What is the relationship between classroom e-mail access and teacher perceptions of e-mail as a method of communication with parents?

What is the relationship between classroom e-mail access and teacher perceptions of e-mail as a method of communication with parents?

Please write below questions in different word ( Keep the same meaning of the questions)

  1. What are teacher perceptions of e-mail as a method of communication with parents?
  2. What are the relationships among selected personal variables and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between gender and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between age and teacher perceptions of email as a method of communication with parents?

· What is the relationship between years of teaching experience and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between frequency of use and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between administrators’ e-mail use and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between classroom e-mail access and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between grade level/subject taught and teacher perceptions of e-mail as a method of communication with parents?

· What is the relationship between school socioeconomic level and teacher perceptions of e-mail as a method of communication with parents?

  1. What do teachers perceive to be the greatest obstacles to using e-mail as a method of communication with parents?

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Analyze the other city-ledger categories discussed in Chapter 11

Analyze the other city-ledger categories discussed in Chapter 11

1.

“The City Ledger” (20 points) Please respond to the following:

· Analyze the other city-ledger categories discussed in Chapter 11 and create a list of best practices for a hotel chain of your choice. (Be sure to briefly describe the chain in your response.)

· Analyze the mechanics of the entry and make at least one recommendation for improving the process. Please be as creative as you like.

2.

In a hotel, the front desk is considered the heart of hotel operations. Generally, all hotel guests have some form of contact with the front desk whether they are booking a room, checking in / out, calling on the phone, registering complaints, and / or requesting information. An effective and efficiently operated front desk is very important to the financial success of a hotel.

For this assignment, you are going to conduct a research study on front desk operations and its impact on the financial success of the hotel

Write a five to six (5-6) page paper in which you:

  1. Provide a brief history of how front desk operations have evolved over the last 25 years, including how tasks have changed, evolved, and / or disappeared.
  2. Provide a step-by-step approach for front desk agents in taking a hotel room reservation for a guest. For each step, describe the actions required, necessary information collected, and the purpose of collecting this information. Finally, document a hypothetical script for a front desk agent to follow when taking a hotel room reservation for a guest (either over the phone or in person).
  3. Discuss how technology has changed guest service and reservations for all hotel guests, and how lack of guest knowledge of technological changes can impact hotel operations and customer satisfaction.
  4. Determine what roles the front desk plays in the safety of their guests and the procedures the front desk should follow in order to protect the hotel guests.
  5. Determine the financial impact of front desk agents NOT effectively managing the billing and guest folio process in a hotel. Provide two (2) detailed examples of mismanagement of the billing and guest folio processes, and the impact on hotel finances.
  6. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.

Your assignment must follow these formatting requirements:

· Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page are not included in the required assignment page length.

The specific course learning outcomes associated with this assignment are:

· Design the guest services and processing of arrivals / rooming to improve the quality of hotel operations and enhance customer satisfaction.

· Develop procedures for handling guest complaints.

· Use technology and information resources to research issues in lodging operations management.

· Write clearly and concisely about issues in lodging operations management using proper writing mechanics.

3.

“Training and Development” Please respond to the following:

· Suppose you are the owner of a restaurant in your local neighborhood. Outline a high-level training plan for your restaurant for both the front and back of the house. Your outline should include, but not be limited to, training topics, training frequency, certifications, and costs. Provide a rationale for your plan decisions.

4.

In Assignment 1, you created your own restaurant. For Assignment 2, your hypothetical restaurant has recently opened. You will now create your operations plan.

Write a six to eight (6-8) page paper in which you:

  1. Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurant’s design / layout and menu selections.
  2. Document food production procedures for three (3) menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
  3. Estimate food costs and food-cost percentage for three (3) menu items. Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.
  4. Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one (1) management position and one (1) server position.
  5. Use at least three (3) quality references.

The specific course learning outcomes associated with this assignment are:

  1. Develop procedures and policies for managing the various functions and operational areas within a restaurant.
  2. Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.
  3. Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry.

5

“Storage Management and Security” Please respond to the following:

· Select a restaurant with which you are familiar and determine the most likely storage management challenge that restaurant would face, along with how you believe the restaurant addresses that challenge.

