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Hosp 310 Final Exam - Devry

  • Date Submitted: 12/18/2015 02:30 AM
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HOSP 310 Final Exam - DeVry




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Question 1. 1. TCO 6. How are other types of businesses in the community now competing with restaurants? (Points : 4)


Question 2. 2. TCO 6. Discuss the phenomena of celebrity-theme restaurants. Why do some fail and some succeed? (Points : 4)


Question 3. 3. TCO 6. Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility? (Points : 4)


Question 4. 4. TCO 6. Why do some culinarians take offense at being labeled a "foodservice professional"? Use your knowledge of the history of culinary arts to justify your answer. (Points : 4)



Question 5. 5. TCO 6. Managed services are thought of as being one of the most lucrative segments of foodservice. What factors allow this sector to thrive financially? (Points : 4)


Question 6. 6. TCO 1. Describe and explain four major segments of the Hospitality Industry in clear language with concrete examples. (Points : 4)

Question 7. 7. TCO 1. Explain what other kinds of institutions or establishments does the hospitality industry include besides hotels and restaurants? (Points : 4)

Question 8. 8. TCO 10. Where have the most recent security technology changes taken place in hotels? (Points : 5)

Question 9. 9. TCO 8. Discuss the rationale behind the national park service. Do you think this concept has outlived its original mission? (Points : 5)


Question 10. 10. TCO 10. How is the Internet being used in food service competition? (Points : 5)


Question 11. 11. TCO 8. Recreation for the armed forces is viewed as critical to national security. Rationalize this assertion. (Points : 5)


Question 12. 12. TCO 2,3. List and carefully explain 3 factors...

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