Category: Hospitality

Observations and Recommendations for Sarasota Bradenton International Airport Facilities Management

Posted on | by Kelvin

 

In an original response, take a look at the facilities management of Sarasota Bradenton International Airport (virtual or real). Make notes on items and things that bother you, need attention, fixing, replacing, etc. Share these items and why you would like to address each situation. List the items in order of importance to you and explain why. Make a projection on how much each item would cost to fix.

Please post your Journal entry as a reply below.
Please include an original title reflecting your thoughts in your response.
No references are needed for this assignment.
Pictures are helpful and are required for this assignment
Your initial post should be approximately 300 words, and photos are required for reference. You can write it using whatever word-processing software you prefer, but please copy and paste it as a “text entry” to help facilitate the ease of use of the board.

Youtube link:

Minimizing Food and Beverage Costs through Effective Purchasing and Receiving Practices

Posted on | by Kelvin

How can effective purchasing and receiving practices contribute to minimizing food and beverage costs in the hospitality industry? Discuss specific strategies and considerations that can help businesses maintain control over costs while ensuring the quality and consistency of their offerings.
While creating your discussion post:
1- Please mention strategies and considerations that we did not discuss in class.
2- Please cite at least two hospitality-related magazines supporting your arguments
3- Please write at least a 250-word post

 

 

Implementing Change in a Hospitality Organization: A Plan of Action

Posted on | by Kelvin

Instructions
For your class project, you will develop and present a plan of action for implementing a specific change within a defined organization. The change can be hypothetical or something you have experienced a need for in a hospitality organization.
The plan of action will need to identify the specific change and desired outcome.
The following elements need to be included or analyzed within the plan of action explanations:
1. Management and/or leadership tactics to facilitate the change
2. Data gathering and measuring tools or practices [explained and an example presented in the plan; utilized if data is available]
3. Group formation and team development
4. Communication methods with justification
5. Planning and control tactics
6. Measuring, feedback, and evaluation methods
7. Contingencies [what could go wrong and plan to respond]
The elements do not need to be in that order. Each element should provide analysis in addition to identification and description. That analysis should be supported with validating or corroborating scholarly sources, not personal opinion or opinions shared on weblogs or websites.
The project can be presented as an analytical essay or as a slide presentation. If using the slide presentation format, the slides will be used to represent what would be spoken [as if being verbally presented] and the analysis would be provided as a script and presented as “Notes” accompanying each slide. The essay and “notes” [script for presentation] will be graded using the same criteria.
Writing standards:
Written communication: Written communication is free of errors that detract from the overall message.
APA formatting: Resources and citations are formatted according to APA style and formatting.

 

 

 

Food Safety Manual: Ensuring Safe Food for Your Home and Family

Posted on | by Kelvin

For this project, you will be producing a manual on food safety. This manual may be developed for use in a restaurant, a school cafeteria, or a home. The intent is for it to be used as part of an employee training program, and utilized throughout the operation as a continuous guide. If you are creating this for home use, make it specific to your home and family – you probably don’t have employees, so adapt the table of contents. However you can still have “training”, that would be a good section to include some age appropriate web resources and food safety games and where you explain how your children would learn to cook with you guiding them in food safety and personal hygiene.

Use the table of contents below as a guide for the contents that must be included in your manual.
Table of Contents

Purpose and Scope of Manual
Who is responsible for ensuring safe food?
How will this manual help prevent foodborne illnesses?

Foundations for Use
What are the food safety hazards?
What are the 5 main risks leading to foodborne illness, as defined by the CDC?
Who are at greater risk for foodborne illness and why?
How does the CDC define an outbreak of foodborne illness?

Safe Food Handling
Define how foodhandlers can contaminate food
Define guidelines for a good personal hygiene program and describe the steps for proper handwashing
Define requirements for employee work attire, proper use of gloves, and develop policies regarding eating, drinking or smoking while preparing food. What should an employee do when the first arrive at work?

The Flow of Food
Purchasing and Receiving – Define general guidelines/procedures for purchasing and receiving
Storage – Describe general storage guidelines. Address only dry storage and refrigerated items
Preparation – Provide guidelines for thawing, cooking, cooling and reheating food. Provide minimum cooking temperatures for at least 4 different items.
Service – Establish guidelines for servers and procedures for safe food service. (You do not need to include details on holding food for service or serving off-site unless it is applicable to your establishment)

Hazard analysis Critical Control Point (HACCP)
Describe the steps involved in a HACCP system. Do not just list the steps, define them in your own words, as they relate to your facility.