· For the same restaurant, determine the most likely security challenge it faces in the purchasing function, along with how you believe the restaurant addresses that challenge.

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Eng You must Have Five Entries. Title Each One With The Prompt (“History,” “Place,” “A Personal Obstacle,” Etc.).

Eng You must Have Five Entries. Title Each One With The Prompt (“History,” “Place,” “A Personal Obstacle,” Etc.).

The Creator’s Subject

For a downloadable version of this document: The Creators Subject.doc预览文档

What it is

In “The Creator’s Subject” section of this course, we are exploring a few of the many areas that creators mine for their artistic subjects, and along the way, we’re giving shape to our identities as writers. The Creator’s Subject assignment will invite you to engage in the same kind of observation, though instead of generating stories and poems, you’ll use your observations as a mirror to reflect on your identity as a writer, and some of your potential subjects.

The Creator’s Subject assignment has two parts: Observation and Reflection. In the Observation section, you’ll be asked to record observations of the everyday physical world around you—just like the Alien Anthropology assignment, but this time with a focus on a few specific topics. In the Reflection section, you’ll be asked to write thoughtful, detailed responses to a series of questions about your observations and your identity as a writer. Each section is described more fully below.

Observation

Like the Alien Anthropology assignment, this section of The Creator’s Subject assignment will ask you to record field notes—raw, detailed notes/descriptions of physical, tangible people, places, events, or objects. Unlike the Alien Anthropology assignment, you’ll be asked to locate physical things (objects, people, places, events, etc. that you experience directly with your senses) that somehow speak to you on the following five topics:

History. Locate a “something” that, for you, says something important about your individual history, or about a cultural history that you are a part of. Try to avoid the obvious and the sentimental—shy away from writing about the teddy bear that you cried on through all of your heartbreaks. See if you can find a “something” that you wouldn’t immediately think about in connection with your individual/cultural history.

The borders of your identity. Locate a “something” that says something about your identity, but that you don’t particularly identify with. Maybe this “something” is an object that makes others think of you, but that you don’t think represents you very much, or very well. It exists on the fringe of your identity, and represents a gray area of yourself that is/is not who you are. Describe it, focusing on the details that illustrate this gray area.

Place. Think of a place that you know very well, and describe it twice, from two different points of view: 1) describe it through the eyes of someone who has never been to this place. If possible, don’t write using your memory—go sit in the place, and write from there. What would they see? How would they interpret the significance of this place? 2) In your second description of this same place, describe what you see that they would they be unable to see. In other words, describe the place from your own, unique perspective. As you write, think about how two different versions of the same place emerge, how we define “place,” and how places define us.

A personal obstacle. Locate a “something” that represents a personal obstacle you have coped with, or do cope with. Describe it, being careful to avoid describing the obstacle itself, how it felt, what you learned, etc. Just describe the “something” itself, and nothing more. Be as detailed as possible.

A personal passion. Locate a “something” that represents a personal passion of yours—an interest, a social cause, an activity, whatever, that consumes you when you’re engaged in it. Stick to describing the “something” itself; don’t get into explanations, anecdotes, etc.

Reflection

After you’ve completed the Observation section, use the writing you did in that section as well as any assigned readings and writing exercises we’ve done to write thoughtful, detailed responses to the following questions. You can simply type the question and your response beneath it, like a simple Q&A.

You are free to use any writing you’ve already done to help complete this assignment. You are also encouraged to use any assigned reading to illustrate any points you want to make.

What do you see?

Look at what you wrote about in the Observation section, the Alien Anthropology assignment, and any other writing exercises you’ve done so far in this course. What kinds of things do you tend to see/remember? Look for common threads or consistencies in your writing: do you tend to notice/remember certain types of people, places, events, objects? Do you tend to notice/remember things that make you happy, sad, angry, confused? What other common threads do you see?

What obstacles have you dealt with in your life?

Briefly summarize 2-3 specific events from your life that represent major obstacles you have overcome. As you write about these obstacles, give some thought to what you learned from your struggles. Reflect on what you still wonder about, don’t know, or are still curious about, too.

What do you feel strongly about?

