1. WILLIE COBBS COMM 370 Fall 09 Final Assignment Wiki Space Brainstorming, Affinity, and Prioritization 12-16-09

7. AFFINITY DIAGRAM Time Frame to Monitor Results Adding and Changing Menu Makeup Describe the principal customer types served by the hotel industry Advantages & Disadvantages of cut labor Costs List the principal sources of income and expense by hotel department Identify the four “Ps” that make up the foodservice marketing mix. Using Flow Charts, Diagrams Training and Education Session Customer Services Identify the basic approaches to increasing profits Performing ANOVA, Hypothesis Testing Eliminate Domestic meats, organic vegetables The primary tools used to measure financial results in operations List the advantages and disadvantages of vendors price Name the major functional departments in a hotel Describe current competitive conditions in the foodservice industry.

8. Prioritization Matrix 32.9 0.61 20 5 10 5 Effectiveness 0.16 5.4 1/5 5 1/5 Morale .04 1.3 1/10 1/5 1 Time 0.19 6.2 1/5 5 1 Cost Relative Decimal Raw Total Effectiveness Morale Time Cost Criteria