This document contains an examination paper for managing lodging operations. It includes three sections:
Section A contains multiple choice and short answer questions testing objective knowledge of lodging operations concepts.
Section B presents two case studies requiring analysis of strategies to maximize profits at a luxury hotel and create a positive organizational climate.
Section C asks longer questions about quality award programs, management approaches, and developing a marketing plan.
MY HOTEL OR CASINO LABOR COST OPTIMIZATION AUDIT - A Professional Service Of...Robert R. DeMonsi, Jr.
Dear Potential LABOR COST OPTIMIZATION AUDIT Client of Mine,
LABOR COSTS UP? GUEST SERVICE SCORES DOWN? EMPLOYEES WASTING TIME? POOR PRODUCTIVITY? PROFIT COULD BE BETTER?
Is it time for a garden-fresh set of eyes to look at your operations?
For the cost of one FULL TIME EQUIVALENT EMPLOYEE (of which I can SAVE an organization in a heartbeat), I offer a laser focused LABOR COST OPTIMIZATION AUDIT for medium to large size HOTELS and CASINOS that have multiple Food & Beverage operations.
The objective of the LABOR COST OPTIMIZATION AUDIT is to work with my clients; in evaluating their organizational structure by department looking for inefficiency & potential labor cost improvement, in identifying wasteful work processes, in increasing employee productivity/output levels, in intelligently eliminating unnecessary labor hours, in providing consistent guest service & quality levels and most importantly in OPTIMIZING THEIR LABOR COSTS.
The LABOR COST OPTIMIZATION AUDIT requires the client contracting FOUR FULL WEEKS of my labor management analytical services ANNUALLY. I would visit the client's chosen property twice a year for two FULL weeks each visit.
Please view my presentation to see the approach that I take and the affordable cost of my LABOR COST OPTIMIZATION AUDIT.
It's THE best money your company will EVER spend! GUARANTEED!
I look forward to hearing from you.
Sincerely,
Robert R. DeMonsi, Jr.
E-mail: rdemonsijr@aol.com
Mobile: rdemonsijr@aol.com
How to Use Artificial Intelligence to improve the profitability of restaurants.
1. Mini MBA on Customers Data Analysis
2. BUSINESS CUSTOMERS X-RAY Module
3. CUSTOMER CARE Module
4. MENU ENGINEERING Module
5.PERSONNEL DEVELOPMENT Module
6. EXPECTED ROI AND FINAL CONSIDERATIONS
MY HOTEL OR CASINO LABOR COST OPTIMIZATION AUDIT APPROACH & DETAILSRobert R. DeMonsi, Jr.
Dear Potential LABOR COST OPTIMIZATION AUDIT Client of Mine,
LABOR COSTS UP? GUEST SERVICE SCORES DOWN? EMPLOYEES WASTING TIME? POOR PRODUCTIVITY? PROFITS COULD BE BETTER?
Is it time for a garden-fresh set of eyes to look at your operations?
For the cost of one FULL TIME EQUIVALENT EMPLOYEE (of which I can SAVE an organization in a heartbeat), I offer a laser focused LABOR COST OPTIMIZATION AUDIT for medium to large size HOTELS and CASINOS that have multiple Food & Beverage operations.
The objective of the LABOR COST OPTIMIZATION AUDIT is to work with my clients; in evaluating their organizational structure by department looking for inefficiency & potential labor cost improvement, in identifying wasteful work processes, in increasing employee productivity levels, in intelligently eliminating unnecessary labor hours, in providing consistent guest service & quality levels and most importantly in OPTIMIZING THEIR LABOR COSTS.
The LABOR COST OPTIMIZATION AUDIT requires the client contracting FOUR FULL WEEKS of my labor management analytical services ANNUALLY. I would visit the client's chosen property twice a year for two FULL weeks each visit.
Please DOWNLOAD my presentation to see the approach that I take and the affordable cost of my LABOR COST OPTIMIZATION AUDIT.
It's THE best money your company will EVER spend! GUARANTEED!
I look forward to hearing from you.
Sincerely,
Robert R. DeMonsi, Jr.
E-mail: rdemonsijr@aol.com
Mobile: rdemonsijr@aol.com
Monica Or from Star Quality Hospitality Consultancy presents a Masterclass on "How to Turn around a Failing Business" - based on her model in her book "Star Quality Hospitality - The Key to a Successful Hospitality Business" - An Amazon Best Seller
This document contains an examination paper for managing lodging operations. It includes three sections:
Section A contains multiple choice and short answer questions testing objective knowledge of lodging operations concepts.