Look at your responses to the previous questions. What social issues are represented in your responses? (You might have to be a strong divergent thinker for this one.) Be specific and detailed: don’t simply write “My responses all deal with my racial identity.” Instead, write “I seem to write a lot about how my racial and cultural heritage impact my everyday life. It’s similar to how Hughes deals with race and history in his poem, ‘The Negro Speaks of Rivers,’ except that in my writing…”

Who are you as a writer?

Study your responses to the questions above. How would you describe the writer that your responses reveal? Brave? Tentative? Humorous? Angry? Passionate? Bored? Shy? Outgoing? If someone you didn’t know read through your responses, what might they think your main interests are?

How would you characterize your voice as a writer?

Study the writing you’ve completed so far in this course, including the writing you’ve done for this assignment. See if you can identify one or more of your personal subjects, and what makes your voice distinctive and unique, by filling in the blanks in the statement below. Try to be as specific and concise as possible. Feel free to write more than one.

I write about _ with _.

Examples: I write about the hardships of physical handicaps with a silly sense of humor.

                            I write about unfair labor practices with angry sarcasm.


                            I write about travels to distant places with a sense of nostalgia and longing.


                            I write about lonely people I have known with curiosity and compassion.


                            I write about the everyday possessions that define us Americans with humorous outrage.

How The Creator’s Subject should look

Observation

You should have five entries. Title each one with the prompt (“History,” “Place,” “A Personal Obstacle,” etc.). Leave enough space between each entry so that it’s easy to tell where one ends and another begins. There is no length requirement for your entries—being exhaustively detailed is the most important thing.

Reflection

You can type this section as a simple Q&A: Type the question you’re responding to, followed by your response. There is no specific length requirement. I’m less concerned with length than I am with content—it’s what you say that’s important, not how long it takes you to say it.

How The Creator’s Subject is graded

This assignment is worth 50 points of your course grade.

In grading this assignment, I’ll check to be sure that you’ve followed through on all of the guidelines and requirements described above, and have proofread your writing to clean up errors in grammar, spelling, punctuation, assignment formatting, etc.

To earn all 50 points, adhere to the requirements described in this handout (including formatting requirements). In the Observation section, I’m looking for exhaustive detail of the five “somethings” you’re describing that uses all five senses, and displays a sense of open-minded curiosity. In the Reflection section, I’m looking for in your reflection is thoughtfulness and detail. Simple, obvious, one-sentence responses aren’t very thoughtful or detailed. Think hard about the questions, study the writing you’ve done; be curious, and explore yourself. Illustrate your ideas with examples and explanations.

I also expect to see strong evidence that you are applying the course concepts, skills, and vocabulary that you’ve learned in previous modules. In other words, from now on, approach ALL writing assignments like exams that require you to illustrate what you are supposed to have learned.

What to turn in

Be sure everything’s properly formatted and that you’ve followed all the instructions, guidelines, and requirements above. Submit your assignment as a single document on our course site by the due date.

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can you assist me with this?

can you assist me with this?

1.

“The City Ledger” (20 points) Please respond to the following:

· Analyze the other city-ledger categories discussed in Chapter 11 and create a list of best practices for a hotel chain of your choice. (Be sure to briefly describe the chain in your response.)

· Analyze the mechanics of the entry and make at least one recommendation for improving the process. Please be as creative as you like.

2.

In a hotel, the front desk is considered the heart of hotel operations. Generally, all hotel guests have some form of contact with the front desk whether they are booking a room, checking in / out, calling on the phone, registering complaints, and / or requesting information. An effective and efficiently operated front desk is very important to the financial success of a hotel.

For this assignment, you are going to conduct a research study on front desk operations and its impact on the financial success of the hotel

Write a five to six (5-6) page paper in which you:

  1. Provide a brief history of how front desk operations have evolved over the last 25 years, including how tasks have changed, evolved, and / or disappeared.
  2. Provide a step-by-step approach for front desk agents in taking a hotel room reservation for a guest. For each step, describe the actions required, necessary information collected, and the purpose of collecting this information. Finally, document a hypothetical script for a front desk agent to follow when taking a hotel room reservation for a guest (either over the phone or in person).
  3. Discuss how technology has changed guest service and reservations for all hotel guests, and how lack of guest knowledge of technological changes can impact hotel operations and customer satisfaction.
  4. Determine what roles the front desk plays in the safety of their guests and the procedures the front desk should follow in order to protect the hotel guests.
  5. Determine the financial impact of front desk agents NOT effectively managing the billing and guest folio process in a hotel. Provide two (2) detailed examples of mismanagement of the billing and guest folio processes, and the impact on hotel finances.
  6. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.

