Reference no: EM133824595

Question 1: I can see myself working in the fine dining industry. It is a model typified by superior food with elegant presentation accompanied by superior service. Indeed, this setting actually echoes my passion for gastronomic innovation and the art involved in creating special moments of dining. Moreover, fine dining would be an opportunity to research various cuisines and further enhance advanced culinary skills (Harba et al., 2021). This model is also very structured, which appeals to my love of planning and attention to detail. It would therefore be an opportunity to satisfy my needs by marrying creativity with discipline in service of personal growth and professional satisfaction.

Across America, large quantities of food are wasted every day in homes, retail, and food service. Many of the decisions when managing food service operations will either positively or negatively impact the amount of waste for that operation. Some causes of waste are easily recognized or can be assumed, such as oversized portions or preparation errors for example, but as reviewed last week and this week, there are multiple types of waste that can contribute to food waste or overspending of cash or resources like time, labor, etc.
Using the style of food service operation you identified in Week 1, as the context for your discussion, identify the 7 types of "Muda" and isolate an example applicable to your style of operation. This element can be in outline or paragraph form. Do not use examples used in the lesson content. Get Expert Academic Guidance Now!
Outline Example:

type of Muda - example
type of Muda - example
Once the examples are identified, identify what you believe would be the top two contributors to waste in your operation and discuss how you can mitigate that waste as a factor. Remember, waste could occur in production or in service and the remedy could be in the other. The intent is to anticipate a problem and plan remedies so be creative in identifying what possible causes may be.

Question 2: Watch the following video, "The Reach of a Restaurant", and discuss the equation presented by Mr. Thomas Keller.
The equation is "cooking=ingredients + execution".
In your discussion, address the following elements;
What does that equation mean to you?
How could you incorporate elements from the video into your role as a manager and leader within your operation?
Are the factors in the equation literal or metaphorical? Explain using examples.

Question 3:
 1) Provide an example of war-time rape either in the United States or abroad.  Choose an example involving one individual rather than a community of victims. Did the incident result in any type of punishment or were there no consequences?
2)    2) Rape also occurs within our military ranks.  How does the military currently punish these offenders? Would it be truthful to say that many of these rape allegations are "swept under the rug"?

Question 4:
There are a number of specialized areas of finance and sports finance is one of those specialties. It is clear that the sports industry is different from the banking industry or from manufacturing.  However, regardless of the industry no business is able to succeed without using sound financial principles. Discuss why it is impossible to fully grasp sports finance without knowing the fundamentals of finance. What basic financial concepts do you feel are important to sport finance? How are those concepts applied to a sports organization?

Question 5: Discuss how project managers can ensure that project activity and resource estimates are as accurate as possible.

Question 6: Choose two of the music examples from the Listening List given below.  For each music example, choose two of the six elements of music (melody, harmony, rhythm, timbre, texture, and form; see the text and Week 1 content for more information). Define each element in your own words, and then write a reaction to your selected music example as it relates to that element. Do not give the name of the music example in your response.