1. Describe the term marketing concept and how it applies to a foodservice operation. Explain the four characteristics of services and describe how they impact marketing in foodservice operations. Describe how strategic planning might be used to enhance foodservice marketing.
2.How can a foodservice manager control labor costs through selection, orientation, training, development, and performance appraisal? What variables in the organization will affect staffing and scheduling? How can productivity be improved?
The purpose of Discussion Boards in this course is for you to demonstrate your understanding of the material. This can only be done if you are using your own words to show me, the instructor, that you have read, analyzed and interpreted the information. Work that is plagiarized, duplicated, or not properly cited may receive a zero.
You may look to the text or other resources for answers and explanations to a discussion board topic. However, when writing your Discussion Board submission I expect you to use the text or other resources to support your answer. In order to support your understanding of the expectations for discussion board postings, I have included a list of guidelines to follow while posting. Failure to follow these guidelines may result in a grade of “0” for the assignment and/or further disciplinary procedures if necessary.
Use the concept of the 4 E’s to demonstrate specific and sufficient knowledge and understanding.
The 4 E’s represent four questions that almost always need answering as you write:
1. Can you provide an EXAMPLE of that?
2. Can you give an EXPERIENCE to illustrate that?
3. Can you EXPLAIN that further?
4. Can you give EVIDENCE to support that?
Do not use direct quotations but try to summarize information using your own wording and voice.
Always cite your sources as follows when using the internet or text.
Website : US Bureau of Labor Statistics website. http://www.bls.gov/cps/wlf-databook-2012.pdf. Published February 2013. Revised March 26, 2013. Accessed November 14, 2013.
Textbook: Kittler 7th Ed., Pg 10-12
The Power Point slides or videos provided by the instructor
Chapter 2 PPT slide #4
Name of video is sufficient