Is it discrimination for a Chinese restaurant to only hire Chinese servers? Why or why not?

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Is it discrimination for a Chinese restaurant to only hire Chinese servers? Why or why not?

suppose you are going to spend one night in a luxury hotel. referring to the dimentions of the service quality, for each dimention, give an example of how you would judge the quality of the service.

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dimentions of the service quality
q: suppose you are going to spend one night in a luxury hotel. referring to the dimentions of the service quality, for each dimention, give an example of how you would judge the quality of the service.

Define and discuss the role of the director of security in maintaining hotel security.

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Define and discuss the role of the director of security in maintaining hotel security.

2. A guest has just slipped on wet tile in the lobby, and fallen and hit her head, surrounded by other patrons. She appears to be just shaken up, but she is bleeding slightly from a cut on her forehead. Describe in detail the steps you would take to handle this situation.

1. Describe in detail the short, intermediate and long term demands on a general manager’s time.

2. Discuss the differences in the time demands of a general manager between a full service large hotel and a small limited-service hotel.

APA format and reference

State what the alternative hypothesis would be.

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Monica, a chef at a 5-star restaurant, makes eight different desserts. She wants to see
if the customers prefer any specific dessert to another. She keeps a record of desserts
ordered over the course of several weeks. At ɑ = 0.05, check to see if the desserts
being ordered are equally distributed.

Dessert frequency
Chocolate Mousse 25
Baked Alaska 12
Orange Cheesecake 23
Caramel Flan 32
Banana Broulée 40
Mississippi Mud Pie 20
Ricotta Cannoli 38
French Walnut Torte 34

State what the alternative hypothesis would be.
A) H1: Customers show no preference for a specific dessert.
B) H1: Customers show a preference for four desserts.
C) H1: Customers do not order desserts.
D) H1: Customers show a preference for a specific dessert

The bill of lading indicates a shipper’s load and count of 100 barramundi when loaded in Sydney, but only 80 are counted when the container is opened in Hong Kong.

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Zhu Ai Lin graduated with a bachelor of business from Monash University in 2010. In 2011 she returned to her home in Hong Kong. It was not long before she had successfully established a new restaurant in Central, Hong Kong’s busiest commercial precinct. The name of the restaurant is ‘True Aussie’ and it specialises in ‘Australian’ cuisine combining the best of Australia’s migrant and indigenous flavours. Two of the most popular dishes are pan-fried macadamia-crusted barramundi, and kangaroo steak with bush tomato chutney. Zhu imports her fresh fish and meat ingredients from a friend named Tony she met in business school, who now runs a farm in Queensland.
In November 2011 Ai Lin sent her regular monthly order for 100 kg of Kangaroo meat and 100 whole chilled barramundi from Tony. Tony sent back a quote of A$10 per kilogram for the Kangaroo and A$10 per barramundi assuming delivery on an FOB Brisbane basis. For delivery CIF Hong Kong, the price would rise to A$15 per kilogram and A$15 per whole fish for kangaroo meat and Barramundi respectively.
Ai Lin responded that she would like delivery to be FOB Sydney on the SS Long March, due to arrive in Sydney on 5th December and due to depart Sydney on 8th December. Tony advised that he would deliver as requested, but that the price would rise by A $2 per kilogram/ whole fish to help him cover the cost of transport by road from Queensland to Sydney. There was no reply from Ai Lin.
The SS Long March departed Sydney on time on 8th December and arrived in Hong Kong ten days later on 18th December. Ai Lin has accepted two bills of lading showing delivery in Sydney of kangaroo meat and barramundi respectively. She has paid Tony a sum of A$2,000.
When Ai Lin takes delivery of the container with the kangaroo meat in side, she finds that the meat has spoiled from heat during the voyage, despite being carried in a refrigerated container. It seems that the electrical connections that provide energy for refrigerating the container during the ocean voyage have broken. While it cannot be established for certain at what stage during the voyage the electrical fault occurred, the evidence shows that the carrier failed to establish a system of electrical checking and safety review as suggested in best practice guidelines. If the carrier had employed an electrician to conduct regular checks of all refrigerated containers and other electrical equipment on the ship, the fault could have been rectified in time to save the meat from spoiling.
Ai Lin wants to know if she can refuse to take delivery of the kangaroo meat and demand her money back from Tony. Tony is demanding that she pay him an extra $200 for the kangaroo meat, to cover his extra delivery costs ex-Sydney.
Advise Ai Lin. (1,000 words, 15 Marks).
So far as the barramundi is concerned, the container with the barramundi was not sealed before delivery, providing an opportunity for the truck driver responsible for transporting the fish from Queensland to the port in Sydney an opportunity to sample the fish during the journey. Twenty barramundi are missing by the time the container reaches Hong Kong. The bill of lading indicates a shipper’s load and count of 100 barramundi when loaded in Sydney, but only 80 are counted when the container is opened in Hong Kong. Moreover, Ai Lin is disappointed by the fact that the fish is not as fresh as previous deliveries from Tony. Evidence suggests that the refrigerated container with the fish worked perfectly during the ocean voyage, so that the lack of freshness appears to be because of the extra road journey in Australia or because the fish was not fresh when it left Tony’s farm to begin with.
Ai Lin wants to know if she can refuse delivery of the fish and get her money back. Tony is demanding an extra A$2 per barramundi to cover his extra delivery costs transporting the fish from Queensland to Sydney.
Advise Ai Lin. (1,000 words; 15 Marks).