Section B presents two case studies requiring analysis of strategies to maximize profits at a luxury hotel and create a positive organizational climate.
Section C asks longer questions about quality award programs, management approaches, and developing a marketing plan.
MY HOTEL OR CASINO LABOR COST OPTIMIZATION AUDIT - A Professional Service Of...Robert R. DeMonsi, Jr.
Dear Potential LABOR COST OPTIMIZATION AUDIT Client of Mine,
LABOR COSTS UP? GUEST SERVICE SCORES DOWN? EMPLOYEES WASTING TIME? POOR PRODUCTIVITY? PROFIT COULD BE BETTER?
Is it time for a garden-fresh set of eyes to look at your operations?
For the cost of one FULL TIME EQUIVALENT EMPLOYEE (of which I can SAVE an organization in a heartbeat), I offer a laser focused LABOR COST OPTIMIZATION AUDIT for medium to large size HOTELS and CASINOS that have multiple Food & Beverage operations.
The objective of the LABOR COST OPTIMIZATION AUDIT is to work with my clients; in evaluating their organizational structure by department looking for inefficiency & potential labor cost improvement, in identifying wasteful work processes, in increasing employee productivity/output levels, in intelligently eliminating unnecessary labor hours, in providing consistent guest service & quality levels and most importantly in OPTIMIZING THEIR LABOR COSTS.
The LABOR COST OPTIMIZATION AUDIT requires the client contracting FOUR FULL WEEKS of my labor management analytical services ANNUALLY. I would visit the client's chosen property twice a year for two FULL weeks each visit.
Please view my presentation to see the approach that I take and the affordable cost of my LABOR COST OPTIMIZATION AUDIT.
It's THE best money your company will EVER spend! GUARANTEED!
I look forward to hearing from you.
Sincerely,
Robert R. DeMonsi, Jr.
E-mail: rdemonsijr@aol.com
Mobile: rdemonsijr@aol.com
How to Use Artificial Intelligence to improve the profitability of restaurants.
1. Mini MBA on Customers Data Analysis
2. BUSINESS CUSTOMERS X-RAY Module
3. CUSTOMER CARE Module
4. MENU ENGINEERING Module
5.PERSONNEL DEVELOPMENT Module
6. EXPECTED ROI AND FINAL CONSIDERATIONS
MY HOTEL OR CASINO LABOR COST OPTIMIZATION AUDIT APPROACH & DETAILSRobert R. DeMonsi, Jr.
Dear Potential LABOR COST OPTIMIZATION AUDIT Client of Mine,
LABOR COSTS UP? GUEST SERVICE SCORES DOWN? EMPLOYEES WASTING TIME? POOR PRODUCTIVITY? PROFITS COULD BE BETTER?
Is it time for a garden-fresh set of eyes to look at your operations?
For the cost of one FULL TIME EQUIVALENT EMPLOYEE (of which I can SAVE an organization in a heartbeat), I offer a laser focused LABOR COST OPTIMIZATION AUDIT for medium to large size HOTELS and CASINOS that have multiple Food & Beverage operations.
The objective of the LABOR COST OPTIMIZATION AUDIT is to work with my clients; in evaluating their organizational structure by department looking for inefficiency & potential labor cost improvement, in identifying wasteful work processes, in increasing employee productivity levels, in intelligently eliminating unnecessary labor hours, in providing consistent guest service & quality levels and most importantly in OPTIMIZING THEIR LABOR COSTS.
The LABOR COST OPTIMIZATION AUDIT requires the client contracting FOUR FULL WEEKS of my labor management analytical services ANNUALLY. I would visit the client's chosen property twice a year for two FULL weeks each visit.
Please DOWNLOAD my presentation to see the approach that I take and the affordable cost of my LABOR COST OPTIMIZATION AUDIT.
It's THE best money your company will EVER spend! GUARANTEED!
I look forward to hearing from you.
Sincerely,
Robert R. DeMonsi, Jr.
E-mail: rdemonsijr@aol.com
Mobile: rdemonsijr@aol.com
Monica Or from Star Quality Hospitality Consultancy presents a Masterclass on "How to Turn around a Failing Business" - based on her model in her book "Star Quality Hospitality - The Key to a Successful Hospitality Business" - An Amazon Best Seller
HotelConsult HC Hospitality HR Transformation and QA Improvement TIPlan 02Emilio VARGAS
Hospitality - a unique solution for the “small and independent” hotel, resort, boutique, b&b, club or restaurant! TIPlan - HR Transformation and QA Improvement - What you are about to see, is a new management tool I have developed for the
“small and independent” hospitality operation! in only 14 consecutive days we guarantee results.Seven smashing Actions to change your operation!
