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1. MGT 431 Course For more course visit www.uophelp.com

2. MGT 431 Course MGT 431 Entire Course MGT 431 Week 1 DQ 1 • MGT 431 Week 1 Individual Assignment Impact of Management Style Paper • MGT 431 Week 1 DQ 1 • MGT 431 Week 1 DQ 2 • MGT 431 Week 2 Individual Assignment Article Analysis • MGT 431 Week 2 Learning Team Assignment Organizational Chart and Presentation • MGT 431 Week 2 DQ 1 • MGT 431 Week 2 DQ 2 • What are three types of business events? Is there a difference in planning for each type? Explain your answer.

3. MGT 431 Course MGT 401 Week 1 Quiz MGT 431 Week 1 DQ 2 • 1. • Question : • Hazardous materials can be released intentionally in criminal acts or acts of terrorism. • Student Answer: • True • False • Points Received: • 1 of 1 • Comments: • 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.

4. MGT 431 Course MGT 401 Week 2 Quiz MGT 431 Week 2 DQ 1 • .Question : • Non-health effects that hazardous materials can produce including fire or explosion are known as ____ effects. • Student Answer: • harmful • material • physical • objective • Points Received: • 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.

5. MGT 431 Course MGT 431 Week 2 DQ 2 MGT 401 Week 3 Quiz • 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? • 1. • Question : • The type of respirator that is strapped to the face of the user and a seal is formed between the mask and the skin is known as a(n) ____ respirator. • Student Answer: • closed-circuit • Sealed

6. MGT 431 Course MGT 401 Week 3 Respiratory Protection Selection MGT 431 Week 3 DQ 1 • Respiratory Protection Selection. Complete the activity on page 250 and determine the proper response to the needs for personal protective equipment and how to protect workers in confined spaces  • 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?

7. MGT 431 Course MGT 431 Week 3 DQ 2 MGT 401 Week 4 Risk Assessment Plan • 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. • Risk Assessment Plan. (See pages 59 to 64 in the text). Using the template on page 61, carry out a risk assessment on at least three tasks you perform at work or in your home that relate to hazardous materials management. This might include cleaning tasks, fueling a vehicle, or chores at home such as painting, changing your car’s oil, and storing materials. When creating your assessment

8. MGT 431 Course MGT 401 Week 4 Quiz MGT 431 Week 4 DQ 1 • 1. • Question : • An area large enough to enter, not designed for occupancy, and hard to get in or out of is known as a ____ space. • Student Answer: • confined • dangerous • permit-required • 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?

9. MGT 431 Course MGT 431 Week 4 DQ 2 MGT 401 Week 5 Final Paper • 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? • Final Paper • Develop an Incident Action Plan (See page 22 of your textbook) based on the three job hazards identified in your Week Four “Risk Assessment Plan.” Reference the Sample Command Procedures for Emergency Response Operations, beginning on the bottom of page 412 in your textbook. Use this guideline to

10. MGT 431 Course MGT 401 Week 5 Final Paper MGT 431 Week 5 DQ 1 • Final Paper • Develop an Incident Action Plan (See page 22 of your textbook) based on the three job hazards identified in your Week Four “Risk Assessment Plan.” Reference the Sample Command Procedures for Emergency Response Operations, beginning on the bottom of page 412 in your textbook. Use this guideline to create an Incident Action Plan for your place of employment (or home). Tailor the Incident Action Plan to address your unique • What recent trends have affected the food and beverage industry? What implications have these had on food and beverage operations? How have managers adjusted to meet these demands? What new trends may affect the food and beverage industry?

11. MGT 431 Course MGT 431 Week 5 DQ 2 MGT 431 Week 5 Individual Assignment Trends in Food and Beverage Management Paper • What are some advances in food and beverage technology? What effect have these advances had on managing the food and beverage industry? What are some ethical concerns brought about by these advances? • Prepare a 750- to 1,050-word paper in which you identify three trends that have affected the food and beverage industry. Describe the effect of these trends. What effect has technology had on the food and beverage industry and its operations? • Format your paper consistent with APA guidelines. Please provide at least two (2)

12. MGT 431 Course For more course visit www.uophelp.com