Assignment: Cereal Aisle Analysis
Visit your local grocery store to observe and record behaviors in the various aisles. Your visit should be long enough to observe several behaviors and situations. Read the assignment thoroughly before your observational visit in order to watch for specific behaviors.
Create a six to eight (6-8) page paper in which you:
• Identify the store and the day and time you made your observation.
• Analyze the behaviors you observed to determine how consumers progressed through the consumer behavior process while in different aisles.
• Assess how consumers determine value for their various purchases. This can be addressed with at least two (2) specific consumer examples or by combining all the consumers you observed.
• Pick two specific consumers that seemed to be very different from each other. Contrast how these two (2) consumers progressed through the consumer perception process.
• Analyze how different manufacturers motivated consumers to pick their specific brands. Articulate thoroughly the behaviors displayed and tactics used by the store or manufacturer to motivate the purchase.
• Record all your observations in a table placed in the Appendix.
Your assignment should follow these formatting requirements:
• Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; citations and references should follow APA or school-specific format.
• Include a cover page containing the title of the assignment. The cover page and the reference page are not included in the required assignment page length.
The specific course learning outcomes are:
• Explain how consumers determine value and the value framework they assign to goods and services.
• Analyze the internal influences that affect consumer behavior.
• Use technology and information resources to research issues in consumer behavior.
• Write clearly and concisely about consumer behavior using proper writing mechanics.
Assignment 2: Employee Turnover
Employee turnover in the hospitality industry averages 400% annually. This means that, on average, 100% of the staff of a restaurant, hotel, airline, cruise ship, etc. is replaced four (4) times per year. There has been extensive research on employee turnover and employee job satisfaction. Using the Internet or the Strayer Library, select one (1) hospitality industry type such as fast-food restaurants, luxury hotels, specialty hotels, or any other type of hospitality interest and identify the main problems associated with that industry and employee turnover. Suggest ways and methods to address the high turnover rate.
Create a five to six (5-6) page paper in which you:
• Describe the type of hospitality industry and its main categories of employees.
• Summarize three (3) primary reasons that turnover is so high in this industry.
• Recommend one (1) method to address each of the three (3) primary reasons that turnover is so high in this industry.
• Recommend one (1) method to improve job satisfaction in general for this industry.
• Use at least two (2) quality academic resources
Your assignment should follow these formatting requirements:
• Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; citations and references should follow APA or school-specific format.
• Include a cover page containing the title of the assignment. The cover page and the reference page are excluded in the required assignment page length.
The specific course learning outcomes are:
• Develop a plan for managing and improving quality in a hospitality operation.
• Describe the management attributes contributing to providing service quality.
• List and describe basic service paradigms.
• Differentiate between high- and low-performance organizations and identify contributing factors.
• Use technology and information resources to research issues in quality service assurance.
• Write clearly and concisely about quality service assurance using proper writing mechanics.