Email: smu.assignment@gmail.com
Mob: +919741410271 / +918722788493
(1). (A) Give a brief explanation of the
economic impact of tourism. Name two organizations that control or further the
economic impact on tourism.
(1). (B) Describe in brief all the 5
levels of Hotel and their why of hospitality?
(2).
Explain the term Management Structure and with the help of chart, plan the
working of Executive Committee for 5 star hotels.
General Management
I
I I I I I I
Director
of Director of Director of Director of
Director of Director of
Human
Food & Rooms Marketing Engineering Accounting
Resource Division & Sales
(3).
What is the use of Human Resource management in hospitality world and in short with
the help of diagram explain working of HR Department?
Task analysis ---à Job description ---à
Productivity Standards
--à
Advertising
---à
Recruitment
_____________ Selection---à
Orientation---à
Training--à
Performance appraisal_________ Development
Short Staff in
Kitchen
(4). Mr. Durgesh is the general
Manager of one of the best restaurant in Mumbai, Known as The Mumbai
treat. As usual, at 7.00 p.m on Saturday
night, there is a 30 minute wait. The kitchen is overloaded and there are
running behind in check times, the time that elapses between the kitchen
getting the order and the guest receiving his or her meal. This is critical,
especially if a complaint is received because a guest has waited too long for a
meal to be served.
Mr. Durgesh is waiting for the
two head line cooks to come for the closing shift. It is now 7.30 p.m and he
receives mobile calls from both of them. Unfortunately they both are one is
sick because of flu and one and other is not able to come because of her wife
is sent to the hospital.
As he gets off the phone, the
hostess tells Mr. Durgesh that a party on 50 is schedule to arrive at 8.00 p.m.
Mr. Durgesh is concerned, knowing that they are currently running a six person
line with only four cooks. The productivity is very high, but they are running
extremely long check times. How can Mr. Durgesh handle the situation?
Questions:
- How would handle the
short-staffing issue?
- What measures would you take
to get the appropriate cooks in to work as soon as possible?
- What would you do to ensure
a smooth, successfully transition for the party of fifty?
- How would you manipulate
your floor plan to provide great service for the party of fifty?
- What should you do to ensure
that all the guests in the restaurant are happy?
Cafe
Coffee House
(5). Mr.
Bean is manager of the Café Coffee House at a busy location on Linking Road,
Bandra. Mr. Bean says there are several challenges in operating a busy
coffeehouse, such as training staff to handle unusual circumstances. For
example, one guest consumed a cup of coffee and ate two third of a piece of
cake and then said he didn’t like the cake.
Another problem is suppliers who quote good
prices to get her business and then, two weeks later, raise the price of some
of the items.
Mr.
Bean says that the young employees he has at the Café Coffee House are the
greatest challenges of all. According to Mr. Bean, there are four kinds of
employees-lazy; good, but not responsible; those who steal; and great ones who
are no troubles
Question:
- What are some suggestions
for training staff to handle unusual circumstances?
- How do you ensure that
suppliers are delivering the product at the price quoted?
- What do you do with lazy
employees?
- How do you deal with
employees who steal?
- Describe the origin of
coffee?
(6).
From the Diagram given below, brief out the importance of Controlling, Planning
Organizing and Leading.
Controlling
Standard
Measurement Comparison
Leading Planning
Leadership Goals
Objectives
Communication Strategies
Plans
Motivation
 |
|||
 |
|||
Organizing
Structure Human
Resource Management
No comments:
Post a Comment