Samples

Homework Samples.

Name:

Lecturers’ Name:

Assignment Title:

Restaurant Inspection Program

Restaurant to be inspected

Atlanta bar and grill.

Restaurant information

Atlanta bar and grill is part of the BR Guest Hospitality. It was founded by Stephen Hanson who emphasizes on quality as well as service delivery to his customers.

Part II: Inspection Report

Scheduling the meeting

Scheduling a meeting with the restaurant manager will be done through E-mail, this is because it will be fast and feedback from the restaurant manager will be received immediately. This is how the E-Mail will read;

To the Supervisor of Atlantic Grill, Atlantic City

Street Address: Caesar’s Hotel and Casino, 2

10

0

Pacific Avenue Atlantic City, NJ 08401

Reference: Request for the Inspection of Atlanta Bar and Grill Restaurant.

I would first like to thank you and your representatives for requesting the restaurant you head inspected. We enjoyed talking to you and I am glad that we got the chance to discuss the issues that affect client satisfaction when they visit the restaurant.

We request for an inspection to be held on November 10th at 10:00 am. If the date is not convenient to you, you can choose a date that will be most appropriate for you as well as convenience to your staff but we would prefer the inspection to be held on the date we have specified.

The Purpose of the inspection will be to identify any potential hazards and assess the risk to public health arising from the activities of the restaurant, to assess the effectiveness of management control in achieving food safety as well as identify specific contraventions of food and hygiene regulations.

The information obtained from the interview and inspection will be used for educational purposes only and will be reviewed only by you. The inspection will also enable the restaurant to be prepared for thanks giving as well as the Christmas periods. Your presence during the inspection will be highly appreciated. We believe this inspection will be vital in closing the service level gaps that may exist in your service delivery to your customers.

We will greatly appreciate your staffs’ support during the inspection period and we are looking forward to hearing from you soon. Thank you.

Sincerely,

[Insert Title]

[Insert Name]

Part I:  Interview about Food Safety Programs of the Restaurant to the general manager.

The purpose of this interview is to determine if the establishment is in line with food safety and sanitation practices.

Interview questions on food safety programs

1. Please tell me the owner of this establishment as well as a brief history of the establishment.

2. When was the last inspection on food safety program conducted in this facility?

3. Tell us about the restaurants food and safety programs.

4. How effective have the programs been?

Interview questions about food service practices or program that are in place.

1. Have you set any quality standards regarding food safety programs?

2. Are the set food service practices successful?

3. Do you review as well as make changes on these standards?

4. What are the strengths’ of these food safety programs?

5. What are the weaknesses’ of these food safety programs?

Interview questions about potential upcoming concepts they implement so as to remain up to standard with their safety food service procedures.

1. Do customers complain about your current food and safety standards?

2. What do customers mostly complain about?

3. What steps do you take in cases where there are customer complaints?

4. Give me a comparison of the food safety programs of your major competitors.

5. What potential upcoming concepts do you implement to remain up to standard with your safety food service procedures?

Part II:  Restaurant Inspection Report

Here are the inspection findings as well as the key areas where the restaurant was negligent in creating a superior and sanitary environment.

An inspection was conducted using a restaurant inspection report tables; the criteria used a rating scores of 1-5. The inspection was conducted on the dining rooms, the facilities exterior, the employees as well as the bathrooms.

The overall scores in the inspected areas were as follows.

AREA

SCORE

Dining Room

59 / out of 75 possible

Exterior

30/ out of 40 possible

Employees

16/ out of 25 possible

Bathrooms

28 / out of 50 possible

TOTAL SCORE

70 %

Good scores were recorded in the dining rooms, the ratings on the facilities exterior and employees were average while poor scores were recorded in the bathrooms.

The key area where the restaurant was negligent in creating a superior and sanitary environment includes;

For the dining rooms, improvements need to be made in the ceilings where dust and dirt was noticed, air vent, where there were cob webs and the painting had faded, the indoor windowsills had not been cleaned and the wall pictures had some dust at the top of their frames.

For the exterior, some litter appeared on the parking lot, the windows were not properly cleaned and the landscaping was poorly done and litter was noticed.

For the employees, some had long hair, jewelry, body odor as well as had unclean hands.

For the bathrooms, some sinks were in poor state, puddles were spotted on some parts of the floor, there was no baby changing table, the toilets and walls were dirty while the trash can had bad smell.