Recall your last visit to a Carrabba’s Italian Grill.

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Recall your last visit to a Carrabba’s Italian Grill.

•After your departure, did you feel the quality and standards met, exceeded, or did not meet
your expectations? Explain your response.

•Was the service technically sound? Was the entire staff hospitable? Is there a difference
between service and hospitality? Explain your position.

Based on the enclosed article would you suggest that restaurants change or add menu items to follow this current trend or fad? Explain your answer http://www.pricemykitchen.com/trends-in-food-service-for-2011/

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Based on the enclosed article would you suggest that restaurants change or add menu items to follow this current trend or fad? Explain your answer
http://www.pricemykitchen.com/trends-in-food-service-for-2011/

Recall your last visit to a restaurant as a paying guest.

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Recall your last visit to a restaurant as a paying guest.
Include the following :•Was the service technically sound? Was the entire staff hospitable? Is there a difference between service and hospitality? Explain your position

Recall your last visit to a restaurant as a paying guest.

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Recall your last visit to a restaurant as a paying guest.
Include the following :• After your departure, did you feel the quality and standards met, exceeded, or did not meet your expectations? Explain your response

Dining Room Management class. Recall your last visit to a restaurant as a paying guest.

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Dining Room Management class. Recall your last visit to a restaurant as a paying guest.
Include the following :
• Briefly describe the concept of the restaurant.
• Recall your initial impressions of the restaurant as a whole and the service you receive. Justify your position.

Within the lodging industry, several different types of establishments exist.

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Within the lodging industry, several different types of establishments exist. It is important to be familiar
with how the room rates are determined and to understand the intricacies of the various types of management structures found in lodging. A few examples of lodging types include eco-friendly lodging,cultural lodging, vacation ownerships, history-themed lodgings, senior-living lodging, leisure-only facilities, casinos, resorts, and theme park resorts.

Describe the factors that are inherent in determining the room rates for various types of lodging. Compare how room rates are determined for at least 3 different types of lodging establishments. Supplement your responses with relevant examples and supporting details.

How can you increase RevPar without sacrificing margins or brand value

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How can you increase RevPar without sacrificing margins or brand value

You are working at a hotel in a resort location. The manager says that the hotel must raise the rates in the winter.

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You are working at a hotel in a resort location. The manager says that the hotel must raise the rates in the winter when it has fewer tourists because the cost per room is much higher. How would you respond?

Please explain the potential reasons why rounds of golf and tennis are not meeting the budgeted projections. Why do you think the usage of the fitness center has increased during this time, as opposed to golf and tennis?

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You are the general manager at a private country club in Nevada. The club is struggling in several ways because of a downturn in the economy. Many of the club members are involved in real estate, which has declined substantially because of the recession in that area. Month-to-date and year-to-date forecast revenues and projections are at a negative variance to budget. Food and beverage numbers are down by 40%, both in the dining room and in banquets. The only dining outlet that has been successful this month and year to date is the poolside grill, which has a positive variance to budget. Rounds of golf are down by 25%, as well as tennis. The only area that has seen an increase in usage is the club fitness center. In addition, the list of delinquent accounts receivable has increased by 10%. The finance committee at your club is scheduled to meet this week to review the monthly financial statements prepared by your controller. Before the meeting, the club treasurer would like to meet with you and the controller to go over the variances to budget. The club treasurer has sent you an e-mail with the following questions to prepare for your meeting:

•Please explain the potential reasons why rounds of golf and tennis are not meeting the budgeted projections. Why do you think the usage of the fitness center has increased during this time, as opposed to golf and tennis?

What can we do differently to prevent an increase in delinquent accounts receivable? How can we as a club increase revenues and decrease expenses, without sacrificing quality of service?

