HOSP 585 Final Exam

HOSP 585 Final Exam

Author: Christine Farr


1. (TCO F) You are the vice president of purchasing for Darden Restaurant group in Orlando, which owns several restaurant chain brands. You have just hired a new purchasing director for food service equipment. You are preparing to spend some time with him and review some key features of various types of kitchen equipment that will assist him in determining the needs of the corporation. Prepare an outline of what you will review with your new employees. Arrange and assemble a training guide on key features for the following pieces of food service equipment: stoves and ovens, deep-fat fryers, low-temperature ovens, forced-air convection oven, microwave oven, infrared oven, hot-food holding tables, refrigerators and freezers, and ice machines. You will also compare and contrast the benefits and disadvantages of these types of equipment so that a better purchasing job will be done. (Points : 40)
2. (TCO G) You are planning to open a restaurant with expected sales volume of $1,500,000 per annum. You have located an ideal location for your new restaurant venture. You are meeting with the property managers and developers to negotiate a lease. Develop and formulate a strategy on what you would like to have included in the lease. Defend why you selected this strategy. (Points : 40)
3. (TCO B) The registration staff functions are critical to the overall satisfaction of the guest. If you were an assistant manager responsible for the room's division of a full-service hotel, how would you organize the registration and guest services staff? What are the best practices you would establish for handling guest services, the registration process, arrivals, departures, and group arrivals? How will your staff interact with the guest as they arrive and check out of the hotel? (Points : 40)
4. (TCO C) The cost of labor in the housekeeping department can be highest at a full-service hotel. How would you control labor costs in a full-service hotel? Explain in detail how you would calculate a labor schedule for the hotel. Using best practices, how would you calculate and what methods would you use to reduce turnover? (Points : 40)
5. (TCO A) Analyze and appraise the various kinds and characteristics of restaurant organizations and their owners. Compare and contrast corporate owned and independent restaurants. Examine three restaurateurs who have been successful. Give examples and analysis of the organization of three multi-unit chains. In your judgment, were they successful or unsuccessful? (Points : 40)

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