The corrective measures to be taken in cleaning-up the deficient areas.

For the dining area, dusting and the removal of cobwebs need to be done in a regular basis on all the areas.

For the exterior, litter needs to be collected on a regular basis and the management should put up a sign post that advises visitors not to littering. Landscaping should also be done on a weekly basis.

For the employees, regular inspections by the manager should be conducted to ensure that hair and nails are kept short.

For the bathrooms, sinks should be repaired as soon as they break, the management should place a baby changing table while the trashcan should be emptied regularly.

Weaknesses that are within the restaurant operation.

· The restaurant opening hours does not adhere to customer demands.

· The restaurant does no not have a cleaning schedule.

· The restaurant does not have a well organized waste management policy.

· The restaurant does not adhere to some government’s regulations on safety on food.

· The restaurant does not have staff whose only duty is to keep the restaurants facilities clean.

Solutions to these weaknesses.

· Its opening hours should adhere to customer demand. For example if customers enter their dining area from 6:00 to 12:00pm, those should be the working hours from the restaurant. They can ensure this is made successful by ensuring that workers work in shifts.

· The restaurant should have a clear cleaning schedule.

· The restaurant should have a well organized waste management policy.

· The restaurant should adhere to the government’s regulations on safety on food.

· The restaurant should have staff whose only duty is to keep the restaurants facilities clean.

Recommendations for future action plans that address sanitation issues based on the best practices.

· The manager should train and inform the employees on sanitation issues that have been laid.

· Employees assigned to clean the restaurants facilities should perform their duties on a regular basis.

· Inspections should be conducted by both internal and external parties on a regular basis.

· The waste management policy should be adhered to ensure that it is a success.

· The restaurant should adhere to government regulations regarding sanitation issues.

An overall assessment of the restaurants operation using the sanitation viewpoint issues based on the best practices described in the textbook and my independent research.

· Careful attention is given when handling food before, during and after preparation so as to make sure that it is safe for consumption.

· Handling and preparation of food comply with local and state sanitation laws as well as regulations.

· The employees ensure proper personal hygiene especially for those that come into close contact with the food. They also wear aprons as well as gloves.

· Fresh agricultural produce is sourced from safe sources.

· Cleaning items are always provided.

Review the furnishings, fixtures, and interior building materials in reference to the ease of sanitation.

The furnishing is well done, turpentine has been applied on the surface so as to prevent pest infestation, make it easier for cleaners to clean as well as give the furniture a shinny look.

Fixtures are well done as well. Dust as well as cobwebs should however be cleaned on a regular basis. Fixtures that are not reachable while cleaning should be placed on a much lower position or the management can provide a simple ladder.

The internal building materials are orderly and well arranged. This has made it much easier to clean them. Materials that remove bad odor should however be removed.

A summary of the local health department regulations, policies, codes and laws for restaurant sanitation and food safety department of health.

The institution stresses that employees and customers should be protected from effects that come along with poor sanitation. The guidelines for hotel owners are as follows;

Suppliers and products

· Products should be purchase only from reputable, established sources.

· Records with product identification codes should be recorded whenever possible.

· Deliveries should be inspected carefully for signs of tampering or unusual physical characteristics.

· Contact suppliers if you have concerns about the appearance of a product or package. There may be an explanation.

· There should be restrictions in access to unloading and storage areas.

· All storage areas should be locked.

Employees

· Background checks as allowed by law should be done to them.

· Investigate and report any suspicious activities.

· Employees should report illness and leaves should be given.

· Personal items should be restricted within the facilities.

Responding to an Incident

· Serious health and sanitation incidences should be investigated as well as reported.

· The management should have contact information for local, state and federal police/rescue/government agencies.

Does your inspection of the exterior, dining room area, and bathrooms of the restaurant you selected meet the local health department standards and regulations? YES.

A cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.

Atlanta bar and grill cleaning schedule should be as follows

[Insert names]

Areas to be cleaned	Restaurant exterior	Dining rooms	Bathrooms
Frequency of cleaning	– Once a day (preferably early morning)	-Tables should be cleared as soon as the plates are empty. While the floors should be cleaned before the restaurant is closed. -The walls and ceiling should be cleaned on a weekly basis.	– Bathrooms should be cleaned on a regular basis preferable as soon as dirt is spotted.
Individuals on duty		[Insert names]	[Insert names]

The management should ensure that the responsible individuals are aware of the cleaning procedures such as they are aware of how to use chemicals and equipment. The management should also ensure that the responsible people have access to protective gears such as gloves.

