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• MGT 372 Entire Course

• MGT 372 Final Exam Guide

• 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

• MGT 372 FINAL EXAM
• 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

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• MGT 372 Week 1 DQ 1

• MGT 372 Week 1 DQ 2

• 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?

• What is a managers role in a food and beverage
  operation? How may this role affect the
  operations profitability?  Please feel free to
  draw from personal work-related experiences.

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• MGT 372 Week 1 Individual Assignment Impact

• MGT 372 Week 2 DQ 1

• Prepare a 700- to 1,050-word paper in which you
  describe the effect of a managers actions on a
  food and beverage operation. Address the
  following
• Create a list of seven situations in which a
  managers actions indirectly or directly affect a
  guests dining experience.

• 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

• MGT 372 Week 2 Individual Assignment Article
  Analysis

• 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
  operations profitability?

• 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.

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• MGT 372 Week 2 Learning Team Assignment Organizati

• MGT 372 Week 3 DQ 1

• 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.

• What are components of cost of sales? How is cost
  of sales calculated? How does cost of sales
  affect a food and beverage operations
  profitability? What areas would you examine to
  improve cost of sales?

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• MGT 372 Week 3 DQ 2

• MGT 372 Week 3 Individual Assignment Guest
  Service

• 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?

• 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

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• MGT 372 Week 3 Learning Team Assignment Role

• MGT 372 Week 4 DQ 1

• 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 regulatory agencies monitor the food and
  beverage industry? What effect do regulations
  mandated by these agencies have on a food and
  beverage operations management? What regulations
  should be eliminated or added? Why?

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• MGT 372 Week 4 DQ 2

• MGT 372 Week 4 Individual Assignment Forecasting

• 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?

• 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 operations profitability and cash flow.

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• MGT 372 Week 4 Learning Team Assignment
  Profitabili

• MGT 372 Week 5 DQ 2

• 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?

• 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?