Smu mba sem 3 OM spring 2016 assignments, smu solved assignments ,smu assignments ,smu mba assignments ,smu mba solved assignments ,smu mba spring 2016 assignments
Hc hospitality transformation improvement ti plan 01 fEmilio Vargas
A unique approach to change your Hotel, Restaurant or Resort suffering from Quality issues, Guest Satisfaction problems and Human Resources lacking Training and expertise - we "turn around" your property either hotel, b&b, boutique, resort or restaurant in ONLY 14 days
This document discusses measuring the effectiveness of a call center through key performance indicators. It identifies important measures in several categories: financial (actual vs. budget costs), service (service level agreements, call abandonment rates), productivity (calls handled per agent), people (absenteeism, staff churn), and customer satisfaction (customer recommendations, satisfaction surveys). Comparing performance over time and to benchmarks is important for continuous improvement. The focus should be on delivering world-class service by understanding customer needs and expectations.
The document discusses guest service principles and expectations in the hospitality industry. It defines guest service as exceeding guests' expectations and identifies several factors that are important for delivering quality guest service, such as focusing on serving the guest and having knowledgeable employees. It also distinguishes between explicit expectations that are clearly expressed and implicit expectations that are more implied. The ultimate goal of guest service is to meet, if not exceed, both the explicit and implicit expectations of customers.
Full Presentation - Copthorne Hotel Slough 07/10/2014mfraser1976
The presentation discusses the importance of first contact resolution for businesses. It notes that 86% of customers will quit doing business with a company due to a bad customer experience. It also states that 60% of repeat calls are due to issues with business processes or agent training. The presentation provides tips on how companies can improve their first contact resolution rates, such as educating agents, monitoring calls, and setting incentives. It also shares a case study of how logistics company Wolseley UK improved customer satisfaction and retention through focusing on first contact resolution.
The document discusses gaps in customer expectations of service quality based on a model by Parasuraman, Zeithaml, and Berry. It identifies five gaps between customer expectations and perceptions: knowledge of customer expectations, service quality specifications, service delivery, external communications, and perceived service. The document also provides strategies for closing each gap to improve customer satisfaction.
This document provides an overview of key concepts in hospitality sales and marketing. It discusses the historical background and evolution of the hospitality industry from the 1950s to today. Factors like population growth, improved incomes, increased leisure time, and expanded transportation systems have driven industry changes. The document also examines topics like the marketing mix, competition analysis, developing a marketing plan, targeting profitable customer segments, and positioning a property in the marketplace. Overall it provides a foundation for understanding hospitality sales and marketing strategies and trends.
The document describes some of the challenges a prospective student encountered when applying to and preparing to attend State University, including an uninformative campus tour, a confusing application process, issues having their file and transcript located by the admissions office, and initially being accepted to a two-year program rather than their intended major. Overall, it raises questions about the effectiveness of State University's recruitment and admissions processes from the student's perspective.
The document discusses managing the customer experience through conducting a customer experience audit, implementing a process excellence plan, and deploying actionable customer metrics. It recommends conducting a customer experience audit to gather facts about customers and their needs. It also recommends a process excellence plan to increase speed and quality through standardization and simplification. Finally, it recommends deploying metrics to monitor customer-impacting issues and key touchpoints with customers. The overall goal is to transform customer disappointment into customer delight through a focus on understanding and addressing customer needs.
As a company leader, you are responsible for the strategic direction and tactical execution of your business. Knowing your customers, both the “squeaky wheels” and the “silent majority”, is key. You need facts.
Your customers will love you - your competition will hate us.
Niagara College Hospitality Management- Hotel and Restaurant (Co-op)beirizzle
This document provides an overview of the Hospitality Management - Hotel and Restaurant Management (Co-op) two-year diploma program at Niagara-on-the-Lake Campus. The curriculum covers all sectors of hospitality including hotel operations, restaurant operations, tourism, general business, math, accounting, and communication courses. Students learn skills like accommodation management, facilities management, food safety, dining room service, kitchen techniques, and food and beverage operations. Courses also cover topics like marketing, sales, conventions, and using technology in the hospitality industry. The program aims to prepare graduates for a career in the diverse and growing hospitality field.
Customer service principles is a necessary module for every studentfento2011
At the end of this section candidates should be able to:
• Describe customer service.
• Explain why customer service is important to the
success of every organisation.
• Identify who their customers are.
• Identify the drawbacks of poor customer service.
• Explain how to promote good service.
• Demonstrate an understanding of customer
service needs and expectations.
