Option #1: Food and Beverage Departments
It is important that a food or beverage department be a profitable entity. In that light, detail 3 operating ratios that are emblematic of determining the health and performance of either a food or beverage department. Discuss when these ratios should be utilized, and clearly assess how these ratios are determined, and how an entity can interpret these results so that they can then make adjustments/modifications to their operations.
Your paper should be 3-4 pages in length (excluding cover page and references) and formatted according to the CSU-Global Guide to Writing & APA (Links to an external site.). Be sure to discuss and reference concepts taken from the assigned textbook reading and relevant research. You must include a minimum of three credible, academic or professional references beyond the text or other course materials.
Review the grading rubric to see how you will be graded for this assignment.
Be sure to check out the Hospitality Tourism Management guide in the CSU-Global Library: http://csuglobal.libguides.com/HTM (Links to an external site.). Here you can:
- Locate a variety of information sources that deal with hospitality, tourism, and management.
- Gather industry information specific to different aspects of hospitality or tourism.
- Find writing and citing help.