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You are the general manager at a private country club in Nevada. The club is struggling in several ways because of a downturn in the economy. Many of the club members are involved in real estate, which has declined substantially because of the recession in that area. Month-to-date and year-to-date forecast revenues and projections are at a negative variance to budget. Food and beverage numbers are down by 40%, both in the dining room and in banquets. The only dining outlet that has been successful this month and year to date is the poolside grill, which has a positive variance to budget. Rounds of golf are down by 25%, as well as tennis. The only area that has seen an increase in usage is the club fitness center. In addition, the list of delinquent accounts receivable has increased by 10%. The finance committee at your club is scheduled to meet this week to review the monthly financial statements prepared by your controller. Before the meeting, the club treasurer would like to meet with you and the controller to go over the variances to budget. The club treasurer has sent you an e-mail with the following questions to prepare for your meeting:

•What can we do differently to prevent an increase in delinquent accounts receivable? How can we as a club increase revenues and decrease expenses, without sacrificing quality of service?

Please explain the potential reasons why the dining room and banquet department are a negative variance to budget by 40%. Why do you think the poolside grill is successful during this time, with a positive variance to budget?

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You are the general manager at a private country club in Nevada. The club is struggling in several ways because of a downturn in the economy. Many of the club members are involved in real estate, which has declined substantially because of the recession in that area. Month-to-date and year-to-date forecast revenues and projections are at a negative variance to budget. Food and beverage numbers are down by 40%, both in the dining room and in banquets. The only dining outlet that has been successful this month and year to date is the poolside grill, which has a positive variance to budget. Rounds of golf are down by 25%, as well as tennis. The only area that has seen an increase in usage is the club fitness center. In addition, the list of delinquent accounts receivable has increased by 10%. The finance committee at your club is scheduled to meet this week to review the monthly financial statements prepared by your controller. Before the meeting, the club treasurer would like to meet with you and the controller to go over the variances to budget. The club treasurer has sent you an e-mail with the following questions to prepare for your meeting:

Please explain the potential reasons why the dining room and banquet department are a negative variance to budget by 40%. Why do you think the poolside grill is successful during this time, with a positive variance to budget?

Take a look at two different leaders in the same department. Both have the same titles and job responsibilities, but one holds considerably more power than the other.

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Take a look at two different leaders in the same department. Both have the same titles and job
responsibilities, but one holds considerably more power than the other. After reading the paragraphs
below, answer the questions at the end using complete sentences, and reference the course materials
or Web resources in your response where needed.

Leader A holds a bachelor’s degree in hospitality management and is glad to have her first management
job in a hotel restaurant. With 5 years’ experience as a host, bartender, and server, she enjoys
combining her experience with her college degree to work alongside her employees. She listens to their
concerns and shares what she knows, but she also openly acknowledges that she learns something new
every day. Though she is firm with her employees, she treats everyone fairly. She carries a rapport with
each employee, but she does not get too personal and declines invitations to go out for drinks with the
employees.

Leader B worked his way up in the industry, working as a dishwasher, busser, host, server, and
bartender before finally being promoted to manager after 10 years. He is glad to finally be in charge
and free from having to do grunt work. He feels that his experience means that he knows more than
his staff, and he often dismisses their concerns. Having previously worked with some of the servers
in another restaurant within the hotel, he enjoys going out for drinks after work with his buddies and
spends more time with them at work than the other staff. When they go out, he calls leader A “Little
Miss College” and jokes about her abilities.

After both managers have been in the restaurant for about 6 months, their general manager asks
the managers to have all front of the house staff sign up on task teams. Leader A is to lead a task
team reviewing service procedures and guest feedback; leader B is to lead a task team to review
the equitability of server station assignments and schedules. Each team task member will be paid
a nontipped overtime rate for their participation, up to 8 hours. The general manager posts a sign-
up sheet, and at the end of the week, he is surprised to see that most staff signed up for leader A’s
team. The GM had assumed that more staff would be interested in working on the issues that directly
impacted them—schedules and station assignments.

Answer the following questions:

What type of power does leader B assert? Provide examples. How do you think leader B influences the
staff when he needs tasks completed? Why do you believe so?

Communication and legal compliance is an essential factor in managing a successful hotel operation.

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Communication and legal compliance is an essential factor in managing a successful hotel operation.
As a manager, it is important to become familiar with the various aspects of employment law, human
resources, and effective communication.

Complete the following:

• Research employment laws. Select one employment law, and discuss how it is applied in a lodging
operation. Provide examples.

What can I say to capture people attention when making a Market Flyer about a luxury hotel. If possible can you please include an example?

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What can I say to capture people attention when making a Market Flyer about a luxury hotel. If possible can you please include an example?

What can I include in a Market Flyer about a luxury hotel.

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What can I include in a Market Flyer about a luxury hotel.

Compare American and Italy’s pasta factory what is different between two country.

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Compare American and Italy’s pasta factory what is different between two country.

Compare American’s fast food culture and Italian’s slow food concept. what is different between?

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Compare American’s fast food culture and Italian’s slow food concept. what is different between?

Compare American’s hotels and Italy’s hotels style different?