Reference

http://www.atlanticgrill.com/locations

http://www.barrowbc.gov.uk/default.aspx?page=739

http://www.armstrong.edu/images/Grill%20Use%20Policy

http://www.health.ny.gov/publications/7023/

http://www.restaurant-training-manuals.com/pdf/clsamples

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Students Name

Lecturers Name:

Unit Title:

Submission Date:

Question: A 2 page e-mail response to the director providing an outline on how to assure the successful completion of the project. She is concerned that if the scope of the project changes, your team will not meet the deadline.

What have you done to ensure a successful execution of the project plan?

Project execution was the point where the online sales project implementation began, to the point where the technologies were fully operational and ready for use.

The ways of ensuring success of execution of projects were;

· Ensuring that the project team comprises of competent individuals who had an understanding on the project aims/objectives and were aware of their individual project roles and responsibilities. (

Abhay Padgaonkar

2007).

· Ensuring that the project was sufficiently funded and that project personnel were provided with resources necessary for its execution. (
Abhay Padgaonkar
2007).

· Ensuring that risk management and mitigation was conducted by identifying potential risks and preparing to deal with them such as risk reduction, risk avoidance, risk elimination as well as risk acceptance. (
Abhay Padgaonkar
2007).

· Ensuring that there was a realistic project plan as well as constantly tracking on progress as well as consulting with stakeholders. (
Abhay Padgaonkar
2007).

· We also ensured that there was a positive response from the consumers/market on our new idea of selling our products online and that they had platform that will support online purchases. We also worked with them through conducting of test surveys while coming up with the idea as well as during project the implementation phase.

What are you doing to control the project and quality of the project?

Project control can be done by;

· Ensuring that schedules are well timed and budgeted and that deliverables are met.

· Conducting risk that may cause delays or reduce the overall quality of the project by conducting risk management measures such as identifying risk, evaluate risks potential impact, define resolution strategy, implement strategy as well as track and monitor the risk.

· Ensuring that there are project sequences, ensuring that the networking of the activities are arranged in a logical manner and ensuring that there is a work breakdown structure that encompasses all activities. (Field & Keller 2004).

Project Quality can be ensured by;

· Inspections are conducted so as to ensure that poor quality work is detected and issues that may arise are dealt with as soon as possible. (Kenneth Rose 2005:68).

· Ensuring that the quality of inputs is of high standards and that they are of zero defects.

What measurements will or have you put in place to handle scope changes?

A scope is a detailed description of the project as well as its deliverables. Scope control involves correcting any changes in the project scope. (Field & Keller 2004). It can be handled using the following procedure;

· Identifying and documenting scope changes using a scope change request form.

· Determining its impact on the projects time as well as costs.

· Communicating impact to relevant stakeholders.

· Receiving formal acceptance/rejection of the changes from the project owner.

· Incorporating the changes in the Work Break down Structure.

What decisions have you made in assigning tasks?

· The time it takes to complete the task.

· The time stated on the task schedules.

· The knowledge and skills needed for particular tasks.

· The levels of effort needed to complete the task.

· The number of individuals needed to accomplish the task.

· The resources needed to make sure that the task completion is a success.

How will you monitor and report the closing of the project?

Closing of a project can be handled by conducting a project review that will include; objectives review, performance criteria, financial criteria, resource utilization, quality of work, adherence to the project definition and plan. The relevant stakeholders will then be issued with a report on objectives achieved, final results as well as final outputs of the IT project. (Field & Keller 2004).

References

http://www.sideroad.com/Management/project-execution.html

http://oa.mo.gov/itsd/cio/projectmgmt/V4_1/MOBPM_Chapter05_V4_1

http://www.qpmg.com/pdf/articles/controlling_project_scope_with_function_point_analysis

http://www.brighthubpm.com/monitoring-projects/40904-how-project-monitoring-and-controlling-integrates-with-other-processes/

Kenneth Rose (2005) Project Quality Management: Why, What and How pg. 68.

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Advertising 2

Running Head: ADVERTISING

Advertising

Answer 1.