Your assignment must follow these formatting requirements:

· Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page are not included in the required assignment page length.

The specific course learning outcomes associated with this assignment are:

· Design the guest services and processing of arrivals / rooming to improve the quality of hotel operations and enhance customer satisfaction.

· Develop procedures for handling guest complaints.

· Use technology and information resources to research issues in lodging operations management.

· Write clearly and concisely about issues in lodging operations management using proper writing mechanics.

3.

“Training and Development” Please respond to the following:

· Suppose you are the owner of a restaurant in your local neighborhood. Outline a high-level training plan for your restaurant for both the front and back of the house. Your outline should include, but not be limited to, training topics, training frequency, certifications, and costs. Provide a rationale for your plan decisions.

4.

In Assignment 1, you created your own restaurant. For Assignment 2, your hypothetical restaurant has recently opened. You will now create your operations plan.

Write a six to eight (6-8) page paper in which you:

  1. Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurant’s design / layout and menu selections.
  2. Document food production procedures for three (3) menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
  3. Estimate food costs and food-cost percentage for three (3) menu items. Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.
  4. Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one (1) management position and one (1) server position.
  5. Use at least three (3) quality references.

The specific course learning outcomes associated with this assignment are:

  1. Develop procedures and policies for managing the various functions and operational areas within a restaurant.
  2. Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.
  3. Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry.

5

“Storage Management and Security” Please respond to the following:

· Select a restaurant with which you are familiar and determine the most likely storage management challenge that restaurant would face, along with how you believe the restaurant addresses that challenge.

· For the same restaurant, determine the most likely security challenge it faces in the purchasing function, along with how you believe the restaurant addresses that challenge.

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Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.

Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.

1.

“The City Ledger” (20 points) Please respond to the following:

· Analyze the other city-ledger categories discussed in Chapter 11 and create a list of best practices for a hotel chain of your choice. (Be sure to briefly describe the chain in your response.)

· Analyze the mechanics of the entry and make at least one recommendation for improving the process. Please be as creative as you like.

2.

In a hotel, the front desk is considered the heart of hotel operations. Generally, all hotel guests have some form of contact with the front desk whether they are booking a room, checking in / out, calling on the phone, registering complaints, and / or requesting information. An effective and efficiently operated front desk is very important to the financial success of a hotel.

For this assignment, you are going to conduct a research study on front desk operations and its impact on the financial success of the hotel

Write a five to six (5-6) page paper in which you:

  1. Provide a brief history of how front desk operations have evolved over the last 25 years, including how tasks have changed, evolved, and / or disappeared.
  2. Provide a step-by-step approach for front desk agents in taking a hotel room reservation for a guest. For each step, describe the actions required, necessary information collected, and the purpose of collecting this information. Finally, document a hypothetical script for a front desk agent to follow when taking a hotel room reservation for a guest (either over the phone or in person).
  3. Discuss how technology has changed guest service and reservations for all hotel guests, and how lack of guest knowledge of technological changes can impact hotel operations and customer satisfaction.
  4. Determine what roles the front desk plays in the safety of their guests and the procedures the front desk should follow in order to protect the hotel guests.
  5. Determine the financial impact of front desk agents NOT effectively managing the billing and guest folio process in a hotel. Provide two (2) detailed examples of mismanagement of the billing and guest folio processes, and the impact on hotel finances.
  6. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.

Your assignment must follow these formatting requirements:

· Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page are not included in the required assignment page length.

The specific course learning outcomes associated with this assignment are:

· Design the guest services and processing of arrivals / rooming to improve the quality of hotel operations and enhance customer satisfaction.

· Develop procedures for handling guest complaints.

· Use technology and information resources to research issues in lodging operations management.

· Write clearly and concisely about issues in lodging operations management using proper writing mechanics.

3.

“Training and Development” Please respond to the following:

· Suppose you are the owner of a restaurant in your local neighborhood. Outline a high-level training plan for your restaurant for both the front and back of the house. Your outline should include, but not be limited to, training topics, training frequency, certifications, and costs. Provide a rationale for your plan decisions.

