Discuss the primary duties of the Food and Beverage department in a hotel. Why is this department so critical?

write a 3 APA format, on the career they are choosing after they graduate.
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Discuss the primary duties of the Food and Beverage department in a hotel. Why is this department so critical?

Discuss the primary duties of the Food and Beverage department in a hotel. Why is this department so critical?

1. TCO 6. Why do some culinarians take offense at being labeled a “foodservice professional”? Use your knowledge of the history of culinary arts to justify your answer.
(Points : 4)
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Question 2. 2. TCO 6. Discuss the primary duties of the Food and Beverage department in a hotel. Why is this department so critical? (Points : 4)
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Question 3. 3. TCO 6. Discuss the impact the National School Lunch Act of 1946 had on managed services in the elementary and secondary schools. How are school
cafeteria menus evolving along healthier lines, today? (Points : 4)
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Question 4. 4. TCO 6. Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility? (Points : 4)
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Question 5. 5. TCO 6. Discuss the primary duties of the Restaurant Manager. Why is this position so critical? (Points : 4)
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Question 6. 6. TCO 1. Describe and explain four major segments of the Hospitality Industry in clear language with concrete examples. (Points : 4)
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Question 7. 7. TCO 1. Explain why today’s hospitality manager is also a knowledge worker – a person who puts his/her ideas, concepts, and information to work. (Points :
4)
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Question 8. 8. TCO 7. Besides gambling, what advantages does Las Vegas offer? (Points : 5)
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Question 9. 9. TCO 7. Describe the controversy surrounding gaming. (Points : 5)
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Question 10. 10. TCO 9. Describe some of the key responsibilities of an executive housekeeper. (Points : 5)
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Question 11. 11. TCO 8. Are the National Parks economically important to the United States? Explain. (Points : 5)
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Question 12. 12. TCO 2,3. List and carefully explain 3 factors affecting increased travel and tourism, today. (Points : 6)
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Question 13. 13. TCO 7. Outline the scope of college and university food services. What are the advantages of managing a college dining hall versus a commercial
restaurant? (Points : 10)
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Question 14. 14. TCO 7. Explain why themed casual restaurants are so popular with the general public. Include in your answer, an appreciation for the key elements that
create a true theme restaurant. Give an example of a successful theme restaurant. (Points : 10)
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DeVry HOSP310 final exam – April 2017
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Question 15. 15. TCO 1. You are a food service manager for a national restaurant. List the moments of truth your customers will encounter from the time they arrive at
your restaurant to the time they leave your restaurant. (Points : 6)
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Page 2
Question 1. 1. TCO 4. Design a one day activity list for children at an all-inclusive spa retreat. The idea is to provide activities between traditional meal periods so that the
childrens parents can also purchase other spa activities and be child-free for periods during the day. Keep in mind all of the basic safety and supervision guidelines
accorded to under aged guests in a spa-hotel setting. (Points : 10)
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Question 2. 2. TCO 3. Design a two day, all inclusive Family Packages for a family of 4, Include the hotel room ambience, recreational facilities, and services contained in
a complete package. The theme is Family Thanksgiving Holiday! (Points : 10)
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Question 3. 3. TCO10. Explain in detail the purpose of yield management; give at least three (3) problems it poses and explains why? (Points : 10)
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Page 3
Question 1. 1. TCO 1. What does the concept of retained earning mean as it relates to career? (Points : 10)
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Question 2. 2. TCO 4. Make an argument that the night auditor and the housekeeper are the backbone of hotel operations. (Points : 10)
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Question 3. 3. TCO 4. Compare the management structure of a 300+ room resort hotel to that of a 75-room freeway hotel. Outline the reasons for the differences and
discuss how one could argue that the responsibility of the general manager would be comparable in either setting. (Points : 10)
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Question 4. 4. TCO 4. Explain the significance of the following ratios: Food cost, Labor cost, Pour/cost percentage. How are they applied in the real world? How do you
think you will use them as a general manager or owner? (Points : 10)
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Question 5. 5. TCO 4: Discuss the multiplier effects of tourism in YOUR COMMUNITY, is this effect always positive? When will this effect be less than positive? Defend
your position with examples. (Points : 10)
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Question 6. 6. TCO 5. Based on the steps in the guest cycle, why are they important and out of all of them which one would you consider the most important and why?
(Points : 10)
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Question 7. 7. TCO 5. Discuss the primary duties of the General Manager. Why is this position so critical in a full-service hotel? (Points : 10)
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Question 8. 8. TCO 5. List the steps in the guest cycle. Is one step more important than another? Why or why not? (Points : 10)
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Question 9. 9. TCO 6. Differentiate the features that distinguish managed services from commercial food services. (Points : 10)
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Question 10. 10. TCO 12. Some argue the Internet has diminished the need for travel agents. Others boast the travel agent offers a unique level of personalized service
the Internet lacks. Profile the customer that would utilize a travel agent versus the typical internet consumer. (Points : 10)
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Question 11. 11. TCO 12. You are recruited as a potential owner of a new restaurant chain. Compose a list of questions you would ask the corporate office regarding your
expected opportunity. (Points : 10)
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