#Harmonic Analysis Assignment Homework Help

[stevealex000]

A beginner guide on how to write an essay

An essay can base on various subjects, it can be an engaging essay or be the result of a reflection of the author’s thoughts.[best essay writing service] We will give you some tips for writing your essay well.

 A basic structure to respect You should know that the tests respect a very rigid structure that you will have to follow. First of all, the introduction, where you will try to hook the reader. You will have to present your problem and introduce your plan (using questions for example).[professional essay Writing] Your essay should have at least two parts, commonly referred to as the development. There are 3 main types of plan: Cartesian (introduction/thesis/antithesis and synthesis), logic (facts/causes and consequences), and explanatory (analysis of the main terms of the subject illustrated with examples).

It's up to you to make your choice, depending on your subject and your angle of reflection, knowing that the plan must be in accordance with the chosen problem. For example: if there is an opposition in this one, then it will be better to choose the Cartesian type plane. Finally, you will have to write a conclusion, in it you will have to answer your problem, briefly summarize your reflection and finally express your opinion (you must not do it before that). [write my Assignment online]You can open your subject in the final sentence and suggest other angles of approach, for example by asking a question.

 First step: choose a subject        

We do not start writing an essay headlong, start by taking a sheet and write down ideas, subjects that are important to you. Rank them and keep only the most relevant. From this brainstorming stage, try to think of points of opposition in relation to your ideas, in order to be able to develop your argument, and to flesh it out by considering possible points of objection. If you see that there is not enough, if any, or that on the contrary there is too much, it is better to abandon this idea, because it will be difficult to debate on it, and an idea badly led can harm the credibility of the whole. After all of this, you should have passed the first step: defining a basic topic.

 Step Two: Organize Your Plan Now is the time to start structuring your ideas. It is about making a draft plan. A few quick tips for this: you can write it as a diagram, or as a table, and with each main argument associate an example, a fact, something that supports it, to give this idea more strength and weight. Find out which way you want to develop a particular argument. Feel free to cover your draft with arrows and circles, highlight and underline, etc. Your goal is to deepen your subject to treat it as fully and as relevantly as possible. This gives you the material you need to write a clear and precise outline for your essay.

 Step three: writing Start writing your text. An essay responds to precise rules as we mentioned above, it will be necessary to balance the parts of your outline, to harmonize the paragraphs, etc. Write the development first, ending with the introduction and conclusion. These parts are probably the most important in your book. The introduction will attract the reader, the conclusion will be what will mark him the most and which will allow him to understand and evaluate your reflection, to be convinced by your words. [professional homework writers UK] Try to be eye-catching.

 Last step: proofreading

It is always necessary to proofread several times and to ask an outside point of view to do it for us because very often we end up not paying attention to our own mistakes. Check that you are not going off-topic, that the problem is present in each part, that you answer it well at the end but that you do not take a position before. In short, be critical and objective!

 The golden rules: do not scatter and take your time

 These are the keys to writing a good essay. This type of writing can deal with everything, it is a form of personal argument. It can be controversial, scientific, historical, philosophical, political, etc. Take the time to think about your subject, and how you are going to develop it, take care of the presentation respecting the consecrated structure, and always try to keep a global view of your work.[homework writing service] The most dangerous thing is to move away from your basic problem, repeat it regularly so as not to get lost. Go over your outline to see if it is coherent if your sentences are not too long or difficult to understand. All these little things are important, which is why you should always take your time when writing an essay because it should be: fluid, coherent, and harmonious.

 If you are interested in writing an essay or want any professional help regarding your essay or assignment then visit our official site Assignment homework.co.uk or you may click here. we would love to help you.

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Harmonic Analysis Assignment Homework Help

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  Best Harmonics homework help department ensures that student’s Harmonics assignments are done accurately and within the set deadline. Harmonic Analysis homework solver also recommends that students undertaking Harmonics assignments should be conversant with Algebra lineaire up to level two and Analyze up to level five. In addition, online Harmonics homework tutors recommend that students should master key concepts related to Harmonics Analysis. These concepts include Lebesgue and, concepts of real Analysis such as measure and lastly, they should be in a position to construct rigorous mathematical argument.

