• Describe Hospitality Systems Models
• Differentiate between quality assurance and process improvement programs.
• Evaluate Menus for various uses
• Describe and evaluate various subsystems
• Evaluate Managers responsibilities in organizing and creating operations plans

1. ACADEMIC HONESTY
   Creating your own works, in your own words is a key to comprehending the material. As such, I require all work submitted to be original compositions. I do, however, that on occasion, one must check other works, including the textbook, for information needed to complete an assignment. Therefore, all assignments must include a reference page showing where you found the material - even if the reference page only includes the text. No reference page, assignment will be returned upgraded. You may use one reference page for all three parts of the weekly assignments.

2. LATE ASSIGNMENTS
   Weekly assignments are due by midnight CST (Central Standard Time) on Sunday. Late assignments are not accepted.

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1. Using the following scenarios, use the foodsytems model to describe how the following events might impact a foodservice operation.

• Loss of the lettuce crop in California due to excessive rain
• Delivery of 88 sized oranges instead of the specified 113 size
• Addition of too much salt to the vegetable soup
• Absence of the cook and dishwasher for the evening meal
• Low final rinse temperature on the dish machine
• Each scenario should be 2-4 paragraphs long.

2. Develop Cause and Effect (fishbone) diagram as shown on page 37 to identify possible causes for a restaurant to run out of food. To make the analysis easier, use a chain operation such as McDonald's, Chili's, Applebees, etc to diagram your assignment.

3. Find examples of the following types of menus on the web: Static and Cyclical. Explain in 1-2 pages what type of customers they are aiming for, and what type of ingredients, equipment, and decor this establishment would have.

1. At a local hospital, food is prepared in the kitchen, dished onto individual plates, and then the plates are frozen. On the day of service, plates of food are placed on trays on an assembly line in the kitchen. The trays are transported in a cart to the patient care areas. Plates are then reheated in microwave ovens located on each floor, near the nurses' station, and then delivered to each patient's room. Draw a flow chart of the food product flow in this operation.

2. In 1-2 pages, describe how receiving, storage and inventory are linked to purchasing.

3. In 1-2 pages, explain the relationships between recipes, over or under production and quality control.

1. In 1-2 pages, discuss how the type of production system, degree of meal preassembly, physical distance from production to service, and amount of time between production and service impact the distribution and service subsystems.

2. In 1-2 pages, research a common foodborne pathogen and develop a handout for potential foodservice employees on what they need to know about this pathogen, and how to prevent its spread within a foodservice operation.

3. In 1-2 pages, describe the different ways work can be divided among foodservice employees.

1. In 1-2 pages describe how leadership and management differ in the hospitality industry.

2. Pretend you are a restaurant manager who needs a new dishwasher. Use the six stages of decision-making process, (illustrated on page 450) to create a chart illustrating your decision making process.

3. In 1-2 pages, describe how a manager controls labor costs through selection, orientation, training and performance appraisals.

1. What are the operating ratios? Why would they be used by a foodservice manager?

2. In 1-2 pages, develop a marketing plan for a chain restaurant.

3. Develop a customer satisfaction survey and a walk-though audit form for the same chain restaurant as in #2.