Indicative content
1.1 Outline knowledge of basic principles - maintaining
good customer service at all times; treating all
customers with respect; identifying and meeting
customer needs; providing the service expected by
the company.
1.2 Understanding why customer service is important to
the company and to you – it helps to make the
organisation successful, generates repeat business,
assists profit and growth.
1.3 Identifying external and internal customers and their
importance to the organisation.
1.4 Appreciate the drawbacks of not serving internal and
external customers effectively, e.g. poor reputation,
loss of business, loss of profit, loss of jobs.
Customer service principles is a necessary module for every studentfento2011
Customer service is very important to an organisation regardless of the nature of the business they are in. Superior customer service will guarantee continued business through repeat purchases as well as references by satisfied customers. Many organisations offer similar products and differentiation will only be possible by varying service levels against competitors. Good customer service builds from understanding the customer, communicating effectively at different situations and be able to sell the organisation’s product effectively and efficiently. Skills for good customer service are built in this module and the role of quality assurance and employee resourcing for customer service is explored.
Aims and Objectives of this Module
This module enables students to gain understanding on how superior customer service contributes to the overall performance organisations. On successfully completing this module, the learners will be able to:
• Understand the importance of customer service to the overall marketing effort of an organisation.
• Know the service skills required to meet the requirements of the customers’ needs
• Understand the need for setting quality standards for customer service level.
• Explain the effect of employee resourcing to service provision.
• Understand how organisations vary customer service to match individual needs
The above objectives will be addressed by the LOs. targeting the following skills below:
• Knowledge and Understanding
• Intellectual Skills
• Professional Skills
• General and transferable Skills
Mb0044 production and operation managementsmumbahelp
Dear students get fully solved assignments
Send your semester & Specialization name to our mail id :
“ help.mbaassignments@gmail.com ”
or
Call us at : 08263069601
(Prefer mailing. Call in emergency )
The document outlines seven "laws of customer service" to delight customers: 1) Treat every customer like a celebrity by rolling out the red carpet for all customers. 2) Get to know customers by taking time to listen to their needs. 3) Make it easy for customers to do business with your company. 4) Ensure the job is finished by guaranteeing your product or service works and paying customers only when they are fully satisfied. 5) Manage perception, as customers value the experience around a product or service. 6) Attend to all details of the customer experience. 7) Believe in customer service from the core of your business, as exemplified by historic Quaker business owners. Following these laws can help a business join
The document discusses business model innovation. It begins with a brief introduction and then provides a framework for describing a business model using nine blocks: value propositions, customer segments, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, and cost structure. An example is then given of a soccer club's business model using some of the blocks. The document emphasizes that a business model describes how an organization creates and delivers value to customers in a profitable manner.
The document discusses the purpose of jobs and employment. It states that employers only handle money and distribute wages, but customers are the real source of income and reason for employment. Employees exist to make or do things for other people, namely customers. So while employers provide wages, customers are the true source of an employee's income and job through their spending and support of the business.
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
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HotelConsult HC Hospitality HR Transformation and QA Improvement TIPlan 02Emilio VARGAS
Hospitality - a unique solution for the “small and independent” hotel, resort, boutique, b&b, club or restaurant! TIPlan - HR Transformation and QA Improvement - What you are about to see, is a new management tool I have developed for the
“small and independent” hospitality operation! in only 14 consecutive days we guarantee results.Seven smashing Actions to change your operation!
Smu mba sem 3 OM spring 2016 assignments, smu solved assignments ,smu assignments ,smu mba assignments ,smu mba solved assignments ,smu mba spring 2016 assignments
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A unique approach to change your Hotel, Restaurant or Resort suffering from Quality issues, Guest Satisfaction problems and Human Resources lacking Training and expertise - we "turn around" your property either hotel, b&b, boutique, resort or restaurant in ONLY 14 days
This document discusses measuring the effectiveness of a call center through key performance indicators. It identifies important measures in several categories: financial (actual vs. budget costs), service (service level agreements, call abandonment rates), productivity (calls handled per agent), people (absenteeism, staff churn), and customer satisfaction (customer recommendations, satisfaction surveys). Comparing performance over time and to benchmarks is important for continuous improvement. The focus should be on delivering world-class service by understanding customer needs and expectations.
The document discusses guest service principles and expectations in the hospitality industry. It defines guest service as exceeding guests' expectations and identifies several factors that are important for delivering quality guest service, such as focusing on serving the guest and having knowledgeable employees. It also distinguishes between explicit expectations that are clearly expressed and implicit expectations that are more implied. The ultimate goal of guest service is to meet, if not exceed, both the explicit and implicit expectations of customers.