At online Harmonics Analysis assignment experts, we ensure students homework has been completed as desired. In addition, our system supports Harmonics online assignment help which facilitates online tutoring through platforms such as Skype video and hangouts among many other platforms available to students. Harmonic Analysis homework help will ensure students are in a position performs an Analysis of the convergence of Fourier series, do an examination of bounds for singular integrals and prove bounds for dispersive PDE.

[prashantgujjar]

How to find Frequencies to filter?

I am trying to find and determine what frequencies need filtering. I have an audio signal with a hiss noise at the first 2 seconds of my signal, the hiss has like 4 levels of hiss and each level increases and suddenly stops. I am trying to filter out that hiss using either FIR or IIR (haven't done a deeper research to decide which one to use, Probably FIR [but open for guidance]). My question is where do I look for my frequencies? I have the time signal, fft, spectogram, log scale.

ANSWER

Matlabsolutions.com provide latest MatLab Homework Help,MatLab Assignment Help for students, engineers and researchers in Multiple Branches like ECE, EEE, CSE, Mechanical, Civil with 100% output.Matlab Code for B.E, B.Tech,M.E,M.Tech, Ph.D. Scholars with 100% privacy guaranteed. Get MATLAB projects with source code for your learning and research.

seems you need a low pass filter with a cut off frequency around 2.5 kHz - order to be defined / tested you should apply it only on the first 1.7 s where the hiss is present of course the LP filter will also reduce useful infos of the audio signal in that portion of the signal. Just in case it might further help you , I share my code for FFT / specgram analysis.

 I'd suggest to do an averaged pwelch spectrum of the first 1.5 s to see the slope of the hiss noise , to determine which LP order would be needed to flaten or get even a negative slope of the filtered signal.

demo:

clc clear all % hi % may I Jump in the conversation ? % there are so many questions in this forum dealing with fft , and many times it is not always clear for everybody how to get the best result according to what kind of signals are being analysed (random, harmonics, stationnary or not ...). % I like to propose this little demo based on pwelch and spegram to give another point of view and also let the people play with fft size, overlap , windows and see the effect on frequency resolution, amplitude resolution etc... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% % dummy signal %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Fs = 5000; samples = 255001; dt = 1/Fs; t = (0:dt:(samples-1)*dt); omega = 2*pi*(25+20*t);

SEE COMPLETE ANSWER CLICK THE LINK

https://www.matlabsolutions.com/resources/how-to-find-frequencies-to-filter-.php

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Mathematical Modeling Assignment Homework Help

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Mathematical Modeling includes building and optimizing models using the  MATLAB language and built in functionality, deriving system equations using  symbolic computation, and leveraging pre-built graphical tools for specific  modeling tasks such as parametric surface fitting. It includes topics like Discrete Time Models, Dimensional   Analysis, Deterministic models arising in Biology, Deterministic models arising  in the theory of interest, Probalistic models and  Markov processes, Data fitting and Least Squares Method, Hypothesis Testing,   Harmonic motion, undamped pendulum, One Variable Optimization, Sensitivity Analysis, Multivariable  Optimization, etc. Students can avail 24/7 online Mathematical Modeling helps services from us. We  at Matlab Homework Experts provide answers online to all the Mathematical Modeling questions, Mathematical Modeling  assignments  and Mathematical Modeling homework.  We assure 100 % complete satisfaction, on  time delivery and as many revisions as needed.