Starbucks is the name of the company that makes coffee. It duly feels that the customer’s intentions need to be taken into account at its best possible manner. Advertising is very much essential just as to market the product at a large level. Through advertising only, the company can get access at the marketplace. Advertising strategy so swept up by the company revolves around informing about product’s existence and that too at a mass level. It is being identified upon that the company duly feels to meet customer’s expectations just as to go on smoothly and effectively. It makes perfect use of ad space, billboard, newspaper or poster.

Advertising is said to be the essence for the company. The company cannot imagine product’s growth without advertising. It is greatly demanded that proper control need to be formed upon one or the other aspects. Advertising strategy of the company need to be successful and viable enough just as to gain far better outcomes. It revolves around checking it upon that situations turn out to be moving and victorious (Hackley, 2010).

It firmly believes to introduce the product at a wide level. The strategy so employed revolves around helping the company to receive far better growth and progression. The need is just to go for checking it upon that proper check so formed upon running conditions would shore up the company to receive far outcomes. The strategy forms alignment with the marketing goals just as to make a perfect combination. This would also ensure that the company is going on a proper path. Marketing goals of the company are to make product launch successful and long-lasting.

Answer 2.

The advertising so produced should be effective enough just as to support the company to grow and expand at its best. Through advertising, the company would find it easy to get into customer’s mindset. It is a must from the part of the company to go for understanding running conditions and also to accommodate accordingly. With this, it can also be stated upon that situations are going on effectively and successfully. The advertisements can be broadcasted by means of TV, radio, posters, newspapers etc. But, the thing that should be kept into mind is to perform activities in a way that could lead to draw in highest possible response from the part of the target audience only.

Advertising effectiveness can be measured by calculating customer’s response towards the product. The enhancement in customer’s visits to the stores would confirm that the advertisements are successful in grabbing better attention. It is highly imperative to go for checking it upon that thing is moving on smoothly and effectively. In this way, it can be stated that the response from the customer’s part is highly required in terms with allowing the product to proliferate.

Answer 3.

The promotional strategies are also employed by the company in order to raise the growth prospects. It makes use of internet marketing, personal selling, sales promotions and interactive marketing. All of these are adopted other than advertising practices. It is highly demanding that the organization should make use of all these aspects at its best possible manner. It is very much required to go for checking it upon that thing is moving on unremittingly and continuously. With this, it can also be understood upon that situations turn out to be highly favorable (Mooij, 2009).

Internet marketing allows the company to go for having better access upon huge customer’s base. Personal selling leads to distribution of free samples just as to derive feedbacks from the part of the customers. Sales promotion results in allowing the customers to introduce some lucrative offers such as discounts or coupons. At last, the interactive marketing will also do wonders. It can be understood in a way that the constant touch so formed with the customers would bring in prolific and money-spinning results. It is a must to ensure it that proper check need to be maintained upon customer’s demands.

The promotional strategies so discussed are claimed to be effective enough from the standpoint of gaining far better outcomes. With this, it is for sure that the company would not find any such difficulty in making product reach the target audience. It is highly essential to make better and full-fledged use of promotional strategies just as to make things running and well-versed. It would also ensure that things are going on smoothly and flourishingly. The need of the hour states that the running conditions should not be avoided at any cost.

All of these promotional strategies would turn out to be effectual enough from the viewpoint of receiving great upshots. Other than advertising, the promotional strategies so used up would provide with far better outcomes. The strategies would endow with such outcomes that turns out to be helpful enough just as to make things running and well-versed. It is being identified upon that the promotional strategies would test out to be lucrative enough just to receive better results.

Answer 4.

The customer satisfaction means a lot from the part of earning good growth and progression. Starbucks truly believes that the scope should not be left for future growth and progression. It is important enough to get close to customers just as to make things great going and running. The aim also states that the company should concentrate more upon offering better product and services to the customers (Morrison, 2002).

The customer’s satisfaction can be measured by conducting appropriate surveys. This would furnish better results to the company. Regular feedbacks can also be congregated just as to meet the expected levels. Customer’s satisfaction tests out to be effectual enough from the viewpoint of gaining acknowledgement with respect to product’s potential. It is being identified upon that the company should mainly develop an eye upon customer’s changing preferences and choices as well.

This would support a lot to the company. There stays a great need to go for seeing to it that situations need to be dealt in a far better manner. It would also ensure that things are moving on as per planned. It is a must to manage situations at an appropriate basis. The above discussed approach would serves to be helpful enough just as to make things running and well-versed. It is chiefly required to carry upon the tasks at its best possible mode.

Answer 5.

