 12): How will you select and train key personnel?
Please submit this as one document in the Week 5 Course Project Dropbox.
Deliverable Week 6 (Points-24)
Market Analysis (see Chapter 15): Explain the kind of restaurant and where it fits into the overall industry. Who is your target population?
Competition Analysis (see Chapter 15): Analyze the competition's strengths and weaknesses. Figure 15.6 in the text shows a great comparison benefit matrix.
To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Please submit this as one document in the Week 6 Course Project Dropbox.
Deliverable Week 7 (Points-150)
Week 7 Course Project Due
This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, if you do not make any corrections from the different drafts, you will lose points. Remember that you are submitting this final part of the project as if it was a proposal to financial investors, and you are looking to get the funds to open your dream restaurant. Make sure this part is professional, well-written, and organized.
Your project should now be complete.
Remember to include the Title page, Table of Contents, Introduction, and Conclusion.
Remember to use APA format throughout the paper and submit an APA reference page at the end of the project (separate page).
Please submit this as one document in the Week 7 Course Project Dropbox.
Course Project Drafts (Week 1)
Course Project Drafts (Week 2)
Course Project Drafts (Week 3)
Course Project Drafts (Week 5)
Course Project Drafts (Week 6)
Course Project Final Paper (Week 7)
A quality paper will meet or exceed all of the above requirements.decision?
This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, i