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Term Paper:Rene Descartes

'This is a term paper on Rene Descartes. Descartes desires to excerpt a hurl of scepticism, which call(a)s all of our principles into question, and those assurances correspond m whatever precise universal philosophical system about the humankind that there atomic number 18 substances autonomous of our mind, somehow organized in space and time.\n\n\nDescartes desires to extend a regard a leak of scepticism, which calls all of our principles into question, and those assurances establish some precise universal ism about the demesne that there ar substances autonomous of our mind, in some manner organized in space and time. attest on local causes of perceptual dislocate can non throw these into doubt. So as to altercate these very giving tactile sensations, we do regard the thought that our understandings are all determine in some totally out of the blue(predicate) way. Sceptical premise are requisite to weaken our belief in the out to the highest degree wor ld as such. But, in Descartes analysis, questioning hypotheses are not essential to challenge our principles about the descriptor, food color and location. Of any particularized item which we take ourselves to recognize. Moreover, these facts cannot do any doubtful front by themselves since they do nothing to make that sensory friendship is, on the whole, variable quantity about the shape and position of things: the vulgar unpredictability of the senses is suggested further by the inquisitive hypotheses. Except Descartes adopt for conviction expands to all beliefs, however explicit, not just to our foundational convictions.\n\n harmonic score habit made auditions, condition Papers, Research Papers, Thesis, Dissertation, Assignment, appropriate Reports, Reviews, Presentations, Projects, Case Studies, Coursework, Homework, notional Writing, Critical Thinking, on the topic by clicking on the order page.\n \nSee overly\n\n try: wasting disease of Swirls on clear Pa ges\nEssay: The most common system of transmission of help\nEssay: psychological Help\nEssay: The Concept of brand name Equity\nEssay: Shortfalls of Varner CompanyIf you want to get in a broad essay, order it on our website: Looking for a place to buy a cheap paper online? Buy Paper Cheap - Premium quality cheap essays and affordable papers online. Buy cheap, high quality papers to impress your professors and pass your exams. Do it online right now! '

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Week Six Questions

Week 6 – Reflective Tumblr Blog post

1.    What have I learned from the meeting we held with the adventure leader who visited our class this week?

1. To be prepared:

I must do my homework before the meeting, through reading and be analyzing the case in hand, listing all the questions that I would need to get clarity on, as well as the points that I would like to discuss.

2. Team Action Plan:

As a team, we should be warm welcoming our guest, we start by introducing ourselves, and show our appreciation for the guest for putting the effort and time to join us.  We should show our interest and listen earnestly and attentively throughout the meeting. We must be very organized, well prepared, and ready to kick off various topics during the meeting .we should participate in the discussion by asking questions to ensure that we understand our the issues and challenges that our guest is facing. By doing so we will be able to showcase what we have and what we will be offering. it's very important that we all sound professional and confident to provide our guest with an idea about our level of commitment, the quality of our services, and how we differentiate ourselves from the others.

3. Active Listening:

Speak less, listen more. We should listen intently and try to visualize the situation the guest is describing. I should engage all my senses to grasp the whole picture and never interrupt the speaker. My goal is to learn, remember and recall the situation. I should show our appreciation to the information the guest is wishing to reveal and our respect the confidentiality of certain information that the guest might not be able to provide. Most of the time, active listening answers so many questions that I have already in mind. Whenever possible, I should seize the chance and ask relevant questions to ensure that I understand the situation fully, end to end. My profound understanding will help me identifying the root cause of the issue to avoid analysis paralyses.

4. Taking notes:    

It's very important to take note, not only to help to focus on the pieces of information being given by the leader but also not to lose any details. Nevertheless, I will be less tensed to jump into my next question that I wish to ask.

 5. Not to step in with solutions too quickly:

I won't learn anything new if I keep on doing what I already know. I should wait, listen, and ask for more and more details, then I can assess all the possible alternatives to reach the most suitable solutions.

 6. Ask proper questions:

   The question should not be irritating, It should be raised in a smart way, If I am asking about weak points, a short introduction emphasizing on positive points should be a start. Also, questions should have a value to the case and sorted in harmonized order.

2.    What is one thing that I learned about leadership this week and how might I use this as part of my personal leadership development?

 Being well prepared before the meeting, Is the most important thing I learned. It empowers me with confidence and professionalism. Also, it enables me to ask optimized questions in terms of Quality and quantity, that would guide me towards the best suitable solutions.