Full Presentation - Copthorne Hotel Slough 07/10/2014mfraser1976
The presentation discusses the importance of first contact resolution for businesses. It notes that 86% of customers will quit doing business with a company due to a bad customer experience. It also states that 60% of repeat calls are due to issues with business processes or agent training. The presentation provides tips on how companies can improve their first contact resolution rates, such as educating agents, monitoring calls, and setting incentives. It also shares a case study of how logistics company Wolseley UK improved customer satisfaction and retention through focusing on first contact resolution.
The document discusses gaps in customer expectations of service quality based on a model by Parasuraman, Zeithaml, and Berry. It identifies five gaps between customer expectations and perceptions: knowledge of customer expectations, service quality specifications, service delivery, external communications, and perceived service. The document also provides strategies for closing each gap to improve customer satisfaction.
This document provides an overview of key concepts in hospitality sales and marketing. It discusses the historical background and evolution of the hospitality industry from the 1950s to today. Factors like population growth, improved incomes, increased leisure time, and expanded transportation systems have driven industry changes. The document also examines topics like the marketing mix, competition analysis, developing a marketing plan, targeting profitable customer segments, and positioning a property in the marketplace. Overall it provides a foundation for understanding hospitality sales and marketing strategies and trends.
The document describes some of the challenges a prospective student encountered when applying to and preparing to attend State University, including an uninformative campus tour, a confusing application process, issues having their file and transcript located by the admissions office, and initially being accepted to a two-year program rather than their intended major. Overall, it raises questions about the effectiveness of State University's recruitment and admissions processes from the student's perspective.
The document discusses managing the customer experience through conducting a customer experience audit, implementing a process excellence plan, and deploying actionable customer metrics. It recommends conducting a customer experience audit to gather facts about customers and their needs. It also recommends a process excellence plan to increase speed and quality through standardization and simplification. Finally, it recommends deploying metrics to monitor customer-impacting issues and key touchpoints with customers. The overall goal is to transform customer disappointment into customer delight through a focus on understanding and addressing customer needs.
As a company leader, you are responsible for the strategic direction and tactical execution of your business. Knowing your customers, both the “squeaky wheels” and the “silent majority”, is key. You need facts.
Your customers will love you - your competition will hate us.
Niagara College Hospitality Management- Hotel and Restaurant (Co-op)beirizzle
This document provides an overview of the Hospitality Management - Hotel and Restaurant Management (Co-op) two-year diploma program at Niagara-on-the-Lake Campus. The curriculum covers all sectors of hospitality including hotel operations, restaurant operations, tourism, general business, math, accounting, and communication courses. Students learn skills like accommodation management, facilities management, food safety, dining room service, kitchen techniques, and food and beverage operations. Courses also cover topics like marketing, sales, conventions, and using technology in the hospitality industry. The program aims to prepare graduates for a career in the diverse and growing hospitality field.
Customer service principles is a necessary module for every studentfento2011
At the end of this section candidates should be able to:
• Describe customer service.
• Explain why customer service is important to the
success of every organisation.
• Identify who their customers are.
• Identify the drawbacks of poor customer service.
• Explain how to promote good service.
• Demonstrate an understanding of customer
service needs and expectations.
Indicative content
1.1 Outline knowledge of basic principles - maintaining
good customer service at all times; treating all
customers with respect; identifying and meeting
customer needs; providing the service expected by
the company.
1.2 Understanding why customer service is important to
the company and to you – it helps to make the
organisation successful, generates repeat business,
assists profit and growth.
1.3 Identifying external and internal customers and their
importance to the organisation.
1.4 Appreciate the drawbacks of not serving internal and
external customers effectively, e.g. poor reputation,
loss of business, loss of profit, loss of jobs.
Customer service principles is a necessary module for every studentfento2011
Customer service is very important to an organisation regardless of the nature of the business they are in. Superior customer service will guarantee continued business through repeat purchases as well as references by satisfied customers. Many organisations offer similar products and differentiation will only be possible by varying service levels against competitors. Good customer service builds from understanding the customer, communicating effectively at different situations and be able to sell the organisation’s product effectively and efficiently. Skills for good customer service are built in this module and the role of quality assurance and employee resourcing for customer service is explored.
Aims and Objectives of this Module
This module enables students to gain understanding on how superior customer service contributes to the overall performance organisations. On successfully completing this module, the learners will be able to:
• Understand the importance of customer service to the overall marketing effort of an organisation.
• Know the service skills required to meet the requirements of the customers’ needs
• Understand the need for setting quality standards for customer service level.
• Explain the effect of employee resourcing to service provision.