The aim of the company is also to strive hard for filling the gaps in between customer expectations and experiences. A company can only be said to be successful, if it does not leave any hope or optimism related to customer’s requirements. It would be good to go for having proper check upon one or the other moves just as to grow and exceed flourishingly. It is being identified upon that the running trends need to be taken into consideration for the sake of making things great going and highly effectual (Plessis, 2000).

The customer’s experiences should be managed upon at its best possible extent. This would also ensure that situations need to taken into consideration just as to perform liabilities with utmost sincerity. It is highly imperative to go for finding better opportunities just as to accelerate and progress rapidly. This would also ascertain that the company should put in best possible efforts just as to manage things at its best possible manner. It is highly imperative to go for having constant check upon customer’s requirements. The customer’s satisfaction and experience should be taken into account at its best possible manner. Customer’s feedbacks should be seriously handled in order to make things great going and highly successful.

References

Hackley, C. (2010). Advertising and Promotion: An Integrated Marketing Communications Approach. (2nd ed.). SAGE Publications Ltd.

Mooij, M.K.D. (2009). Global Marketing and Advertising: Understanding Cultural Paradoxes. (3rd ed.). SAGE.

Morrison, M.A. (2002). Using Qualitative Research in Advertising: Strategies, Techniques, and Applications. SAGE.

Plessis, D.D. (2000). Introduction to Public Relations and Advertising. Juta and Company Ltd.

Students Name:

Lecturers Name:

Unit Title:

Submission Date:

1. What challenges do graying populations create for companies?

Since there are more people retiring, there will be fewer working people in the labor market. Companies will find it hard to source for workers in a labor market that comprises of the elderly. (David E.

2

011).

Since elderly people are regarded as less productive, the quality of the work force will be reduced. Companies that hire a graying population will have its production output slowed down by this demography thus making the company less competitive. (David E. 2011).

Pension companies will be burdened while trying to pay for pension funds for this huge demography. (David E. 2011).

Since there will be a change in taste and preference, spending habits as well as lifestyle, spending on some products will decrease as more people enter this age bracket (David E. 2011). For example;

· A change in taste and preference in the case whereby the aging want to eat much healthier foods will have an effect on the food industry.

· A change in lifestyle will have some products such as sugary and high fat foods reduced thus affecting the companies which produce them.

· A change in spending habits will see the demand for some products abandoned since individuals in this demography will want to save more because they will be no longer working.

2. What opportunities do graying populations create for firms?

There will be a demand for Private Nursing homes and hospitals. (Liping Hou 2011).

There will be demand for Cancer treating drugs as well as life prolonging drugs for Pharmaceutical companies. (Cassindy 2011).

There will be a higher demand for products such as healthier foods as well as high demand for products offered by recreational facilities. (Liping Hou 2011).

3. How will demographic changes affect the competitiveness of countries in the international marketplace?

Since elderly people are regarded as less productive, the quality of the Chinese work force will be reduced. Since the economy will have more aging people, the country’s output as well as competitiveness will be reduced as compared to economies with a much younger population. (David E. 2011).

The increasing aging population might cause investment capital to flow from a country whose population in comparatively older to the one whose population is comparatively younger and consequently whose rewarding rate of the capital will be high. (Liping Hou 2011).

4. What has been the impact of the one-child policy on China’s economic fortunes?

Positive impacts

The individual savings rate has increased since the one-child policy was introduced which gives many Chinese more money with which they can save as well as invest. (

Marcus Roberts

2011).

Since the saving rate has increased, money can be spent on other necessities for the family which spurs economic growth. (
Marcus Roberts
2011).

Poverty rates have reduced due to increased saving and investment rates. (
Marcus Roberts
2011).

Negative impacts

The policy has reduced the demand of natural resources as well as the rate of resource exploitation due to a reduction in the demand for products by the lower demography. (
Marcus Roberts
2011).

It has also reduced the rate of investments in private education because the policy has created a reduced turnout at schools. (
Marcus Roberts
2011).

References

http://www.hsph.harvard.edu/pgda/WorkingPapers/2011/PGDA_WP_71

http://www.wikinvest.com/concept/China%27s_Aging_Population

http://www.na-businesspress.com/ijcm/HouWeb

http://www.mercatornet.com/demography/view/9013

http://www.pewglobal.org/2008/07/22/the-chinese-celebrate-their-roaring-economy-as-they-struggle-with-its-costs/

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