There are a total of five (5) question topics on the essay.. Each of the questions is designed to test your knowledge of a particular topic that we have discussed throughout the term. Perhaps more importantly, the questions are designed to evaluate your ability to apply these topics operational and your ability to understand the interrelatedness of these topics. The depth and quality of discussion in your response is far more important than the length of the submission. addressing the question directly,  offering your understanding,  supporting your argument with credible sources and  offering a summary conclusion. you must use credible and relevant sources in your submission. You must include a list of references in MLA format for each of your responses.Questions: 1. What is service? And, how would you differentiate the generalization of the concept of service from “appropriate service” based on operational variables such as; type of operation, target customer, service style, meal periods, and menus offered? 2. What are the different types of service styles? Pick (2) styles and explain when and why you would use the styles. Explain how the selection of the service style affects customers, employees, and management. 3. Based on the table top picture below at the start of service (seating) offer some thoughts about the potential operational variables (type of operation, target customer, service style, meal periods, menu (s) offered, menu price point, staffing needs to execute service of courses and reset…) you can discern from the FOH equipment selected. Be specific when explaining why you are associating each FOH item to an operational variable. What other additional equipment would you expect to see as the customer’s meal progresses from initial seating to completion?(PICTURE AS ATTACHED) 4. We spent a good amount of time this term discussing how well planned and executed human resource employment function help to attain the business goals of higher employee retention and employee satisfaction. First outline and briefly explain all the phases of a well planned employment hiring process. Select one typical staff position (job title) in a restaurant and describe how this employee would be sourced, interviewed, selected, and trained based upon the phases you described.5. It will become increasingly important for the next generation of restaurant managers to embrace the use of new technologies in an effort to remain competitive. Discuss the current technologies being implemented in terms of their ability to increase sales or reduce costs, obtain customer feedback, and improve employee satisfaction.

Write a 500 word essay addressing each of the following points/questions. Be sure to completely answer all the questions for each bullet point. Separate each section in your paper with a clear heading that allows your professor to know which bullet you are addressing in that section of your paper. Support your ideas with at least two (2) sources in your essay. Make sure to cite using the APA writing style for the essay. The cover page and reference page do not count towards the minimum word amount. Review the rubric criteria for this assignment. A 68-year-old client lives alone and is independent with all ADLs, has no restrictions for mobility, and is competent, and oriented x4. The client is on a fixed income, but has enough to manage a modest lifestyle. The client has family and social supports but is very independent and is proud of her self-reliance. The client’s height is 5’ 6”, weight is 210 lb. / 95.25 kg. Please answer the following: What is the client’s BMI? Identify what screening tools you would use to assess nutritional and exercise knowledge, and why? One Outcome/Intervention/Rationale: Identify one outcome/goal that is reasonable, measurable and realistic. Identify 1 nursing intervention for the outcome and give rationale for the intervention. Identify what weakness in the client’s life may be impacting the client’s activity and diet? What referrals would you make and why? (Use references for your responses, not just opinion.)

Select two scholarly articles to use in your paper. For each article, write down the author information, date of publication, title of the article, the publication information (journal title), and the database from which you retrieved the article. You will need this information when you create your references for the sources. Begin the writing process. You are going to compare the points of view offered by these authors (the author of your textbook and the authors of the two articles you have selected) on your selected topic, and then offer your own point of view based upon your analysis of the readings. The Ashford Writing Center (AWC) offers assistance with the writing process. The AWC contains many tutorials and offers online guides for how to develop an academic paper. Click on the Writing Center link under “Learning Resources” in the left navigation of this course to visit the AWC.