If I'm not well prepared by studying the case, the situation, and the whole overview of the organization, I will ask fewer questions than required or maybe ask irrelevant questions. So whatever it takes, I will make sure not to attend a meeting without being ready with the right questions that I would need to ask, or without being ready to answers any questions I might be asked.

 3.    After working with my team, what are three things that I have learned about becoming a high performing team?

 1. We must have a clear common vision, purpose and goals that everyone is committed to them.

2. Every one of the team should have a Clear role and Work Assignments that he/she can and committed to doing.

3. Commitment: Achieving the agreed team goal is a higher priority than any individual objective.  

4.    The next time I am in a team what are the top three things that I would bring to the team to help make it a high performing team?

1. Trust my team:

   I will give the team my full trust, and encourage them to trust in me, I will work to achieve that by offering them my help, ask them for help when I need. I will appreciate their help or even willingness to help, so we are to share our ideas freely, learn from each other and help to improve our overall activities and productivity.

2. Understanding how my team is working:

 It's very important to understand how this team is performing, and agree with all parties on how to enhance our process to improve our results, by evaluating the way we do things, and to what extent it's working, do we need to improve it and how to do so?

All these actions should be done through proper communication and consensus of all parties to guard against any possible conflicts, and working toward improving the teamwork.

3. Learn how to be an active part of my team:

By focusing on the common vision and goals of the team, rather than my personal objectives. This point is crucial in achieving the team goals and being a high performing team.

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New Post has been published on Online Professional Homework Help

New Post has been published on http://hwcampus.com/shop/hosp-410-entire-course-restaurant-management-recent/

HOSP 410 Entire Course Restaurant Management Recent

HOSP 410 Entire Course Restaurant Management Recent

A+ HOSP 410 Homework Chapter Questions Week 1 DeVry

Chapter 1 1. Give three reasons why someone would want to own and operate a restaurant. 2. How important do you think it is to have restaurant experience before entering the business as an owner/operator? 3. Give three reasons people patronize restaurants. Chapter 2 1. Briefly describe the kinds and characteristics of restaurants. 2. What are the highlights of Mexican restaurant menus? 3. Name the elements that make for “fine dining.” HOSP 410 Homework Chapter Questions Week 2 DeVry

Chapter 3 1. What is the relationship between your logo and your restaurant concept? 2. List five factors that together help formulate a restaurant 3. Can a particular site be wrong for one restaurant, write for another? Explain Chapter 4 1. How would your prioritize the consideration in menu planning for your restaurant? • Discuss how the equipment and menu must harmonize to create smooth operation. • How seriously should restaurant operators become involved with the nutritional content of food the chefs serve? HOSP 410 Homework Chapter Questions Week 3 DeVry

Chapter 16 The percentage of weekly sales that should be forecasted for Friday and Saturday evening Why it is important to do budget forecast of sales, costs and profit The procedure in seeking a loan from the small Business Administration Chapter 17 What are some dangers of operating a restaurant as a partnership? How to arrange single taxation of a restaurant Management role and financial decisions of a limited partner HOSP 410 Homework Chapter Questions Week 5 DeVry

Chapter 10 Currently Available Equal Opportunity Training and Outreach Programs Current Topics under the “Statistics” Link Current Statistics available Under Sexual Harassment Information Necessary to File a Charge Chapter 11 Internet Questions Job Advert Restaurant Receptionist Accounts Assistant Job Description and Responsibilities • Responsibilities include welcoming visitors, answering inquiries, maintaining directories Job Description and Responsibilities • The position holder will assist the chief accountant in preparing… • Requirements • A higher diploma in front office management. • Requirements • Honors degree in finance, accounting, economics or business management. • Application Procedure HOSP 410 Homework Chapter Questions Week 6 DeVry Chapter 12 & Chapter 13 The difference between employee development and training How a manager/owner involves in behavior modeling How I would set up my training program How I would get across my policies Service personnel must be aware of the degree of social distance desired by their customers How I would handle the situation of the four men in the booth Importance of eye contacts to patrons Suitable phrases for greeting patrons Suitable phrases for saying goodbye to a patron HOSP 410 Entire Course Project Week 1-7 DeVry

