3 Assignments for Hospitality (DUE TOMORROW 12/01 BY 7PM)
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assignments_1-3.rtfd_.zipAssignments 1-3.rtfd/TXT.rtf
Assignment #1 ($25) Visit a local restaurant that has a designated bar area and complete your evaluation. This evaluation should include objective observations as discussed in various chapters in your textbook. NOTE: You are not required to consume alcohol or food during your visit and will not be reimbursed for any expenses. Please attach a photograph of the exterior of the restaurant and a take-out menu and submit with your completed assessment. Please behave professionally and try to complete your assessment conspicuously. The evaluation is the one below : Restaurant/Bar Visit Evaluation Project Instructions: Visit a local restaurant that has a designated bar area and complete your evaluation. This evaluation should include objective observations as discussed in class. You are not required to consume alcohol or food during your visit and will not be reimbursed for any expenses. Please behave professionally and try to complete your assessment conspicuously. Completed by: ______________________________________ Student ID: ____________________ Facility Name & Address: _____________________________________________________________________________ Date & Time visited: ______________________ Number of guests _________ First time? ____ Yes ____ No Question:
Point Received:
Maximum Score:
Exterior
Signage: Visible, well lit, and in good condition?
10 points.
Lighting: Maintained and appropriate?
10 points.
Parking Lot: Maintained and clean?
10 points.
Building: Maintained and clean?
10 points.
Windows: Clean and free of cracks?
10 points.
Main Entrance: Maintained and clean?
10 points.
Interior/Dining Room
Waiting area: Maintained and clean?
10 points.
Floors: Clean and in good condition?
10 points
Décor: Good condition and appropriate?
10 points.
Lighting: Maintained and appropriate?
10 points.
Safety: Exit signs well lit and visible?
10 points.
Furniture: Clean and in good condition?
10 points.
Music: Appropriate sound levels and style fits theme?
10 points.
Atmosphere: Temperature fine, heaters/a.c. functioning?
10 points.
Restrooms: Clean, odor-free and in good condition? Stocked?
10 points.
Staff: Properly presented, neat and clean appearance?
10 points.
Efficiency: Staff moving about and staying productive? Helping others?
10 points.
Overall Service: Urgent, fast and friendly service delivery? Attentive to needs of the guests?
10 points.
Summary: ____________________________________________________________________________________________________ ____________________________________________________________________________________________________ ____________________________________________________________________________________________________ ____________________________________________________________________________________________________ (Continued…) Question:
Point Received:
Maximum Score:
Bartender Services
Friendliness: Bartender was friendly and personable towards guests?
20 points.
Service: Pouring method within operating controls and followed correct recipes?
10 points.
Sales ability: Bartender offered menu or tried to sell appetizers?
20 points.
Safety: Bartender using ice scoop at all times?
10 points.
Honesty: All drinks properly recorded immediately after service?
10 points.
Honesty: Giving away free drinks by bar staff not observed?
10 points.
Sales ability: Additional drinks were offered at appropriate times?
10 points.
Honesty: Bartender charged the appropriate amounts for all dinks served?
10 points.
Laws: Bartenders observed all state liquor laws to the fullest including over serving, identification checking?
10 points.
Laws: Current ABC liquor license current and posted in public view?
10 points.
Cleanliness: Bar top and back bar were clean and organized?
10 points.
Cleanliness: Was unoccupied bar cleaned in a timely manner?
10 points.
Cleanliness: Empty glassware cleared in a timely manner?
10 points.
Organization: Bar seemed well organized and running smoothly?
10 points.
Hygiene: Bartender not eating or drinking behind the bar?
10 points.
Appearance: Bartender dressed professionally with proper hygiene?
10 points.
Summary: ____________________________________________________________________________________________________ ____________________________________________________________________________________________________ ____________________________________________________________________________________________________ ____________________________________________________________________________________________________ ___ / 360 = _____ % ___ / 360 = _____ % Overall Score: Assignment #2 ($25) For this project, you are to interview a meeting professional of your choice. This means you are to contact a meeting professional and request about 10 minutes of their time for an informational interview. This can be done over the phone or in person. Your project should be submitted in a question/answer format. Before you begin, please have the following prepared: Review the questions below so you are familiar with what you are asking. Research and create two – five questions to ask (per #5 below) that will be specifically valuable to you. Prepare your resume so that you can give it to the person you are interviewing for feedback (you are not asking for a job here, just feedback on your resume.) (I am happy to review your resume before your interview and give my feedback first if you would like to email it to me.) Follow the format below noting that the questions are to be included in the question/answer format. State the Individuals name, company, phone number and how long they have been in their current position. Also include why you chose this person and how you contacted them. Write out the questions below with the answers received. (Point Value = 1-5) What is a typical day in your job and what are your duties/functions/responsibilities? (Point Value = 1-10) What kinds of challenges do you deal with in your job? (Point Value = 1-10) Why did this type of work interest you, and how did you get started? (Point Value = 1-10) What jobs, education and experiences have led you to your present position? (Point Value = 1-5) Determine and ask two to five questions (which you create) of your choice that may be of value to you specifically. (Point Value = 1-10) Would you mind taking a look at my resume and giving me some feedback? (Point Value = 1-5) Write a one page reflection on what you gained from this experience, what may have surprised you and any include any other valuable information you would like to share about this experience. (Point Value – 1 – 15) NOTE: CHOOSE A MEETING PROFESSIONAL, MEANING SOMEONE WHO COORDINATES THE MEETINGS AND EVENTS AT A SPECIFIC PLACE. EITHER A HOTEL, A COMPANY, ANYTHING. IT SHOULD NOT BE A FAMOUS PERSON. ALSO CREATE THE INTERVIEW SINCE YOU WON’T ACTUALLY BE GETTING IN CONTACT WITH THE PERSON. Assignment #3 ($30) Create a Risk Management Plan for your Trade Show. The Risk Management attachment is an example from a previous student. Do not copy verbatim - adapt to your trade show. Purpose: To familiarize the students with the necessity of planning for the safety and security of attendees Attached is a Risk Management PDF as an example. Do not copy it.
