Week 3 EOC:Networking and external sources

I am tired of this class i pick Schools and Collages because that were i got my jobs and 300 words. Good night and quit with assuming my future job will be Human Resources, how dare you assume, I am not paying money for someone to dictate my future, Good night Sir!!!!!!!!!

Week 3 EOC: Culinary Survivors

2 Businesses who demonstrate bad HR are El Sombrero
“These days, he said, "we're barely hanging on. The last five years have been terrible, because of the downturn of the economy and people are without work. A lot of customers used to come every week, now they only come twice a month."
He has adapted by cutting hours to 11 a.m. to 4 p.m. Mondays through Thursdays,
until 9 p.m. Fridays and Saturdays.” (http://www.lvrj.com/taste/longtime-restaurants-keep-traditions--yet-adapt-to-times-105329183.html)
and the other is Bob Taylor's Ranch House
"The only thing I've changed is that the bar has a lot of (Pittsburgh) Steelers stuff," Special said.
The past few years, he said, have been "the worst in my lifetime, as far as it's affected the masses of people in town. It's affected us, too, but I knock on wood every day. I feel fortunate. I think because of our longevity and people knowing us, we haven't been hit as hard as other people have." (http://www.lvrj.com/taste/longtime-restaurants-keep-traditions--yet-adapt-to-times-105329183.html)
Good examples are The Bootlegger Bistro and Metro Pizza “To reach the next generations, he hosts a monthly focus group roundtable with students at the University of Nevada, Las Vegas, and has a "reverse intern," a UNLV hospitality student who helps them understand "how people of her age are communicating with each other and about what's important to her generation of customer.” ,"We have nutritionists working with us," she said. "We have new ideas and new recipes, so our menu is kind of an eclectic blend of classic and contemporary Italian cuisine."
(http://www.lvrj.com/taste/longtime-restaurants-keep-traditions--yet-adapt-to-times-105329183.html)

week 2 EOC: The Charming Man

The charming man was about a (I guess Danish) guy who is kind of racist. He meets a person he knew and made fun of in school and now he starts to care because she’s better looking. He was having a hard time because the government was controlling how people got jobs. The office that gave out jobs got his name wrong and he had to take a Danish language and naturalization class and met his school friend because she is the teacher. He dresses up, as an immigrant guy to be in her class under the fake name because if he did not the class would have been canceled and she would be fired. There was a field trip about Danish history and it was very discriminitory. The Danish guy was also very mean to the new receptionist calling her a peasant girl. The teacher’s old boyfriend calls the Danish guy a MOG and tries to beat him up. The Danish guy helps out a immigrant find a job and almost everything is good and the Danish guy learns not to discriminate.

week2 EOC zippy airline catering

1. I do not know because there is not enough information. If there was information to answer the question, then there would be evidence of progress written from the changes made like “ thoroughly converted to a production-line approach”; and “ the hospitality company that purchased Zippy Airline Catering decided to re-engineer the preparation process.” “ And the speed of the conveyor belt had been calculated by the engineers who designed the system”. There is no evidence of increased progress or profit made just a half finished story about a company buying another company.
Pg 83 (15-53 Managing Hospitality Human Resources, forth edition Robert H. Woods)
2. I do not know what will happen or care for that matter either. If I had to guess I would say they would have no increase or decrease in profit but an increase in profit but it will be wasted. It would be wasted on hired people to analyze and manage more people to where they go bankrupt if there ever is a big enough change. Like changes in staff relations, financial crises, some manager stealing money, or some food borne illness in the food because of lack of planning and training when upgrading the factory. “ A conveyor belt was installed and each new employee was assigned a single task in the meal preparation. Employees now sat along either side of the conveyor and places only a single item-meat, potato, or vegetable- on the tray.” pg83 (15-53 Managing Hospitality Human Resources, forth edition Robert H. Woods)
3. Before changing anything there should have been a decant amount of research done on sanitation, new equipment, and how a faster production line would have impacted the company image, and how much money it would take to start, finish, and analyze and hire all the new people and equipment and changes so not to make a big mess of the company but actually create a better bigger branch of the company.

week 1 eoc:old timer makes waves

Age is big issue when it comes to hiring and firing in the hospitality industry, because the younger generation is the preferred choice to hire and the aged are not wanted because everyone thinks they cannot cope with new things. Age discrimination is wrong and how issues are handled is also discrimination. The person being discriminated against should also handle it properly and through the correct chain of commands and pathways to show good faith as well. The management handling cases of discrimination and fowl play should go by laws and EEOC but can also use Business Necessity if a employee does not want to be trained or accept change but also keep in mind the Just Cause policy. When dealing with firing and retirement it does not matter how much time a person has given to a company unless it deals with retirement benefits or compensation. (15-53 Managing Hospitality Human Resources, forth edition Robert H. Woods)

week1-eoc:my voice

I am a Culinary Professional. I like to taste different wine, cheeses, cuisines, and anything new I might find to eat and taste that is edible. I have a Culinary Arts Degree from Pittsburgh Le Cordon Blue. I have a Baking and Pastry Degree from Scottsdale Le Cordon Blue. I have worked at Walt Disney World and at a Casino in Reno. I like to travel and take pictures and eat at new restaurants I see. I do not like human resource management class and I do not like these assignments because I am going to hire a HR person so I do not have to worry about these kind of problems and this class becomes unimportant. I like flowers and small flowers and big flowers. I like Milk a lot. I like cooking a lot. I like baking a lot. I really really like to learn about food and wine and beer and brewing beer and other liquors. I like to learn and drink different teas and any new type of beverage or liquor I have not heard about before.