BUS 475 Week 10 Discussion

Strayer University North Charleston BUS 475 Week 10 Discussion Jul15

Identify at least one (1) factor which is necessary for evaluating the quality of your thinking.

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Explain whether it is easier to evaluate other people’s thinking than it is to evaluate your own. Why or why not?

From the e-Activity, evaluate the lessons learned in this chapter to determine which single lesson would be most beneficial to the company you researched. Provide specific examples to support your response.

From the e-Activity, identify one firm that you think would make a good strategic partner for the company you researched. Provide specific examples of why you think this firm would be a good partner.

Analyze the different approaches to innovation discussed in this chapter to determine which approach you think would be the greatest value to the greatest number of organizations. Explain your rationale.

Create one innovative approach that is not discussed in the textbook for increasing the amount of innovation within a large company. Describe this approach in detail and explain how companies could benefit from it.

Assess quality service standards and choose one that may have the most impact on a struggling hospitality organization. Provide an explanation for your choice.

Recall an experience in a hospitality setting where you encountered the very best service and a true reflection of quality customer service. Describe how you would pass this experience on to your friends and family to ensure this establishment gains more business.

Analyze two key drivers that hospitality industries use to differentiate the guest experience and give it some “wow”. Explain how these drivers can enhance the guest experience.’

Choosing the right people for the job is an important part of staffing a hospitality organization. Identify five qualities you would want restaurant, hotel, or theme park employees to have.

Discuss the ways a manager (or other personnel) could best utilize a statement of cash flows to increase the profitability of a restaurant. Provide examples to support your response.

Imagine you are the manager of your favorite restaurant. Discuss at least three factors that you would take into consideration when developing a cash budget for your restaurant. Provide examples to support your response.

With your favorite restaurant in mind, determine the types of costs that would fall under the categories of fixed, variable, and mixed.

Based on what you know about the restaurant in question, develop a break-even analysis.

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