hosp310 all week discussion latest 2015
october [ all 14 discussions]
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Discussion
1
Why are the baby boomers so important? What impact do you see them having on the hospitality industry in the next few years? In the longer-term future? Please refer to Chapter Two as you participate in this discussion.
Tip for Beginning the Discussion: Of course, you can draw from your own experience or your homework for the week, but a good way to begin discussing this question is to answer the first question and then come back a day later. As the week progresses, we will move into other issues raised by the rest of the class and I.
Discussion 2
How do such trends as the changing diversity of the U.S. population, two-income families, changes in family structure, and changing income distribution effect the Hospitality industry? Please refer to Chapter Two, pp. 40-46 primarily, as you participate in this graded TDA. Of course, you may also draw upon web sites, your homework assignment, and your own personal experience in this discussion throughout the week.
Devry HOSP310 WEEK 2 Discussion 1 & 2
Discussion 1
How do midscale restaurants differ from high-check average restaurants? What new and interesting trends have you noticed in food service over the last couple of years?
Discussion 2
What are the advantages and disadvantages of QSR franchising from the perspective of the franchisor? Let's discuss the pros and cons of franchise operations from both sides of the table - franchisee and franchisor.
Devry HOSP310 WEEK 3 Discussion 1 & 2
Discussion 1
Discuss the competitive practices of grocery chain stores in your area. How have these businesses begun to engage in competitive practices that are now affecting all of the food service operations in your community?
Discussion 2
Explain how technology helps hospitality businesses to know more about different customer segments. Gradually, at your instructor's direction, move into a discussion of how technology is also helping hospitality operations to perform more efficiently in the Front-of-the-House and in the Back-of-the-House areas of operation.
Devry HOSP310 WEEK 4 Discussion 1 & 2 L
Discussion 1
The local community lodging industry with its two or three property types makes for an interesting discussion. (1) What types of properties are present in your community, and how have they evolved? (2) How does each meet guest needs? (3) What kind of technology do they apply to serve guest needs?Begin by answering question (1) as a group, and then move into questions (2) and (3) later in the week at the direction of your instructor.
Discussion 2
Business and pleasure travelers are the bread and butter of most hotel's occupancy rates. After reading about these types of travelers in pp. 285-287 of your text, begin this discussion by describing how you think the hotel industry can best serve the needs of business travelers. Later in the week, at your instructor's direction, begin to discuss how the hotel best serves the needs of the pleasure traveler. By the end of the week, each class member should be able to summarize this discussion by providing a list of the ways each segment requires similar and different guest services
week 5
Discussion 1
Thoughtfully discuss the advantages and disadvantages provided to hotels by the Internet. For starters, discuss how the Internet affects the traditional role of travel agents. Then, your instructor will guide you into a discussion about how the Internet has become a competitor of all hospitality operations in ways that are provoking more and better promotional planning on the part of all hospitality businesses.
Why are the baby boomers so important? What impact do you see them having on the hospitality industry in the next few years? In the longer-term future? Please refer to Chapter Two as you participate in this discussion.
Tip for Beginning the Discussion: Of course, you can draw from your own experience or your homework for the week, but a good way to begin discussing this question is to answer the first question and then come back a day later. As the week progresses, we will move into other issues raised by the rest of the class and I.
Discussion 2
How do such trends as the changing diversity of the U.S. population, two-income families, changes in family structure, and changing income distribution effect the Hospitality industry? Please refer to Chapter Two, pp. 40-46 primarily, as you participate in this graded TDA. Of course, you may also draw upon web sites, your homework assignment, and your own personal experience in this discussion throughout the week.
Devry HOSP310 WEEK 2 Discussion 1 & 2
Discussion 1
How do midscale restaurants differ from high-check average restaurants? What new and interesting trends have you noticed in food service over the last couple of years?
Discussion 2
What are the advantages and disadvantages of QSR franchising from the perspective of the franchisor? Let's discuss the pros and cons of franchise operations from both sides of the table - franchisee and franchisor.
Devry HOSP310 WEEK 3 Discussion 1 & 2
Discussion 1
Discuss the competitive practices of grocery chain stores in your area. How have these businesses begun to engage in competitive practices that are now affecting all of the food service operations in your community?
Discussion 2
Explain how technology helps hospitality businesses to know more about different customer segments. Gradually, at your instructor's direction, move into a discussion of how technology is also helping hospitality operations to perform more efficiently in the Front-of-the-House and in the Back-of-the-House areas of operation.
Devry HOSP310 WEEK 4 Discussion 1 & 2 L
Discussion 1
The local community lodging industry with its two or three property types makes for an interesting discussion. (1) What types of properties are present in your community, and how have they evolved? (2) How does each meet guest needs? (3) What kind of technology do they apply to serve guest needs?Begin by answering question (1) as a group, and then move into questions (2) and (3) later in the week at the direction of your instructor.
Discussion 2
Business and pleasure travelers are the bread and butter of most hotel's occupancy rates. After reading about these types of travelers in pp. 285-287 of your text, begin this discussion by describing how you think the hotel industry can best serve the needs of business travelers. Later in the week, at your instructor's direction, begin to discuss how the hotel best serves the needs of the pleasure traveler. By the end of the week, each class member should be able to summarize this discussion by providing a list of the ways each segment requires similar and different guest services
week 5
Discussion 1
Thoughtfully discuss the advantages and disadvantages provided to hotels by the Internet. For starters, discuss how the Internet affects the traditional role of travel agents. Then, your instructor will guide you into a discussion about how the Internet has become a competitor of all hospitality operations in ways that are provoking more and better promotional planning on the part of all hospitality businesses.
Discussion 2
Let's discuss the various competitive forces in the hospitality industry, especially in the lodging industry. Let's begin with the fragmented markets. How is the lodging industry perceived to be a fragmented market?
week 6
Discussion 1Travel and tourism historically have been on the rise. What are some of the factors that have caused the increase in tourism? How about during the economic downturn?
Discussion 2
Recreation, wellness, and leisure activities are as old as society itself. However, a society that can afford to play on the scale that North Americans do is new. Let's begin this discussion by explaining the planned play environment of theme parks. What are they, and why do people frequent them?
week 7
Hospitality service is made up of transactions that are numerous, diverse, and often private. In a dining room, for instance, each interaction between a server and a guest is usually just between the two of them, or, at most between the server and the guest's party at that table. How do you as a manager prepare and train a server to know both how to anticipate and to meet the guest's expectations for excellent service?
A
company's culture can be defined as a shared meaning held by members that
distinguishes the organization from other organizations. This system is, on closer
examination, a set of key characteristics that the organization values.
Visit the web site for the Ritz Carlton Hotel Company (www.ritzcarlton.com/home.asp) and begin to discuss how the saying "Putting on the Ritz" has evolved to mean creating a service culture of sheer excellence for guests who frequent these hotels.
Visit the web site for the Ritz Carlton Hotel Company (www.ritzcarlton.com/home.asp) and begin to discuss how the saying "Putting on the Ritz" has evolved to mean creating a service culture of sheer excellence for guests who frequent these hotels.
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