Hospitality and Tourism Management
Instructions
Instructions: You are required to answer the following questions. You should save your answers in a Word document for submission. Please do not repeat the questions on your answer sheet. Instead, please list the answers numerically/sequentially by simply utilizing1, 2, 3, and 4. Each assignment must have a cover page listing your name, the name ofthe assignment, and the date. The cover page does not count towards the word count. For each assignment, you are expected to answer the assigned questions in your own words. Each assignment paper should be at least 250 words. Papers less than the required 250 words will get zero. This does not mean each question requires a 250-wordresponse; rather, the total number of words for answering the questions must total morethan 250 words.1: List and describe the six main types of menus. List and briefly describethree popular forms of ownership used in the lodging industry that allow for rapid expansion.2: Using the four facets of the hospitality industry (travel, lodging, food service, and recreation), differentiate between the method of service offered to customers. Use specific examples. Explain the significance of the following ratios (i.e., how are they applied in the "real world"): Food cost, labor cost, and pour/cost percentage.3: List five classifications of restaurants and briefly describe each. List and briefly describe the six steps in wine production.4: Compare and contrast the following concepts: franchise, partnership, leasing and syndication. List the steps in the guest cycle. Is one step more important thananother? Why or why not?
Answer

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