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MGT 372 UOP Course Tutorial / Tutorialoutlet

MGT 372 Week 1 Individual Assignment Impact of Management Style Paper<br>MGT 372 Week 1 DQ 1<br>MGT 372 Week 1 DQ 2<br>MGT 372 Week 2 Individual Assignment Article Analysis<br>MGT 372 Week 2 Learning Team Assignment Organizational Chart and Presentation<br>MGT 372 Week 2 DQ 1<br>MGT 372 Week 2 DQ 2<br>MGT 372 Week 3 Individual Assignment Guest Service Paper<br>MGT 372 Week 3 Learning Team Assignment Role of Marketing Paper<br>MGT 372 Week 3 DQ 1<br>MGT 372 Week 3 DQ 2<br>MGT 372 Week 4 Individual Assignment Forecasting Paper<br>MGT 372 Week 4 Learning Team Assignment Profitability Evaluation<br>MGT 372 Week 4 DQ 1<br>MGT 372 Week 4 DQ 2<br>MGT 372 Week 5 Individual Assignment Trends in Food and Beverage Management Paper<br>MGT 372 Week 5 Learning Team Assignment Food and Beverage Regulations Presentation<br>MGT 372 Week 5 DQ 1<br>MGT 372 Week 5 DQ 2<br>MGT 372 Final Exam Guide<br>

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MGT 372 UOP Course Tutorial / Tutorialoutlet

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  1. MGT 372 UOP CourseTutorial For more course tutorials visit www.tutorialoutlet.com

  2. MGT 372 UOP CourseTutorial GT 372 Week 3 DQ 2 For more course tutorials visit www.tutorialoutlet.com 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?

  3. MGT 372 UOP CourseTutorial MGT 372 Entire Course For more course tutorials visit www.tutorialoutlet.com 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

  4. MGT 372 UOP CourseTutorial MGT 372 Final Exam Guide For more course tutorials visit www.tutorialoutlet.com 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

  5. MGT 372 UOP CourseTutorial MGT 372 Week 1 DQ 1 For more course tutorials visit www.tutorialoutlet.com 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?

  6. MGT 372 UOP CourseTutorial MGT 372 Week 1 DQ 2 For more course tutorials visit www.tutorialoutlet.com 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.

  7. MGT 372 UOP CourseTutorial MGT 372 Week 1 Individual Assignment Impact For more course tutorials visit www.tutorialoutlet.com 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.

  8. MGT 372 UOP CourseTutorial MGT 372 Week 2 DQ 1 For more course tutorials visit www.tutorialoutlet.com 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

  9. MGT 372 UOP CourseTutorial MGT 372 Week 2 DQ 2 For more course tutorials visit www.tutorialoutlet.com 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

  10. MGT 372 UOP CourseTutorial MGT 372 Week 2 Individual Assignment Article Analysis For more course tutorials visit www.tutorialoutlet.com 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

  11. MGT 372 UOP CourseTutorial MGT 372 Week 2 Learning Team Assignment For more course tutorials visit www.tutorialoutlet.com 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.

  12. MGT 372 UOP CourseTutorial MGT 372 Week 3 DQ 1 For more course tutorials visit www.tutorialoutlet.com 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?

  13. MGT 372 UOP CourseTutorial MGT 372 Week 3 DQ 2 For more course tutorials visit www.tutorialoutlet.com 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.

  14. MGT 372 UOP CourseTutorial MGT 372 Week 3 Individual Assignment Guest For more course tutorials visit www.tutorialoutlet.com Individual Assignment: Biosphere Worksheet Resources: Biosphere Worksheet found on your student Web site. Complete the Biosphere Worksheet

  15. MGT 372 UOP CourseTutorial MGT 372 Week 3 Learning Team Assignment Role For more course tutorials visit www.tutorialoutlet.com 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?

  16. MGT 372 UOP CourseTutorial MGT 372 Week 4 DQ 1 For more course tutorials visit www.tutorialoutlet.com 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?

  17. MGT 372 UOP CourseTutorial MGT 372 Week 4 DQ 2 For more course tutorials visit www.tutorialoutlet.com 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?

  18. MGT 372 UOP CourseTutorial MGT 372 Week 4 Individual Assignment Forecasting For more course tutorials visit www.tutorialoutlet.com Prepare a 1,400- to 1,750-word paper in which you discuss the importance of forecasting in a food and beverage operation. Identify different types of forecasting, compare and contrast short- and long-term forecasting, identify tools available to managers, and discuss the importance of forecasting to a food and beverage operation’s profitability and cash flow.

  19. MGT 372 UOP CourseTutorial MGT 372 Week 4 Learning Team Assignment Profitability For more course tutorials visit www.tutorialoutlet.com Submit your Profitability Evaluation to the facilitator. Select one of the following food and beverage operations: ·         The Tenney at Night ·         Morgan Bistro Access the Baderman Island Internet and Intranet sites. Use the information provided for your selected food and beverage operation.

  20. MGT 372 UOP CourseTutorial MGT 372 Week 5 DQ 1 For more course tutorials visit www.tutorialoutlet.com 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?

  21. MGT 372 UOP CourseTutorial MGT 372 Week 5 DQ 2 For more course tutorials visit www.tutorialoutlet.com 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?

  22. MGT 372 UOP CourseTutorial MGT 372 Week 5 Individual Assignment Trends in Food For more course tutorials visit www.tutorialoutlet.com 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

  23. MGT 372 UOP CourseTutorial MGT 372 Week 5 Learning Team Assignment Food For more course tutorials visit www.tutorialoutlet.com Select one of the following regulatory aspects of food and beverage operations: ·         Health codes or Hazard Analysis and Critical Control Point ·         Employment law ·         Responsible alcohol policies ·         Worker’s compensation ·         Americans with Disabilities Act or reasonable accommodations

  24. MGT 372 UOP CourseTutorial

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