Expert answer:Roles and Cost Saving in the Hospitality Industry

Solved by verified expert:Create a 12- to 15-slide Microsoft® PowerPoint® presentation, with speaker notes, using a business in the hospitality industry as an example.Select and describe the functions of employees who work with customers as well as those who perform other valued functions within the business.Describe methods used to control key operational costs for the business, such as food, beverage, and labor costs.Include examples of successes that investors would want to observe as evidence of return on their invested capital.Propose changes that can be made to the business that would increase a potential investor’s perception of value.Include a minimum oftwo resources in addition to the textbook.Format your paper consistent with APA guidelines. Be sure to include a minimum of 3 references in your paperEvans, N. (2015). Strategic management for tourism, hospitality and events (2nd ed.). New York, NY: Routledge, Taylor and Francis Group.
mgt314_r4_wk3_gg_roles_and_cost_saving_in_the_hospitality_industry_presentation.docx

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Roles and Cost Saving in the Hospitality
Industry Grading Guide
MGT/314 Version 4
Hospitality Entrepreneurship
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Roles and Cost Saving in the
Hospitality Industry Grading
Guide
MGT/314 Version 4
Edited in accordance with University of Phoenix® editorial standards and practices.
2
Roles and Cost Saving in the
Hospitality Industry Grading
Guide
MGT/314 Version 4
Individual Assignment: Roles and Cost Saving in the Hospitality Industry
Purpose of Assignment
This assignment provides an opportunity to explore practical applications of strategic management within an
existing hospitality business. Students will need to analyze the enterprise they select from an operational
perspective. The overall objective being to identify and examine specific key job functions within the enterprise,
with a focus of the application of operational and strategic tools to manage those functions.
Grading Guide
Content
Met
Partially
Met
Not Met
Total
Available
Total
Earned
8.5
#/8.5
The student selects and describes the
functions of employees who meet the
customer and those who perform other valued
functions within the business.
The student describes methods to control key
costs for the business such as food,
beverage, and labor costs.
The student includes examples of successes
that investors would want to observe as
evidence of return on their invested capital.
The student propose changes that can be
made to the business that would increase a
potential investor’s perception of value.
The student includes a minimum of two
resources in addition to the textbook.
The presentation is 12 to 15 slides with
speaker notes, and is appropriate for the
audience.
The presentation includes relevant media and
visual aids that are consistent with the
content.
Comments:
3
Roles and Cost Saving in the
Hospitality Industry Grading
Guide
MGT/314 Version 4
Presentation Guidelines
Met
Partially
Met
Not
Met
Total
Available
Total
Earned
3.5
#/3.5
12
#/12
Organization
The tone is appropriate to the content and
assignment.
The introduction provides a sufficient
background on the topic and previews major
points.
Major points are stated clearly; are supported
by specific details, examples, or analysis; and
are organized logically.
Paragraph transitions are present, logical, and
maintain the flow throughout the paper.
The conclusion is logical, flows from the body
of the paper, and reviews the major points.
Mechanics
The presentation is laid out with effective use
of headings, font styles, font sizes, and white
space.
Intellectual property is recognized with in-text
citations and a reference slide.
Sentences are complete, clear, and concise.
Rules of grammar and usage are followed
including spelling and punctuation.
Assignment Total
Additional comments:
#
Comments:
4
…
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