1. In an ideal situation, what should the distribution of sales functions between
a hotel's catering and sales departments look like?
2. Given the responsibilities of a hotel’s catering department, what challenges
will the director of catering face as the department shifts from simply being
production-focused to being sales focused?
3. How could the catering department at the Woodfield Plaza recover more
audiovisual and room rental revenues?
4. What steps should the director of catering at the Woodfield Plaza take to
identify the specific causes of his budget problem ? Once the specfics of the
budget problem have been identified, how should he address the problem