Hosp 410 Restaurant Management Entire Course

Submitted by: Submitted by

Views: 10

Words: 2175

Pages: 9

Category: Literature

Date Submitted: 09/10/2016 12:58 AM

Report This Essay

HOSP 410 Restaurant Management Entire Course


HOSP 410 Restaurant Management Entire Course

Devry HOSP 410 Week 1 Discussion

Introduction to Restaurants (graded)

The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why not? Please elaborate on your answer, and feel free to share some examples.

DQ 2

Kinds and Characteristics of Restaurants (graded)

In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend of characteristics of restaurants today? Back up your answer with some research either from our textbook or any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post.

Devry HOSP 410 Week 2 Discussion

DQ 1

Concept, Location, and Design (graded)

Concept, location, and design are major elements in the success of a restaurant. Discuss current concept trends and why you believe these trends are successful in today’s world of restaurants.

DQ 2

The Menu (graded)

The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the menu is considered to be a strong selling tool, and how front of the house staff can increase their check average by selling the menu effectively.

Devry HOSP 410 Week 3 Discussion DQ 1 & DQ 2 Latest

DQ 1

Financing and Leasing (graded)

Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital funds. What are some key areas of consideration when presenting a financial plan to a group of investors? What are some do’s and don’t’s?

DQ 2

Legal and Tax Matters (graded)

Understanding taxes is not only important to the success...