MGT 372 Entire Course Newa Flashcards
MGT 372 Entire Course NEW
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MGT 372 Entire Course NEW
MGT 372 Week 1 Individual Assignment Impact of Management Style Paper
MGT 372 Week 1 DQ 1
MGT 372 Week 1 DQ 2
MGT 372 Week 2 Individual Assignment Article Analysis
MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation
MGT 372 Week 2 DQ 1
MGT 372 Week 2 DQ 2
MGT 372 Week 3 Individual Assignment Guest Service Paper
MGT 372 Week 3 Learning Team Assignment Role of Marketing Paper
MGT 372 Week 3 DQ 1
MGT 372 Week 3 DQ 2
MGT 372 Week 4 Individual Assignment Forecasting Paper
MGT 372 Week 4 Learning Team Assignment Profitability Evaluation
MGT 372 Week 4 DQ 1
MGT 372 Week 4 DQ 2
MGT 372 Week 5 Individual Assignment Trends in Food and Beverage Management Paper
MGT 372 Week 5 Learning Team Assignment Food and Beverage Regulations Presentation
MGT 372 Week 5 DQ 1
MGT 372 Week 5 DQ 2
MGT 372 Final Exam Guide
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MGT 372 Final Exam Guide NEW
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MGT 372 Final Exam Guide NEW
Questions 1 – 5 are True or False.
Highlight the answer in Bold Red.
Question 1 -
The bottom-up method of job and task analysis is based on a new establishment with new employees. True or False
Question 2 -
Federal and state laws and regulations restrict the use of employment tests if they are not valid or reliable. True or False
Question 3 -
Cost controls need to be ive. True or False
Question 4 -
Duty of care refers to an employer providing health care benefits. True or False
Question 5 -
ASP stands for All Stations Prepared. True or False
Questions 6 – 10 are Multiple Choice
Highlight the answer in Bold Red.
Question 6 - COGS stands for: a. Cooks Order Goods Sold b. Cost Of Goods Sold c. Cost Of Good Service d. Control Of Goods and Services Question 7 - QSR stands for: a. Quality Service Reports b. Quantity Standards Required c. Quick-Service Restaurant d. Quick Service Routine Question 8 - ACF stands for: a. American Certified Food b. Actual Cost of Fixtures c. American Culinary Fund d. Actual Cost of Food Question 9 - LCI stands for: a. Liquor Control Index b. Loss Control Instructions c. Learner-Controlled Instruction d. Labor Cost Index Question 10 - USAR stands for: a. United States Academic Reform b. Uniform Services Accounting Report c. United States Accounting Report d. Uniform System of Accounts for Restaurants When complete, please submit as a Word Document attachment in your Individual Forum.
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MGT 372 Week 1 DQ 1 NEW
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MGT 372 Week 1 DQ 1 NEW
What are FOH and BOH job functions? What are differences and similarities between FOH and BOH employees? What effect do these differences and similarities have on managing a food and beverage operation?
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MGT 372 Week 1 DQ 2 NEW
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MGT 372 Week 1 DQ 2 NEW
What is a manager’s role in a food and beverage operation? How may this role affect the operation’s profitability? Please feel free to draw from personal work-related experiences.
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MGT 372 Week 1 Individual Assignment Impact of Management Style Paper NEW
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MGT 372 Week 1 Individual Assignment Impact of Management Style Paper NEW
Prepare a 700- to 1,050-word paper in which you describe the effect of a manager’s actions on a food and beverage operation. Address the following:
- Create a list of seven situations in which a manager’s actions indirectly or directly affect a guest’s dining experience.
- Describe the effect of these actions on a food and beverage operation’s profitability.
Format consistent with APA guidelines. Please provide at least two (2) references to support your discussion.
Submit completed assignment to assignment link.
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MGT 372 Week 2 DQ 1 NEW
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MGT 372 Week 2 DQ 1 NEW
What is guest service? Why is guest service important to a food and beverage operation? How can managers increase the level of guest service provided? Recommend at least three strategies.
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MGT 372 Week 2 DQ 2 NEW
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MGT 372 Week 2 DQ 2 NEW
Whose role is it to market a food and beverage operation? What are three internal promotional activities a manager may implement to increase sales? How do these activities increase the operation’s profitability?