• Understand how organisations vary customer service to match individual needs
The above objectives will be addressed by the LOs. targeting the following skills below:
• Knowledge and Understanding
• Intellectual Skills
• Professional Skills
• General and transferable Skills
Mb0044 production and operation managementsmumbahelp
Dear students get fully solved assignments
Send your semester & Specialization name to our mail id :
“ help.mbaassignments@gmail.com ”
or
Call us at : 08263069601
(Prefer mailing. Call in emergency )
The document outlines seven "laws of customer service" to delight customers: 1) Treat every customer like a celebrity by rolling out the red carpet for all customers. 2) Get to know customers by taking time to listen to their needs. 3) Make it easy for customers to do business with your company. 4) Ensure the job is finished by guaranteeing your product or service works and paying customers only when they are fully satisfied. 5) Manage perception, as customers value the experience around a product or service. 6) Attend to all details of the customer experience. 7) Believe in customer service from the core of your business, as exemplified by historic Quaker business owners. Following these laws can help a business join
The document discusses business model innovation. It begins with a brief introduction and then provides a framework for describing a business model using nine blocks: value propositions, customer segments, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, and cost structure. An example is then given of a soccer club's business model using some of the blocks. The document emphasizes that a business model describes how an organization creates and delivers value to customers in a profitable manner.
The document discusses the purpose of jobs and employment. It states that employers only handle money and distribute wages, but customers are the real source of income and reason for employment. Employees exist to make or do things for other people, namely customers. So while employers provide wages, customers are the true source of an employee's income and job through their spending and support of the business.
Similar to Strayer university htm 150 homework help (1) (20)
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
1. Strayer-University HTM 150 Homework
Help (1)
Get help for Strayer-University HTM 150. We provide assignment, homework, discussions and case
studies help for all subject Strayer-University for Session 2015-2016
Week 1 Discussion1 Definition of Service
Week1 Discussion1 Definitionof Service Pleaserespondtothe following:
• State your personal definitionof service,andgive anexampleof atime whenyoureceived
qualityservice andanexample of whenyoudidnotreceive qualityservice.Determine whattheycould
have done to correct the qualityof service.
• Hospitalityprofessionalsoftenstate thatexceedingguestexpectationsisasignificantpartof
theirorganization’smission.Identifythree waystodetermine guestexpectationsandhow the manager
wouldknowwhenthose expectationshave beenexceeded.
http://www.justquestionanswer.com/viewanswer_detail/Week-1-Discussion-1-Definition-of-Service-
Please-respond-to-21257
HTM 150 Week 1 Discussion2Hotel Niches and the Economy
Week1 Discussion2 Hotel Nichesandthe Economy"Please respondtothe following:
• Usingthe hotel industryasthe largermarket,specifyaniche marketandmatch that niche toa
hotel brandthat accommodatesthose customers.Explainyourreasoning.
2. • The economyplaysa critical role ina consumer’sabilitytopayforproducts andservices.
Describe howthe hospitalityindustrycouldbe affectedbythe rise of gasolinepricesanddetermine
whatcould be done to offsetthisinotherareas.
http://www.justquestionanswer.com/viewanswer_detail/Week-1-Discussion-2-Hotel-Niches-and-the-
Economy-Please-res-21258
HTM 150 Week 2 Quiz Question1
The momentof truth refersto
Question2
s
A majortool guestologistsuse is/are
SelectedAnswer:
Question 3
5 outof 5 points
The study of guestsisimportantbecause
Question4
5 outof 5 points
The term servicescape refersto
Question5
3. 5 outof 5 points
The challenge of hospitalityisbestexplainedas
SelectedAnswer:
Question6
5 outof 5 points
KSAsstandfor
SelectedAnswer:
Question7
5 outof 5 points
The value of a guestexperience isequaltothe
Question8
5 outof 5 points
The service productis
Question9
5 outof 5 points
The service product
Question10
5 outof 5 points
Whichis more importantinthe service experience?
4. Question11
5 outof 5 points
Once an organization’sservicestrategyhasbeendefined,itprovidesthe basisensuringthatthe
customers’keydriversare addressedbydeterminingall of the followingEXCEPT
Question 12
5 outof 5 points
A core competencyis
t.
Question13
5 outof 5 points
The missionstatementarticulateseverythingEXCEPTthe
SelectedAnswer:
Question14
5 outof 5 points
Whichone of the followingisNOTa keyarea inwhichactionplansshouldbe set?
Question15
5 outof 5 points
The Delphi technique isbestusedfor
Question16
5 outof 5 points
Whenassessingfuture hospitalitywork,whichstatementisthe MOST likelyoraccurate?