4.

In Assignment 1, you created your own restaurant. For Assignment 2, your hypothetical restaurant has recently opened. You will now create your operations plan.

Write a six to eight (6-8) page paper in which you:

  1. Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurant’s design / layout and menu selections.
  2. Document food production procedures for three (3) menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
  3. Estimate food costs and food-cost percentage for three (3) menu items. Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.
  4. Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one (1) management position and one (1) server position.
  5. Use at least three (3) quality references.

The specific course learning outcomes associated with this assignment are:

  1. Develop procedures and policies for managing the various functions and operational areas within a restaurant.
  2. Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.
  3. Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry.

5

“Storage Management and Security” Please respond to the following:

· Select a restaurant with which you are familiar and determine the most likely storage management challenge that restaurant would face, along with how you believe the restaurant addresses that challenge.

· For the same restaurant, determine the most likely security challenge it faces in the purchasing function, along with how you believe the restaurant addresses that challenge.

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Determine what roles the front desk plays in the safety of their guests and the procedures the front desk should follow in order to protect the hotel guests.

Determine what roles the front desk plays in the safety of their guests and the procedures the front desk should follow in order to protect the hotel guests.

1.

“The City Ledger” (20 points) Please respond to the following:

· Analyze the other city-ledger categories discussed in Chapter 11 and create a list of best practices for a hotel chain of your choice. (Be sure to briefly describe the chain in your response.)

· Analyze the mechanics of the entry and make at least one recommendation for improving the process. Please be as creative as you like.

2.

In a hotel, the front desk is considered the heart of hotel operations. Generally, all hotel guests have some form of contact with the front desk whether they are booking a room, checking in / out, calling on the phone, registering complaints, and / or requesting information. An effective and efficiently operated front desk is very important to the financial success of a hotel.

For this assignment, you are going to conduct a research study on front desk operations and its impact on the financial success of the hotel

Write a five to six (5-6) page paper in which you:

  1. Provide a brief history of how front desk operations have evolved over the last 25 years, including how tasks have changed, evolved, and / or disappeared.
  2. Provide a step-by-step approach for front desk agents in taking a hotel room reservation for a guest. For each step, describe the actions required, necessary information collected, and the purpose of collecting this information. Finally, document a hypothetical script for a front desk agent to follow when taking a hotel room reservation for a guest (either over the phone or in person).
  3. Discuss how technology has changed guest service and reservations for all hotel guests, and how lack of guest knowledge of technological changes can impact hotel operations and customer satisfaction.
  4. Determine what roles the front desk plays in the safety of their guests and the procedures the front desk should follow in order to protect the hotel guests.
  5. Determine the financial impact of front desk agents NOT effectively managing the billing and guest folio process in a hotel. Provide two (2) detailed examples of mismanagement of the billing and guest folio processes, and the impact on hotel finances.
  6. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.

Your assignment must follow these formatting requirements:

· Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page are not included in the required assignment page length.

The specific course learning outcomes associated with this assignment are:

· Design the guest services and processing of arrivals / rooming to improve the quality of hotel operations and enhance customer satisfaction.

· Develop procedures for handling guest complaints.

· Use technology and information resources to research issues in lodging operations management.

· Write clearly and concisely about issues in lodging operations management using proper writing mechanics.

3.

“Training and Development” Please respond to the following:

· Suppose you are the owner of a restaurant in your local neighborhood. Outline a high-level training plan for your restaurant for both the front and back of the house. Your outline should include, but not be limited to, training topics, training frequency, certifications, and costs. Provide a rationale for your plan decisions.

4.

In Assignment 1, you created your own restaurant. For Assignment 2, your hypothetical restaurant has recently opened. You will now create your operations plan.

Write a six to eight (6-8) page paper in which you:

  1. Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurant’s design / layout and menu selections.
  2. Document food production procedures for three (3) menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
  3. Estimate food costs and food-cost percentage for three (3) menu items. Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.
  4. Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one (1) management position and one (1) server position.
  5. Use at least three (3) quality references.

