Reference no: EM132147059
"Organizational Performance"
• In your opinion, identify the major factor that differentiates high-performing from low-performing organizations and justify your position.
• From the employees' viewpoint, working for a high-performing organization is easier. Agree or disagree with this statement and provide your rationale.
Food and Beverage Operations (20 points)" Please respond to the following:
• Analyze the functions and responsibilities of the food and beverage director to determine which presents the greatest challenge(s), and make recommendations for how those challenges can be addressed. Provide specific examples to support your response.
• From the Vernon's Restaurant simulation, determine which position at Vernon's Restaurant you believe you would be best suited for. Explain your rationale.
Assignment : Careers in Lodging, and Food and Beverage Industries
To prepare for your assignment, review "Career Paths of a Hospitality Management Student". This article provides an overview of the various responsibilities of managers that are commonly found in the hospitality and tourism industry.
Next, read "A Day in the Life of David Lindahl, General Manager of Daily Diner Frogtown". Then, read "The Day in the Life of a Hotel GM vs. CEO".
Write a four to five (4-5) page paper in which you:
1. Describe the various types of management careers that can be offered within each industry (lodging, and food and beverage).
2. Compare and contrast the differences between the General Management (GM) positions within the two industries.
3. Analyze and describe the growth in overall employment within these two industries and how this overall growth is forecasted within the next ten years.
4. Recommend at least three human resource practices in which each industry can better recruit and retain management talent for their respective industry.
5. Use at least three quality references. Note: Wikipedia and similar websites do not quality as academic resources.
6. Format your assignment according to the following formatting requirements:
a. Typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides.
b. Include a cover page containing the title of the assignment, the student's name, the professor's name, the course title, and the date. The cover page is not included in the required page length.
c. Include a reference page. Citations and references must follow APA format. The reference page is not included in the required page length.
The specific course learning outcomes associated with this assignment are:
• Discuss various career opportunities in the food service and lodging industries.
• Describe the significant trends impacting the hospitality industry.
• Analyze the basic procedures involved in managing a restaurant operation.
• Use technology and information resources to research issues in hospitality and tourism management.
• Write clearly and concisely about hospitality and tourism management using proper writing mechanics.