HOSP 410 Course Project Week 1 DeVry

What is the name of your vision? You can include this on your title page. A rough outline of your paper. Introduction for your paper (this should be at least one page and should clearly reflect your vision as if you are trying to sell it). Preview: The most important thing before developing a restaurant is to decide on the type of restaurant one wants to develop. For example, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After deciding this, the owner must design and develop the concept. The concept may… HOSP 410 Course Project Week 2 DeVry

Concept Development (see Chapter 3): What is the concept behind your decision? Site Selection (see Chapter 3): Where will your restaurant be located? Why did you choose this location? Menu Development (see Chapter 4): What type of menu will you use? How did you decide on pricing? To meet paper length requirements, it is a good idea to aim for approximately one page per topic. Preview: The concept behind the decision will be based on the dietary measures concept. The company will follow McDonald’s fast foods concept, which may be either thri9ough, a franchise. It is clear that the company’s, mission to provide high… HOSP 410 Course Project Week 3 DeVry

Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up your new venture. Figure 16.2 on page 452 shows a great way to estimate startup costs. Licenses and Approvals (see Chapter 16): Identify the necessary permits and licenses you will need (local and state requirements). Design, Furnishings, and Equipment (see Chapters 3 and 5): Describe the layout of your restaurant. If you are able to come up with a sketch, that would be great, but it is not required. What type of equipment will you need? To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The hotel will throw fast casual resort type which means that the fast casual layout must be adopted. The hotel will have the following sections. The entrances which is also the reception, the food storage area with refrigerators, the kitchen section, the employee… HOSP 410 Case Study Week 4 DeVry

Visit the Nation’s Restaurant News website at www.nrn.com. From the website home page, go to Food & Beverage, News & Trends. For this case study, you will need to find a current article that is relevant to your concept in the course project. Write a report that includes the following. 1. An overview of the F&B trend, and why you think it is relevant to your concept. 2. Advantages and disadvantages associated with the trend. 3. How do you think this trend will positively affect the financial growth of your concept? 4. Step-by-step implementation of the trend you are adopting based on the article. This case study assignment should be at least three pages following APA formatt. At the end of your work, an additional page should include APA formatted reference page. Preview: According to this article, people across the world are striving to live healthy lifestyles, and this is the reason many are now aware of the sports and the importance of maintaining a balanced diet. The consumers across the United States prefer feeding on foods that have low calories concentration such as the sunburns, and the standard sandwiches. However, the consumer trend is going affected with the four primary… HOSP 410 Course Project Week 5 DeVry

Employment of Key Personnel (see Chapter 11 and 12): Who are the key personnel you will need to employ? Selection and Training of Key Personnel (see Chapter 11 and 12): How will you select and train key personnel? To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The hotel will employ 50 people to serve in various capacities. For example, hotel assistants or support team will include back office assistants, bartender, concierge, housekeeper, waiters, and servers. The hotel will also need… HOSP 410 Course Project Week 6 DeVry

Market Analysis (see Chapter 15): Explain the kind of restaurant and where it fits into the overall industry. Who is your target population? Competition Analysis (see Chapter 15): Analyze the competition’s strengths and weaknesses. Figure 15.6 in the text shows a great comparison benefit matrix. To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics. Preview: The restaurant concept will be the fine dining restaurant as the company aims to offer the best in terms of food, service, and atmosphere. The company aims to serve the upwardly mobile clientele such as the middle to high-income earners who know and can identify with the finest things. The food will be… HOSP 410 Course Project Week 7 DeVry

