Reference no: EM132696779

1.Name some ways or situations in which guest involvement in the coproduction of a restaurant experience can be useful to the organization.

A. Name some ways in which it can be useful to the restaurant guest.

B. What KSAs should restaurant guests have to be successful co-producers?

C. "Train them if they need it; motivate them if they need it; and keep it simple, stupid." Would that formula promote successful guest coproduction?

2. Name some ways or situations in which guest involvement in the coproduction of a restaurant experience would not be useful or might be harmful to the organization.

A. When might restaurant coproduction not be useful to guests? When might it be harmful?

B. What can the organization do to discourage coproduction in those situations?

3. Suggest some ways in which a restaurant, a hotel, a theme park, a tour bus, and a travel agent might achieve a higher level of guest coproduction that would benefit both the organization and the guest. Was it more difficult to apply the co-production idea to some of those hospitality or hospitality-related organizations than to others, and if so, why?

4. Under what circumstances do you think the organization is justified in "firing" a guest? Think of a hospitality situation in which you would almost but not quite fire a guest. See whether your classmates agree with you or whether they would fire the guest.

5. Some hospitality authors suggest that guests should be managed as if they were quasi-employees.

A. Who do you suppose these authors think should to this managing?

B. Whoever these managers are, should they be selected differently for their jobs because they will have some "management responsibilities"?

C. Should they be trained differently?