5. Question17
5 outof 5 points
Forecastingtechniquesare basedonthe ideathat
Question18
5 outof 5 points
Casual diningrestaurantsare a goodexample of
Question19
5 outof 5 points
Whena fast-foodoperatoroffersaunique menucomparedtootherfast-foodoperators,thatrestaurant
ispracticingwhichof the followingstrategies?
Question20
5 outof 5 points
Successful yieldmanagementisbestdescribedas
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-2-Quiz-Question-1-The-
moment-of-truth-refers-t-22097
HTM 150 Week 2 Discussion1
HTM 150 Week2 Discussion1 The Importance of Environment"Please respondtothe following:
• From the case study,if you hadbeena customerat the newlyrefurbishedDowntownHotel,
propose three thingsthatcouldbe done to make youfeel saferthe nexttime youstaythere.
6. • Imagine thatyoucouldcreate the perfectservicescape forafamily-style restaurant. Usingthe
elementsof temperature,smell,sound,light,color,furnishing,andspace,describe yourestablishment
and explainhowthisrelatestothe family-style restaurantconcept.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-2-Discussion-1-The-
Importance-of-Environment-P-22271
HTM 150 Week 2 Discussion2
HTM 150 Week2 Discussion2 Organizational Culture andChange"Please respondtothe following:
• Creatingan organizational cultureisone of the mostsignificantaspectsof aleader’sjob.
Recommendthree methodsyouwoulduse toemphasizeservice andqualityaspartof your
organization’sculture andhow the message wouldbe communicate throughthe organization.
• Most people agree thatchange isdifficultandyetchange isnecessarytomove forward. Explain
whyorganizationswithinthe hotel andtourismindustrieshave ahard time changingtheircore values
afteran extendedperiodof time.Use the Denny’sexampleinyourtextasa guideline.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-2-Discussion-2-
Organizational-Culture-and-Chang-22272
HTM 150 Week 3 Discussion1
Employee Recruitment"Pleaserespondtothe following:
• Hiringand promotingfromwithinisoftenseenasa positive motivational tool.Itcanbe argued
that there isa negative side tothispractice.Outline five potential negativeaspectsof promoting
employeesfromwithinanorganization.Be sure toexplainyourreasoning.
7. • Pretendyouare interviewingcandidatesforanew frontdeskclerkina luxuryhotel.Determine
the scope of responsesthatwill convince youthatthe selectedcandidateisable tocreate a welcoming
message forthe luxuryhotel insteadof amotel chain.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-3-Discussion-1-Employee-
Recruitment-Please-re-22714
HTM 150 Week 3 Discussion2
Organizational Performance"Pleaserespondtothe following:
• In youropinion,identifythe majorfactorthat differentiateshigh-performingfromlow-
performingorganizationsandjustifyyourposition.
• From the employees’viewpoint,workingforahigh-performingorganizationis easier. Agree or
disagree withthisstatementandprovide yourrationale.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-3-Discussion-2-
Organizational-Performance-Ple-22715
HTM 150 Week 1 Discussion1
"Definitionof Service" Please respondtothe following:
• State your personal definitionof service,andgive anexampleof atime whenyoureceived
qualityservice andanexample of whenyoudidnotreceive qualityservice.Determine whattheycould
have done to correct the qualityof service.
• Hospitalityprofessionalsoftenstate thatexceedingguestexpectationsisasignificantpartof
theirorganization’smission.Identifythree waystodetermine guestexpectationsandhow the manager
8. wouldknowwhenthose expectationshave beenexceeded.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-1-Discussion-1-Definition-of-
Service-Please-23017
HTM 150 Week 1 Discussion2
"Hotel Nichesandthe Economy"Please respondtothe following:
• Usingthe hotel industryasthe largermarket,specifyaniche marketandmatch that niche toa
hotel brandthat accommodatesthose customers.Explainyourreasoning.
• The economyplaysa critical role ina consumer’sabilitytopayforproducts andservices.
Describe howthe hospitalityindustrycouldbe affectedbythe rise of gasolinepricesanddetermine
whatcould be done to offsetthisinotherareas.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-1-Discussion-2-Hotel-Niches-
and-the-Economy-23018
HTM 150 Week 2 Discussion1
"The Importance of Environment"Pleaserespondtothe following:
• From the case study,if you hadbeena customerat the newlyrefurbishedDowntownHotel,
propose three thingsthatcouldbe done to make youfeel saferthe nexttime youstaythere.
• Imagine thatyoucouldcreate the perfectservicescape forafamily-stylerestaurant. Usingthe
elementsof temperature,smell,sound,light,color,furnishing,andspace,describe yourestablishment
and explainhowthisrelatestothe family-style restaurantconcept.