This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, if you do not make any corrections from the different drafts, you will lose points. Remember that you are submitting this final part of the project as if it was a proposal to financial investors, and you are looking to get the funds to open your dream restaurant. Make sure this part is professional, well-written, and organized. Your project should now be complete. Remember to include the Title page, Table of Contents, Introduction, and Conclusion. Remember to use APA format throughout the paper and submit an APA reference page at the end of the project (separate page). Preview: The most important thing before opening and operating a restaurant is to decide on the type of restaurant one wants to develop. In this relation, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After making this decision, the owner must design and develop the concept. The concept may be… HOSP 410 Discussions Week 1-7 All Posts 337 Pages DeVry

HOSP 410 Introduction to Restaurants and Kinds and Characteristics of Restaurants Discussions Week 1 All Posts 56 Pages DeVry

HOSP 410 Introduction to Restaurants Discussions 1 Week 1 All Posts 24 Pages DeVry

The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why not? Please elaborate on your answer, and feel free to share some examples…. HOSP 410 Kinds and Characteristics of Restaurants Discussions 2 Week 1 All Posts 32 Pages DeVry In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend of characteristics of restaurants today? Back up your answer with some research either from our textbook or any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post. I can see where the chef driven fast food model would be very popular. Do you have any examples of these types of restaurants?… HOSP 410 Concept, Location, and Design and The Menu Discussions Week 2 All Posts 44 Pages DeVry HOSP 410 Concept, Location, and Design Discussions 1 Week 2 All Posts 22 Pages DeVry Concept, location, and design are major elements in the success of a restaurant. Discuss current concept trends and why you believe these trends are successful in today’s world of restaurants. Anyone else have a good example of a restaurant app? Who is the owner of the most famous athlete-based restaurant?… HOSP 410 The Menu Discussions 2 Week 2 All Posts 22 Pages DeVry The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the menu is considered to be a strong selling tool, and how front of the house staff can increase their check average by selling the menu effectively. Can a menu be “too much”? I.e. Too many items?… HOSP 410 Financing and Leasing and Legal and Tax Matters Discussions Week 3 All Posts 47 Pages DeVry

HOSP 410 Financing and Leasing Discussions 1 Week 3 All Posts 24 Pages DeVry Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital funds. What are some key areas of consideration when presenting a financial plan to a group of investors? What are some do’s and don’t’s?… HOSP 410 Legal and Tax Matters Discussions 2 Week 3 All Posts 23 Pages DeVry Understanding taxes is not only important to the success of the restaurant, it is also important for the owner to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and don’t forget to cite your sources in your posts…. HOSP 410 Bar and Beverage and Restaurant Operations Discussions Week 4 All Posts 46 Pages DeVry

