Reference no: EM132218037
"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 in Chapter 5 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 in Chapter 5 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.