9. http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-2-Discussion-1-The-
Importance-of-Environment-23019
HTM 150 Week 2 Discussion2
"Organizational CultureandChange"Pleaserespondtothe following:
• Creatingan organizational cultureisone of the mostsignificantaspectsof aleader’sjob.
Recommendthree methodsyouwoulduse toemphasizeservice andquality aspartof your
organization’sculture andhowthe message wouldbe communicate throughthe organization.
• Most people agree thatchange isdifficultandyetchange isnecessarytomove forward. Explain
whyorganizationswithinthe hotel andtourismindustrieshave ahard time changingtheircore values
afteran extendedperiodof time.Use the Denny’sexampleinyourtextasa guideline.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-2-Discussion-2-
Organizational-Culture-and-Cha-23020
HTM 150 Week 3 Discussion1
"Employee Recruitment"Pleaserespondtothe following:
• Hiringand promotingfromwithin isoftenseenasa positive motivational tool.Itcanbe argued
that there isa negative side tothispractice.Outline five potential negativeaspectsof promoting
employeesfromwithinanorganization.Be sure toexplainyourreasoning.
• Pretendyouare interviewingcandidatesforanew frontdeskclerkina luxuryhotel.Determine
the scope of responsesthatwill convince youthatthe selectedcandidateisable tocreate a welcoming
message forthe luxuryhotel insteadof amotel chain.
10. http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-3-Discussion-1-Employee-
Recruitment-Please-r-23024
HTM 150 Week 3 Discussion2
"Organizational Performance"Pleaserespondtothe following:
• In youropinion,identifythe majorfactorthat differentiateshigh-performingfromlow-
performingorganizationsandjustifyyourposition.
• From the employees’viewpoint,workingforahigh-performingorganizationiseasier. Agree or
disagree withthisstatementandprovide yourrationale.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-3-Discussion-2-
Organizational-Performance-Pl-23025
HTM 150 Week 4 Discussion1
"Training"Please respondtothe following:
• Selectthe methodof trainingyoufeel wouldbe the mosteffective fora waitstaff teaminafull-
service restaurant.Justifyyourselectionbyoutliningwhythismethodwouldbe the bestwayforthe
waitstaff teamtolearnthe differentnuancesof theirpositions.
• Once you have foundthe people youthinkbestfityourorganizational cultureandvalues,you
are thenchargedto keepthemengagedandcommittedtotheirwork.Outlinehow youmightrecognize
whenan employee mightbe inneedof achange to a differentteamandoffertwowaystomake that
change.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-4-Discussion-1-Training-
Please-respond-to-th-23026
11. HTM 150 Week 4 Discussion2
"IncentivesandTheirEffects"Please respondtothe following:
• Researchhasshownthat people have abasicneedforrecognition.Managersoftenthinkthat
financial rewardsare the bestincentiveforemployees.Listthree waysmanagerscanuse incentivesto
rewardand recognize theirteamsof employeeswithoutspendinganymoney.Explainyourreasoning.
• Analyze whymoneyisoftenthoughttobe the mosteffectivemotivatorandhow the hospitality
industryisable todispel thiscommonassumption.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-4-Discussion-2-Incentives-
and-Their-Effects-23027
HTM 150 Week 5 Discussion1
"GuestInvolvement"Please respondtothe following:
• Create a five-questionsurveythatinvitesguestcommentstoimprove service inyourfast-food
restaurantand explainyourreasoningbehindeachquestion.
• As the managerof a fast-foodrestaurant,determine whenguestcommentswouldbe notbe
helpful toimprove service orproductquality.Inthe eventof repetitive negative commentsaboutthe
qualityof the food,recommendone “quickfix”methodof remedyingthatcondition.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-5-Discussion-1-Guest-
Involvement-Please-resp-23028
12. HTM 150 Week 5 Discussion2
"Website Review"Pleaserespondtothe following:
• Explainhowsocial mediareviewsites,suchasYelpandTrip Advisor,aidandhinderthe hotel
and tourismindustries’abilitytoofferexceptionalservice.Forexample,if anational chainreceivedpoor
reviews(2outof 5 ratings),discussthe impactthiscouldhave on yourdecisiontovisitthe
establishment.
• Take a positiononthe following:Managersshouldofferdissatisfiedcustomerswhoreporton
social mediareview sitesan incentive toreturn.
http://www.justquestionanswer.com/viewanswer_detail/HTM-150-Week-5-Discussion-2-Website-
Review-Please-respond-23029