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MGT 372 Week 2 Individual Assignment Article Analysis NEW
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MGT 372 Week 2 Individual Assignment Article Analysis NEW
Resources: Electronic Reserve Readings, University Library
Locate two articles concerning staffing challenges in food and beverage operations.
Prepare a 1,050- to 1,400-word analysis in which you discuss staffing challenges specific to food and beverage operations. Address the following:
- Briefly summarize each article.
- Identify challenges presented in each article.
- How do these challenges affect a food and beverage operation?
- How may a manager overcome these challenges?
Format consistent with APA guidelines. Please provide at least two (2) references to support your discussion.
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MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation NEW
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MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation NEW
Submit your Organizational Chart and Presentation to the facilitator.
Select the food and beverage operations at Baderman Island or one with which you are familiar. The organization is the basis for this and subsequent assignments.
Obtain facilitator approval of your organization prior to beginning the assignment.
Create an organizational chart for your organization in which you describe the function of each position and classify as a front of the house (FOH) and back of the house (BOH) positions.
Prepare a 15- to 20-minute oral presentation incorporated as speaker’s notes accompanied by 12-15 Microsoft® PowerPoint® slides, illustrating your organizational chart. Address the following:
- Examine the relationship between food and beverage front of the house and back of the house operations.
- Discuss similarities between FOH and retail sales, and between BOH and manufacturing. How do these similarities create a potential for conflict between BOH and FOH operations? This assignment is due in Week Two.
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MGT 372 Week 3 DQ 1 NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/mgt-372-ashford/mgt-372-week-3-dq-1-new For more classes visit http://www.assignmentcloud.com
MGT 372 Week 3 DQ 1 NEW
What are components of cost of sales? How is cost of sales calculated? How does cost of sales affect a food and beverage operation’s profitability? What areas would you examine to improve cost of sales?
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MGT 372 Week 3 DQ 2 NEW Check this A+ tutorial guideline at http://www.assignmentcloud.com/mgt-372-ashford/mgt-372-week-3-dq-2-new For more classes visit http://www.assignmentcloud.com
MGT 372 Week 3 DQ 2 NEW
What tools are available for managers to use when forecasting? What role does forecasting play in managing a food and beverage operation? What operational variables must a manager consider? What is the difference between short- and long-term forecasting?
Please respond in 200 – 300 words.
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MGT 372 Week 3 Individual Assignment Guest Service Paper NEW
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MGT 372 Week 3 Individual Assignment Guest Service Paper NEW
Resources: Student website, Week Three readings
Prepare a 750- to 1,050-word paper in which you describe the level of service you received during a recent dining experience.
Evaluate the service you received.
Describe the importance of guest service in a food and beverage operation. Support your description with concepts addressed in the readings.
Format your paper consistent with APA guidelines.
Submit completed assignment to assignment link.
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MGT 372 Week 3 Learning Team Assignment Role of Marketing Paper NEW
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MGT 372 Week 3 Learning Team Assignment Role of Marketing Paper NEW
Submit your Role of Marketing Paper to the facilitator.
Use the organization you selected in your Organizational Chart and Presentation.
Prepare a 1,050- to 1,400-word paper in which you examine the role of marketing in the organization. What is your organization doing to bring in new customers and retain existing ones? Which of the four P’s of marketing must be emphasized? Why? Provide supporting facts from at least two resources. This assignment is due in Week Three.
Format your paper consistent with APA guidelines. Please provide at least three (3) references to support your discussion.
Submit completed assignment to assignment link.
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MGT 372 Week 4 DQ 1 NEW
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MGT 372 Week 4 DQ 1 NEW
What regulatory agencies monitor the food and beverage industry? What effect do regulations mandated by these agencies have on a food and beverage operation’s management? What regulations should be eliminated or added? Why?
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MGT 372 Week 4 Individual Assignment Forecasting Paper NEW
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MGT 372 Week 4 DQ 2 NEW
What are three different food safety concerns? As a manager, what procedures would you follow or implement to ensure proper food safety? How would you ensure these procedures were followed?
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