The specific course learning outcomes associated with this assignment are:

  1. Develop procedures and policies for managing the various functions and operational areas within a restaurant.
  2. Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.
  3. Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry.

5

“Storage Management and Security” Please respond to the following:

· Select a restaurant with which you are familiar and determine the most likely storage management challenge that restaurant would face, along with how you believe the restaurant addresses that challenge.

· For the same restaurant, determine the most likely security challenge it faces in the purchasing function, along with how you believe the restaurant addresses that challenge.

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Political Science Essay assistance

Political Science Essay assistance

Your country just overthrew its dictator, and you are the newly elected President. Unfortunately, due to the divisions in the country and the years of war, economic, military, and political structures are non-existent. A group of loyalists to the old dictator have been detonating bombs, murdering civilians, assassinating leaders, and terrorizing towns with help from a neighboring country’s dictator.

Create a comprehensive plan for your new government. While creating this government identify the governing style, functions of various branches of government, principles that govern leaders, the maintaining of public good, which economic structure is most beneficial to your citizens, at least two domestic programs, ways to create national unity, ways to combat terrorism and violence, and international organizations to join. (See rubric for specific ways to meet the requirements of the paper.)

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Applying the Four Principles: Case Study

Applying the Four Principles: Case Study

Part 1: Chart (60 points)
Based on the “Healing and Autonomy” case study, fill out all the relevant boxes below. Provide the information by means of bullet points or a well-structured paragraph in the box. Gather as much data as possible.

Medical Indications

Beneficence and Nonmaleficence

Patient Preferences

Autonomy

Quality of Life

Beneficence, Nonmaleficence, Autonomy

Contextual Features

Justice and Fairness

Part 2: Evaluation
Answer each of the following questions about how principlism would be applied:

  1. In 200-250 words answer the following: According to the Christian worldview, which of the four principles is most pressing in this case? Explain why. (45 points)
  2. In 200-250 words answer the following: According to the Christian worldview, how might a Christian rank the priority of the four principles? Explain why. (45 points)

References:

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Case Study: Healing and Autonomy

Case Study: Healing and Autonomy

Mike and Joanne are the parents of James and Samuel, identical twins born 8 years ago. James is currently suffering from acute glomerulonephritis, kidney failure. James was originally brought into the hospital for complications associated with a strep throat infection. The spread of the A streptococcus infection led to the subsequent kidney failure. James’s condition was acute enough to warrant immediate treatment. Usually cases of acute glomerulonephritis caused by strep infection tend to improve on their own or with an antibiotic. However, James also had elevated blood pressure and enough fluid buildup that required temporary dialysis to relieve.

The attending physician suggested immediate dialysis. After some time of discussion with Joanne, Mike informs the physician that they are going to forego the dialysis and place their faith in God. Mike and Joanne had been moved by a sermon their pastor had given a week ago, and also had witnessed a close friend regain mobility when she was prayed over at a healing service after a serious stroke. They thought it more prudent to take James immediately to a faith healing service instead of putting James through multiple rounds of dialysis. Yet, Mike and Joanne agreed to return to the hospital after the faith healing services later in the week, and in hopes that James would be healed by then.

Two days later the family returned and was forced to place James on dialysis, as his condition had deteriorated. Mike felt perplexed and tormented by his decision to not treat James earlier. Had he not enough faith? Was God punishing him or James? To make matters worse, James’s kidneys had deteriorated such that his dialysis was now not a temporary matter and was in need of a kidney transplant. Crushed and desperate, Mike and Joanne immediately offered to donate one of their own kidneys to James, but they were not compatible donors. Over the next few weeks, amidst daily rounds of dialysis, some of their close friends and church members also offered to donate a kidney to James. However, none of them were tissue matches.

James’s nephrologist called to schedule a private appointment with Mike and Joanne. James was stable, given the regular dialysis, but would require a kidney transplant within the year. Given the desperate situation, the nephrologist informed Mike and Joanne of a donor that was an ideal tissue match, but as of yet had not been considered—James’s brother Samuel.

Mike vacillates and struggles to decide whether he should have his other son Samuel lose a kidney or perhaps wait for God to do a miracle this time around. Perhaps this is where the real testing of his faith will come in? Mike reasons, “This time around it is a matter of life and death. What could require greater faith than that?”

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