Noncommercial operations - answero Schools o Hospitals o Military o Nursing homes. Hotel sales and marketing department - answerresponsible for attracting guests to the property, making group bookings, and handling convention services. o Often involved with advertising and public relations. Revenue and support centers - answerhelps managers organize their planning and effectively operate each service outlet. Multi-unit organizations - answerpopular because they provide brand recognition. o Opportunity to market in a large region. o Use of operating procedures, standardized building designs, and centralized menu planning. o Ability to obtain business loans. o Easier employee recruitment. o Specialized technical assistance. POS systems track and record meaningful information that managers can use to better control their food and beverage operations. - answer Employee turnover - answerturnover is the percentage of total employees per department who leave during a specific time period. o Select qualified applicants or those who can be trained. o Offer competitive salaries or bonuses. o Train supervisors to use effective practices when interacting with their employees. o Managers can use training, cross training, and self-improvement to build leadership and improve employees work skills. Chapter 2 - answer Process of effective planning - answer1. Vision: broad abstract view of what the organization seeks to be. 2. Mission: more specific statement of how that goal will be achieved. 3. Long-range plan (usually five years): indicates what managers want to accomplish within a certain time period in relation to the mission. 4. Business plan (revenue goals within the next year) 5. Marketing plan 6. Operating budget: details budget for revenue, costs associated with the products and services that are produced, and the property's financial goals for a specific time period. Basic steps in the control process - answer1. Establish and maintain standards. 2. Measure actual operating results. 3. Compare actual results with standards. 4. Take corrective action. 5. Evaluate corrective action. Aspects of effective standards - answero Be specific and measurable (quantity) o Encourage further creativity and challenge (quality) o Include feedback as part of the control system (control) Objectivity - answermeasurements of the level of performance must accurately reflect the desired results that control procedures are designed to monitor. o More likely to be achieved when designed by team managers with help from all affected staff. Chapter 3 - answer