WE PROVIDE CASE STUDY ANSWERS, ASSIGNMENT SOLUTIONS, PROJECT REPORTS AND THESIS
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1. What other ways could have been used by
the business owner to give this
employee an extra chance?
2. Is the nose ring truly a problem? If so, why?
3. Could you legally deny employment to a person with a nose
ring?
1. Before the development of more effective ICT-based tools,
why was it difficult for
hotels to schedule labor
effectively?
2. In a Housekeeping department, what elements have to be
considered when
looking at hourly productivity?
3. With what other hotel ICT could labor scheduling systems,
such as E productive
Scheduling, be integrated? Review
some Internet hospitality web-sites such as
www.WiredHotelier.com and
www.HotelResource.com to help you formulate
your answer, giving examples of
some specific ICT products
- Identify and describe four short-term
operational strategies Ken should implement immediately at the Rainbow Golf
Resort
- What human resources and training
initiatives should Ken implement at the Rainbow Golf Resort?
- Which form of top-down communication would
be most suitable for the Rainbow Golf Resort to achieve its objectives?
1.
Examine
the guest count projections and compare it to the normal Friday lunch employee
and management schedule.
a. Do you have enough labor scheduled to properly serve the number of guests?
b. How would you alter the schedule to ensure that you can offer proper service? (Be specific as to how many employees you would add per position and explain your reasoning.)
c. Is there anything else that you should do with respect to the employees to make sure that the reservation is successful for the operation?
2.
Examine
the likely food preferences of different customer groups that the operation
would serve for lunch.
i) What types of foods offered by Buffet, Inc., would the typical lunch guest prefer? (Be specific.)
i) What types of foods offered by Buffet, Inc., would the typical lunch guest prefer? (Be specific.)
ii) What type of foods offered by Buffet, Inc., would the reservation guest prefer? (Be specific.)
iii) Are there any changes you would make to the food being offered and, if so, what and how would you do it? (Be specific.)
3.
The
reservation guests are going to pay individually as they come in. is this good
or would it be better for them to prepay? Explain your answer taking into
account the impact the payment could have on guest flow and FOH and BOH
operation.
1. What occupancy level
would you assume for a 100- to 150-room hotel, and during what seasons, based
on general occupancy information for New York and general occupancy levels
nationally?
2. Propose some additional
(logical) actions the town could possibly take to increase the visitor demand
for this property?
3. Given the inexact
information in the case, what would be a reasonable assumption to make
regarding room nights from the Fort’s expanded (year-round) operations and from
International Paper’s business?
WE PROVIDE CASE STUDY ANSWERS, ASSIGNMENT SOLUTIONS, PROJECT REPORTS AND THESIS
ARAVIND - 09901366442 – 09902787224
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