Hosp 310 Final Exam - Devry Essay

886 Words May 4th, 2015 4 Pages
HOSP 310 Final Exam - DeVry

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Question 1. 1. TCO 6. How are other types of businesses in the community now competing with restaurants? (Points : 4)

Question 2. 2. TCO 6. Discuss the phenomena of celebrity-theme restaurants. Why do some fail and some succeed? (Points : 4)

Question 3. 3. TCO 6. Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility? (Points : 4)

Question 4. 4. TCO 6. Why do some culinarians take
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(Points : 6)
Question 13. 13. TCO 7. How is the wellness trend evolving truth-in-menu ethics in the restaurant industry? Also, explain how the same trend is evolving menu planning for people with heart conditions and for those who prefer alternative diets such as vegetarianism? Describe one specialty entree for a customer on a special diet (you may select the diet preference such as low salt, high carb, or low fat). (Points : 10)
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Question 14. 14. TCO 7. Outline the scope of college and university food services. What are the advantages of managing a college dining hall versus a commercial restaurant? (Points : 10) Question 15. 15. TCO 1. You are a service manager for a national airline preparing to leave on a transcontinental flight from New York City to San Francisco. List the moments of truth your customers will encounter from the time they arrive at the terminal to the time they land in LA. (Points : 6)

Question 1. 1. TCO 4. Design a one day activity list for children at an all-inclusive spa retreat. The idea is to provide activities between traditional meal periods so that the childrens parents can also purchase other spa activities and be child-free for periods during the day. Keep in mind all of the basic Question 2. 2. TCO 3. Design a two day, all inclusive Spa-Wellness Packages for a couple, Include the hotel room ambience, spa facilities, and services contained in a complete package. The theme is

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