HOSP 410 Bar and Beverage Discussions 1 Week 4 All Posts 23 Pages DeVry The bar is a profitable area for a restaurant. It is also one of the highest liability areas of a restaurant. In recent years, there is growing awareness of drinking and driving. We will begin this week’s discussion with the liability restaurants face when serving alcoholic beverages. To what extent do you believe a restaurant owner is liable when serving alcoholic beverages? How about bartenders and servers?… HOSP 410 Restaurant Operations Discussions 2 Week 4 All Posts 23 Pages DeVry In this discussion thread, we will review a variety of operational topics as related to restaurants: from controlling costs to food safety and sanitation, and also proper purchasing. What are some main areas of control in a restaurant? Give a few examples, and explain how these areas of control are unique to a restaurant business. How would you respond to a hostess asking for a down payment on your reservation?… HOSP 410 Restaurant Leadership and Management and Organization, Recruiting, and Staffing Discussions Week 5 All Posts 52 Pages DeVry HOSP 410 Restaurant Leadership and Management Discussions 1 Week 5 All Posts 28 Pages DeVry Many studies have been conducted about leadership and management. Leadership in restaurants presents unique challenges. We will begin our discussion this week exploring some of those challenges. What are some unique challenges in leadership of restaurants? Give examples and support your answer with research (properly cite research)…. HOSP 410 Organization, Recruiting, and Staffing Discussions 2 Week 5 All Posts 24 Pages DeVry Staffing the restaurant properly is key to the overall success of the organization. Identify at least three different jobs you would find in a restaurant? List some tasks associated with those jobs…. HOSP 410 Employee Training and Development and Service and Guest Relations Discussions Week 6 All Posts 45 Pages DeVry HOSP 410 Employee Training and Development Discussions 1 Week 6 All Posts 21 Pages DeVry Proper employee training and development in the restaurant industry is lacking. We will begin this week’s discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee training and development in the restaurant industry? Retention is one of the biggest problems facing the restaurant industry. What are some of the strategies that can be used to combat this issue?… HOSP 410 Service and Guest Relations Discussions 2 Week 6 All Posts 24 Pages DeVry Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had inadequate service. What are some essential steps of service that must be evident in any type of restaurant, and why do you think these steps of service are so important? What are some strategies that create the best impression possible? Is the customer always right?… HOSP 410 Technology in the Restaurant Industry and Restaurant Business and Marketing Plans Discussions Week 7 All Posts 47 Pages DeVry HOSP 410 Technology in the Restaurant Industry Discussions 1 Week 7 All Posts 24 Pages DeVry Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a blink of an eye. We will start our discussion this week by sharing some new technologies in the restaurant industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it? What didn’t you like?… HOSP 410 Restaurant Business and Marketing Plans Discussions 2 Week 7 All Posts 23 Pages DeVry In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time? Why or why not?… HOSP 410 Final Exam DeVry (TCO 1) Which of the following is a disadvantage of being in the restaurant business? (Points : 4) 1. Long hours and excessive fatigue 2. B) Management 3. Job security 4. A and C (TCO 2) In drawing up a restaurant mission statement, the following features should be explicit: (Points : 4) Market(s) served Kinds of food served and the atmosphere in which it will be served Ethical standards None of the above (TCO 2) Who said, “If you have fun at what you do, you’ll never work a day in your life.” (Points : 4) Ray Krock Davis Thomas Carl Karcher Norman Brinker (TCO 3) Promotion: (Points : 4) Includes communication and seeks to inform and persuade guests. Patterns the way management and ownership have decided to relate to guests. is the activity by which restaurateurs seek to persuade guests not only to become first time buyers, but also to become repeat guests. A and C (TCO 3) In restaurant marketing, several factors affect the price relationship of: (Points : 4) Demand and supply, the number of restaurants in the area, the cost of food and beverages. Demand and supply, sales mix, and product life cycle. Demand and supply, shrinking guest loyalty, sales mix, the competitors prices and overhead costs. All of the above (TCO 3) A promotional campaign may have which of the following goals? (Points : 4) To introduce new menu items To create brand royalty To increase sales at all times of the day A and B (TCO 4) A term loan is repaid in: (Points : 4) Installments, usually over a period longer than a year. One installment, usually at the end of the year. Installments, usually over a year period. Two installments, during a two year term, at the end of the year. (TCO 5) Hours worked include: (Points : 4) 30 minute meal breaks if working under 5 hours per shift. Coffee breaks. Meal periods if the employee is frequently interrupted by calls to duty. B and C (TCO 5) Which of the following is a non-depreciable item? (Points : 4) Land Building Equipment Furnishings (TCO 6) Consistency in food preparation is achieved by: (Points : 4) Having an extensive menu and few cooks. Standardizing recipes and cooking procedures. Having several chefs using different recipes. Offering a small selection of food items. (TCO 6) According to the text, which of the following should be front and center in the restaurant business? (Points : 4) Finding a location The menu Planning the restaurant design and décor Marketing initiatives (TCO 7) Fortified wines: (Points : 4) Have had brandy or wine alcohol added to them. Are carbonized. Are the same as other varietals but are aged longer. Have less alcohol content than other varietals. (TCO 7) Many licensed casual and upscale restaurants have beverage sales of ___________% of total sales. (Points : 4) 15 – 20 25 – 30 35 – 45 45 – 55 (TCO 8) Who usually sets up the system in the Purchasing Cycle? 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