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Compare American’s hotels and Italy’s hotels style different?

since the hotel manager just want to achieve 100 percent occupancy. even when the hotel is already booked, the manager continue tell staffs take reservations and walk-in customers. because of this,the hotel does not have the rooms available when the guaranteed reservation clients arrives. Are there any conditions needs to be achieved to get the solution of this case.

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since the hotel manager just want to achieve 100 percent occupancy. even when the hotel is already booked, the manager continue tell staffs take reservations and walk-in customers. because of this,the hotel does not have the rooms available when the guaranteed reservation clients arrives. Are there any conditions needs to be achieved to get the solution of this case.

If your client has in mind her favorite foods for the event what conversation do you need to have with her prior to fulfilling her recommendations?

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If your client has in mind her favorite foods for the event what conversation do you need to have with her prior to fulfilling her recommendations?

What components should be included in infrastructure planning for a beach wedding with 200 guests? The site has a parking lot but is remote, with no facilities. A caterer will provide food and beverage but it is up to you the planner to arrange for all other elements. List 10 infrastructure elements necessary to create an event where there is a ceremony followed by a reception with music that lasts into the night. Each element needs to be defined and explained. For example, an element may be that two tents need to

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What components should be included in infrastructure planning for a beach wedding with 200 guests? The site has a parking lot but is remote, with no facilities. A caterer will provide food and beverage but it is up to you the planner to arrange for all other elements. List 10 infrastructure elements necessary to create an event where there is a ceremony followed by a reception with music that lasts into the night. Each element needs to be defined and explained. For example, an element may be that two tents need to

You are the new Director of Operations for the aging Motel 6 property located on 100 West Disney Way in Anaheim, California located just one mile from the Disneyland Resort. In addition to overseeing the daily operations you will be overseeing an eighteen month renovation project that will help enhance the motel experience.

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You are the new Director of Operations for the aging Motel 6 property located on 100 West Disney Way in Anaheim, California located just one mile from the Disneyland Resort. In addition to overseeing the daily operations you will be overseeing an eighteen month renovation project that will help enhance the motel experience. It will be your strategic decisions and leadership that will make or break this property’s success. Your goal will be to continue to operate a first class experience while renovating the property to ensure the establishment can compete. A few current facts to consider about the motel (only utilize what is listed):
 105 rooms (last updated in 1990)
 One 10×6 pool
 Coin operated laundry room
 Management staff of 10 (2 front desk, 4 housekeeping, 3 maintenance, 1 assistant director)
 Employee staff of 50
 Paid shuttle service to airport and Disneyland

For PART I of the Final Project you are to prepare a ONE to TWO PAGE document discussing what renovations and enhancement strategies you would like to implement as head of this project. Explain your reasoning. Think of this as your “Blue Sky” session, where costs are no concern. If it fits into hospitality and your strategic model, use it!

A few current facts to consider about the motel (only utilize what is listed):

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A few current facts to consider about the motel (only utilize what is listed):
 105 rooms (last updated in 1990)
 One 10×6 pool
 Coin operated laundry room
 Management staff of 10 (2 front desk, 4 housekeeping, 3 maintenance, 1 assistant director)
 Employee staff of 50
 Paid shuttle service to airport and Disneyland
What would you do to upgrade this hotel?

Since the hotel manager just want to achieve 100 percent occupancy. even when the hotel is already booked, the manager continue tell staffs take reservations and walk-in customers. because of this,the hotel does not have the rooms available when the guaranteed reservation clients arrives. what is underlying problem?

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Since the hotel manager just want to achieve 100 percent occupancy. even when the hotel is already booked, the manager continue tell staffs take reservations and walk-in customers. because of this,the hotel does not have the rooms available when the guaranteed reservation clients arrives. what is underlying problem?

Marriott is responsible for pioneering segmentation in the hospitality industry. With a wide array of hotels, Marriott meets the needs of various customer segments. Before developing any additional hotel chains and their respective brands, the company always tests properties first. Marriott is active in soliciting feedback from its customer base and focuses on really understanding its customer targets. Keep in mind the following questions as you view the video 1.Identify several major categories of segmentation used by Marriott. 2.Despite the distinct brands targeting a wide array of diverse market segments, Marriott maintains a unique identity and brand image. How does it accomplish this task?

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Marriott is responsible for pioneering segmentation in the hospitality industry. With a wide array of hotels, Marriott meets the needs of various customer segments. Before developing any additional hotel chains and their respective brands, the company always tests properties first. Marriott is active in soliciting feedback from its customer base and focuses on really understanding its customer targets.

Keep in mind the following questions as you view the video
1.Identify several major categories of segmentation used by Marriott.
2.Despite the distinct brands targeting a wide array of diverse market segments, Marriott maintains a unique identity and brand image. How does it accomplish this task?