HOSP 410 Restaurant Management Entire Course
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Devry <strong>HOSP</strong> <strong>410</strong> Week 6 Discussion DQ 1 & DQ 2 Latest<br />
DQ 1<br />
Employee<br />
Training and<br />
Development<br />
Proper employee training and development in the restaurant industry is lacking. We will begin this week’s<br />
discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee<br />
training and development in the restaurant industry?<br />
DQ 2<br />
Service<br />
and<br />
Guest<br />
Relations<br />
Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had<br />
inadequate service. What are some essential steps of service that must be evident in any type of restaurant,<br />
and why do you think these steps of service are so important?<br />
Devry <strong>HOSP</strong> <strong>410</strong> Week 7 Discussion DQ 1 & DQ 2 Latest<br />
DQ 1<br />
Technology<br />
in the<br />
<strong>Restaurant</strong><br />
Industry<br />
(graded)<br />
Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a<br />
blink of an eye.We will start our discussion this week by sharing some new technologies in the restaurant<br />
industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it?<br />
What didn’t you like?<br />
DQ 2<br />
<strong>Restaurant</strong><br />
Business<br />
and<br />
Marketing<br />
Plans
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