Please Read thoroughly before completing:
Each Question has to be answered separately:

This is a Portfolio assignment.
Use this book as a reference for Question 1 & 2 only:
Introduction to Management in the Hospitality Industry

Question 1:

Many lodging properties are now playing "dual roles" in that they are considered both leisure and business properties. How do these properties meet both the needs of leisure and business travelers? This assignment will enable you to understand the various roles and trends in "dual" properties.

Investigate trends occurring in lodging properties including dual purpose using the readings for the week, the Art Institute of Pittsburgh ? Online Division Online Library, and the Internet. You can also use the American Hotel and Lodging website for your research.

Select five trends that you believe will have the largest impact on the hotel industry.

For each trend, in 100?200 words, complete the following:

Describe the trend.
Explain how it will affect the hotel industry.
Explain how it may influence your career selection.
Describe its impact on the markets served and the owners of the hotels.

Give reasons and examples in support of your responses. Be sure to reference concepts and terminology from your readings for the week.

Write your paper in a Microsoft Word document. Format your assignment according to MLA guidelines.

Question 2:

What different kinds of restaurants is a large hotel likely to have?

Make sure to use your course text or other research when possible in your responses. Support your statements with appropriate references wherever necessary. Follow current MLA guidelines for writing style, spelling, grammar, and citation of sources.

Question 3:

Please cite this book for questions 3 and 4:
"The International Culinary Schools at the Art Institutes: The Foundations of Professional Cooking: A Global Approach:"

You are the assistant manager of the fine dining restaurant in a hotel. The Catering Sales department has just booked a small cocktail reception and the Chef has asked for your assistance. The host of the event wants to serve a cheese platter, consisting of a least 5 different type of cheeses. The Chef would like your opinion as to which cheeses should be selected and why. Using your text and the internet (hint: Google ?cheese plate? or ?cheese platter?), select 5 cheeses. Write an 1 page essay explaining your choices and discussing how each cheese will work with the others in the platter. Provide information about the origin and background of the cheeses selected, as well as a description of the basic traits, flavors, and textures of the cheeses you?ve selected.

Question 4:
Review the following recipes from your textbook and from the online lecture pages in Week 3:

Focaccia
Beet and Walnut Salad with Bleu Cheese
Cream of Mushroom Soup
Seared Halibut with Fennel and Tomato Vinaigrette
Garlic Mashed Potatoes
Cocoa Brownie with Cr?me Anglaise
In this assignment you will assess the recipes as a group to be prepared for an event for 100 people. Create a Word document, in which you will:

Identify the stations that will be involved in the preparation and production of the recipe items. Be sure to include any overlap if you have one area prepare items for another station.
Identify the kitchen position of the person(s) who would prepare each recipe.
Note the production and cooking techniques required for each recipe.
Prepare an equipment list for the recipes by station.