AB 213 Unit Assignments: Customer Service, Menu Analysis, Purchasing, Food Prep, Beverage , Quizzes of Linguistics

Download AB 213 Unit Assignments: Customer Service, Menu Analysis, Purchasing, Food Prep, Beverage and more Quizzes Linguistics in PDF only on Docsity! TERM 1 AB 213 Unit 1 Assignment Customer Service Updated DEFINITION 1 AB 213 Unit 1 Assignment Customer Service NEWLocate an article on best practices in customer service on the Internet.After reading the article, consider what the article is suggesting managers do to ensure effective customer service, and then answer the following: What skills and knowledge would you have to teach a restaurant service employee so that they would measure up to the suggested customer service best practices? Explain the process the author suggests and why. (cite resources) View the APA Quick Reference for Students Guide before starting to write your paper. Cite the website for your article.Your response should be in the form of a onetwo page APA formatted paper in your own words submitted, to the Dropbox.Directions for Submitting Your AssignmentCompose your assignment in a Microsoft Word document and save it as Username-AB 213 Assignment-Unit#.doc (Example:TAllen- AB 213 Assignment-Unit 1.doc). Submit your file by selecting the Unit 1: Assignment Dropbox by the end of Unit 1.Make sure your document includes: Your Name Date Course Name & Section Number Unit Number APA Citations (these must be extremely short and only 2 maximum) and ReferencesTERM 2 AB 213 Unit 2 Assignment Perform a Menu Mix Analysis Updated DEFINITION 2 AB 213 Unit 2 Assignment Perform a Menu Mix Analysis NEWRestaurants use several methods to determine the popularity of competing items on a menu. A sales mix analysis is used to monitor the effectiveness of menu items that best meet the needs of customers and maximize the profits of the operation.Several steps are involved in performing a sales mix analysis.You are the new Assistant Manager at your hotels upscale dining restaurant. The food and beverage director asked you to prepare the sales mix analysis on the top 5 competing menu items for the restaurant. Based on the formulas in the textbook, determine the steps in the sales mix analysis and complete the table.(See the template) Determine the menu mix percentage (popularity rate) Determine menu item CMs Calculate average CM (profitability) Compare menu items and average CMs Classify the menu items Make a recommendation on which items (if any) should be droppedSubmit the completed table to the Dropbox.Directions for Submitting Your AssignmentCompose your assignment in a Microsoft Word document and save it as Username-AB 213 Assignment-Unit#.doc (Example:TAllen- AB 213 Assignment-Unit 2.doc). Submit your file by selecting the Unit 2: Assignment Dropbox by the end of Unit 2. TERM 3 AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort) Updated DEFINITION 3 AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort) NEWSilver Lining Resort in Colorado has a brisk all-year-round business. You have just been hired as the restaurants new Restaurants Manager for the resort. There have been many management concerns regarding the way the restaurants have been run at the resort. They hope you will remedy the current situations.The General Manager you a list of the current concerns and hopes you can solve the problems thathave been occurring at all three eating establishments.Checklist: Detail what changes you want the Restaurant Managers to make at their restaurants and explain why. Remember, you want to direct them towards better choices and standards. The two restaurants and one caf have all had very high vendor prices (from the sole vendor Dorado Foods Inc.) with regards to food item orders. There has been considerable waste involved lately as the cases of half empty food stuffs have been found repeatedly in the trash bins. The revenues are down and the customers are complaining that the fare is less than healthy.Write a minimum 23 page memo in APA format and style to the managers of the three restaurants.Disclaimer: The organization and characters depicted in this exercise are fictional. Any resemblance to real organizations or individuals is purely coincidental.Directions for Submitting Your AssignmentSubmit your assignment in a Microsoft Word document and save it as Username-AB 213 Assignment-Unit#.doc (Example: TAllen- AB 213 Assignment-Unit 3.doc). Submit your file by selecting the Unit 3: Assignment Dropbox by the end of Unit 3. TERM 4 AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach) Updated DEFINITION 4 AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach) NEWBased on your Unit readings and the following scenario, respond to this Assignment.Large restaurants and food service organizations set purchasing objectives that ensure an efficient operation. The purchasing manager develops the specifications for purchasing products for a menu item. The Manager establishes a par level to ensure enough products are available during the order period. Product purchasing, receiving and storing involves careful planning and attention to detail.A corporate customer is having a shrimp fest with open bar to be provided poolside at your resort inWest Palm Beach, Florida for 250 employees. Based on the methodology suggested in the textbook to calculate perishable items, determine the need to order more shrimp or beer from your vendor to maintain par levels established.Menu specifications:1 case of shrimp (12 boxes) = 5 pounds per box Product usage rate: 3 cases per order period Order period: 14 daysLead time: 3 days after receipt of POPoolside Bar:Premium brand liquor Beer, wine, soft drinks MixersAssignment Checklist:1. Determine the maximum number of cases of shrimp and the amount of beverages that should be available in inventory to meet the demands for the item (the par level) for this group.2. Determinetherequiredsanitaryandsafetyproceduresforhandlingboththeshrimp(andany condiments) and the beverages poolside.Submit your response in a minimum 23 page APA formatted paper (also include an additional title and references page) to the Dropbox. TERM 5 AB 213 Unit 5 Assignment Nutritional Food Preparation or Healthy Cooking Updated DEFINITION 5 AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking NEWNew menu and procedures for your dinerThe chain of restaurants that owns the F & B Restaurant in the interview has sold off this restaurant to an independent entrepreneuryou! You realize that it is time to redo this menu because it seemsquite dated and does not address the needs and preferences of the community it services. There are several high profile businesses that have moved into the neighborhood as well as several new upscale housing developments.However, since you are a small operation compared to a large convention center, you do not have a production manager and you must divide up the jobs and responsibilities for quality and safety/sanitation at your restaurant.You have redecorated the restaurant to be an upscale type diner. Based on having 30 booths that can accommodate 46 people, and one prep cook and a chef, a dishwasher, a bus person, and 35 servers (45 servers and 2 bus persons on weekends) address the following:Checklist:Search the Internet for an article or information on nutritional food preparation, or healthy