Employee Food Safety Training
Develop a food safety training program for your employees. You do not need to include all the details, but be sure to explain the importance for having such a training program and identify the frequency with which this training should take place. In addition to the use of this manual, explain the type of training you will use and how you will determine when training will happen.

 

 

 

 

 

Enhancing Allergy Management in Restaurants

Posted on | by Kelvin

 

Consider the following case:
Stacey, a server at the SUPA bar and grille was taking the order from a table of four.  One of the diners (Lisa) informed her that she was deathly allergic to onions – even a trace of the juice could trigger an allergic reaction.  The server, used to dealing with her son’s severe peanut allergy, assured her that she would make sure there would be no traces of onion in her food.
The table ordered.  One diner ordered a cold roast beef sandwich with lettuce, tomatoes and onions, one ordered a chef salad, one asked for a plain ham & cheese on rye and Lisa ordered a turkey club.  As an appetizer, they asked for an order of nachos.  The server informed them that the nachos normally came with guacamole, which contains red onions.  Lisa said that they could get it on the side, as her allergy was with consumption, not inhalation.
Stacey went to the POS and entered the order into the computer but modified it with a “wait for me” signal.  She then went to the line and informed the cooks of Lisa’s potentially fatal onion allergy.  She reminded them to leave the green onion garnish off the nachos.
The cook preparing the nachos made sure to wash his hands and put on a fresh pair of gloves before preparing the nachos.  Stacey served the guac on the side and the table was enjoying their nachos.
The cook preparing the sandwiches made sure to wash his hands, put on a fresh pair of gloves, get a new chef knife and fresh, sanitized cutting board on which he prepared the sandwiches.  He made the turkey club first, then the ham & cheese and then the roast beef, then because he had handled onions for the roast beef sandwich, he again washed his hands and put on a fresh pair of gloves before grabbing the sanitized chef knife and going back up the line and cutting the roast beef, ham & cheese, and turkey club sandwiches into quarters and plating them.
Stacey was pleased that the cooks made sure they took the precautions of washing down the board, etc.  She was horrified to see that Lisa was having an allergic reaction after eating half of her sandwich.
What went wrong?
Discuss additional steps that the servers and kitchen should take when dealing with a potential food allergy.
Within your responses, include some researched discussion about the legal liability of restaurants versus customers when it comes to allergic reactions from a restaurant meal.

 

 

Foodborne Illness Outbreak Infographic

Posted on | by Kelvin

 

You will be diagramming the course and impact of a real world foodborne illness outbreak, choosing one of the outbreaks noted in these assignment instructions. Your diagram will be a one page infographic that visually identifies and explains the way the outbreak occurred, from source to victims.
In short – your infographic should be a one page document that shows graphically – using images and a few short explanations – the way a foodborne illness was transmitted from the source to the victim. That is – begin at the beginning. What food item became contaminated by a pathogen and caused the illness? How did that pathogen contaminate the food, and why/how were the victims served that food? There are safe food preparation practices that can prevent many foodborne illness outbreaks – what was the critical error that caused the contaminated food item to be served and cause illness?
The infographic must include the information noted below.
Name of the foodborne illness outbreak (the illness it caused)
Cause of the outbreak (virus, bacteria, parasite, etc.) – this is the actual pathogen
The path from source to victim, including the number of victims
The CRITICAL point where the outbreak could have been prevented must be identified. Identify if this was caused by a grower/producer, manufacturer, restaurant error, or something else.
A precaution (if possible) that would have prevented this outbreak

 

Market Segmentation and the Lodging Industr

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Many  hotel companies have a family of brands, each offering a different level of amenities and services. This is an attempt to reach more consumers and market segments, rather than limiting to only one particular market segment.
For the discussion this week, choose one particular family of hotels (there are many parent companies) and identify a specific brand within that hotel company. Examples of brands include Hampton Inn or Waldorf Astoria (Hilton family), The Ritz Carlton or Westin (Marriott Bonvoy), Quality Inn or EconoLodge (Choice Hotels), etc.
Based on what you are able to learn about that particular brand from their website and locations, identify their particular target market. This could include business/leisure travelers, upstairs versus downstairs, long term versus short term, etc. Explain why you came to that conclusion.
What particular amenities or brands do you look for when you are traveling? Does it change if it is for business, military, or leisure?
Finally, if you were to begin a career in the hotel industry, would you choose to begin in a full service hotel or a limited service hotel and why would that particular choice support your career goals better?