09 Jul WHY DO SOME CULINARIANS TAKE OFFENSE AT BEING LABELED A “FOODSERVICE PROFESSIONAL”?
Question
1. 1. TCO 6. How are other types of businesses in the community now competing
with restaurants? (Points : 4)
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2. 2. TCO 6. Discuss the phenomena of celebrity-theme restaurants. Why do some
fail and some succeed? (Points : 4)
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3. 3. TCO 6. Why is the purchasing, receiving, storing, and issuing cycle so
critical to the financial stability of a foodservice facility? (Points : 4)
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4. 4. TCO 6. Why do some culinarians take offense at being labeled a
“foodservice professional”? Use your knowledge of the history of
culinary arts to justify your answer. (Points : 4)
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5. 5. TCO 6. Managed services are thought of as being one of the most lucrative
segments of foodservice. What factors allow this sector to thrive financially?
(Points : 4)
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6. 6. TCO 1. Describe and explain four major segments of the Hospitality
Industry in clear language with concrete examples. (Points : 4)
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7. 7. TCO 1. Explain what other kinds of institutions or establishments does
the hospitality industry include besides hotels and restaurants? (Points : 4)
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8. 8. TCO 10. Where have the most recent security technology changes taken
place in hotels? (Points : 5)
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9. 9. TCO 8. Discuss the rationale behind the national park service. Do you
think this concept has outlived its original mission? (Points : 5)
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10. 10. TCO 10. How is the Internet being used in food service competition?
(Points : 5)
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11. 11. TCO 8. Recreation for the armed forces is viewed as critical to
national security. Rationalize this assertion. (Points : 5)
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12. 12. TCO 2,3. List and carefully explain 3 factors affecting increased
travel and tourism, today. (Points : 6)
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13. 13. TCO 7. How is the wellness trend evolving truth-in-menu ethics in the
restaurant industry? Also, explain how the same trend is evolving menu planning
for people with heart conditions and for those who prefer alternative diets
such as vegetarianism? Describe one specialty entree for a customer on a
special diet (you may select the diet preference such as low salt, high carb,
or low fat). (Points : 10)
.
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14. 14. TCO 7. Outline the scope of college and university food services. What
are the advantages of managing a college dining hall versus a commercial
restaurant? (Points : 10)
Question
15. 15. TCO 1. You are a service manager for a national airline preparing to
leave on a transcontinental flight from New York City to San Francisco. List
the moments of truth your customers will encounter from the time they arrive at
the terminal to the time they land in LA. (Points : 6)
Question
1. 1. TCO 4. Design a one day activity list for children at an all-inclusive
spa retreat. The idea is to provide activities between traditional meal periods
so that the childrens parents can also purchase other spa activities and be
child-free for periods during the day. Keep in mind all of the basic
Question
2. 2. TCO 3. Design a two day, all inclusive Spa-Wellness Packages for a
couple, Include the hotel room ambience, spa facilities, and services contained
in a complete package. The theme is Valentine’s Day! (Points : 10)
Question
3. 3. TCO 10. Studies have shown a direct correlation between recreation and
leisure to wellness. Do you agree with this assertion? Justify your answer.
(Points : 10)
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