Hospitality and Tourism Management

Instructions

Instructions: You are required to answer the following questions. You should save youranswers in a Word document for submission. Please do not repeat the questions on youranswer 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. Foreach 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 required250 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

Question 1 There are several menus used while delivering services to both hotels and restaurants. The menus therefore gives the customer a brief idea on what can be offered and therefore bringing us to the different kinds of menus a customer is able to come across while either at a hotel or at a restaurant.Coffee house menu- the kind of menu consists of snacks, lunch, dinner and light foods and the dishes on the menu have their own prices.Cyclic menu- the cyclic menu is offered in a four cycle over a period of one year after which the menu is changed based on the preferences and the availability of the dishes.Luncheon menu- the menu offers salads sandwiches, desserts and beverages and this kind of menu is served in smaller portions.Dinner menu- this kind of menu offers more entres and appe...
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