bis 303 (managing information in hospitality industry) week 1-5

BIS 303 (Managing Information in Hospitality Industry)

Week 1

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BIS 303 Week 1 DQ 1

The purpose of hospitality IT system is to convert data into information. How does an organization’s choice in hardware, software, network configuration, and telecommunications affect the speed and accuracy of this conversion?

BIS 303 Week 1 DQ 2

What is the difference between a proprietary system and an open platform?
What proprietary systems are used in your organization?
Provide three advantages and three disadvantages of a proprietary system versus an open platform.

 

Week 1 Assignment:

BIS 303 Hospitality Information Technology Matrix (450+ Words)

Week 2

BIS 303 Week 2 DQ 1

What role does B2B, B2C, and B2E play in an organization? How can these things be leveraged to provide a competitive advantage?

BIS 303 Week 2 DQ 2

 

What reports are routinely used in your job type? What changes to the reports would you recommend—frequency, consolidation of information, benchmarks, or comparison data—and what benefits would they provide

 

Week 2 Assignments:

Changing Role of Hospitality IT (750+ Words)

Learning Team C Hospitality Information Systems: Direct Reservations   950+ Words

Week 3

BIS 303 Week 3 DQ 1

How could a point-of-sale system be used to simplify employee training of kitchen staff? What about the accounting staff?

BIS 303 Week 3 DQ 2

.How does a table management system provide a maintenance production function, such as catering or a buffet, in terms of resource management?

 

Week 3 Assignments:

Hospitality Information Systems: Third Party Reservations Options (1050+ Words)

Hospitality Information Systems and Users 1050+ Words

 

 

 

Week 4

BIS 303 Week 4 DQ 1

 

How does the use of Internet job posting and electronic job applications provide a competitive advantage over traditional channels? How may it affect the demographics of potential applicants?

BIS 303 Week 4 DQ 2

 

A catering POS is a multi-user DBMS. Why is multi-user access critical? The system usually restricts editing by catering sales users to the user who booked the event. Explain why.

 

Week 4 Assignments:

Hospitality Information Systems: Cost Controls and Resource Management Systems (1500+ Words)

Internal and External Customers (800+ Words)

Week 5

BIS 303 Week 5 DQ 1

 

How could a point-of-sale system be used to simplify employee training of kitchen staff? What about the accounting staff?

BIS 303 Week 5 DQ 2

 

Explain standard hospitality privacy issues for the hospitality industry.

BIS 303 Week 5 DQ 3

 

Distinguish between internal and external threats to IT databases.

 

Week 5 Assignments:

Hospitality Information Systems: How Marketing at Baderman Island Uses Information Technology (1450+)

Internal and External Security (1000+) Words

 

 

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