For Assignment 5, write an indirect strategy memo. Who you are : administrative
ID: 370740 • Letter: F
Question
For Assignment 5, write an indirect strategy memo.
Who you are: administrative assistant at Loon Lodge (refer to case scenario)
Who your reader is: Evelyn Porter, General Manager at Loon Lodge
Background information: You recently attended a Select Nova Scotia event where you learned that specialized, hands-on cooking classes are the newest trend in tourism. You think that seafood cooking classes influenced by local Nova Scotia food and wine would be a great team building activity to offer guests on corporate retreats at Loon Lodge.
Your task:
Use the sources posted on Brightspace (as well as any other reliable sources you may find) to research the strengths and weaknesses of hands-on cooking classes in the hospitality industry. You should also research the effectiveness of these kinds of classes as corporate team building activities.
Using the AIDA strategy in Chapter 10, draft an indirect strategy memo to Ms. Porter persuading her to offer hands-on seafood cooking classes at Loon Lodge as a team-building activity.
Revise your draft(s) to ensure your message follows the instructions given here, in your COMM class, and on the checklist on the reverse side of this page.
Optional Sources for Assignment 5
“Experiential Travel: Why Cooking And Photography Classes Are The Hottest New Trend” by Larry Olmstead in Forbes https://www.forbes.com/sites/larryolmsted/2017/02/07/the-future-of-travel-the-hot-trend-thats-changing-the-way-you-vacation/#7ec3efd25e39
“Recipe for success: The growth of team-building cookery classes” by Lorelei Mihala in BBC News http://www.bbc.com/news/business-39106150
“The Trout Point Cooking & Wine School: Learning About Food, Cooking, & Ingredients” by Trout Point Lodge http://www.troutpoint.com/culinary-experiences.html
“For Team-Building Events, a New Ingredient: Fun” by Toddi Gutner in The Wallstreet Journal https://www.wsj.com/articles/for-team-building-events-a-new-ingredient-fun-1398388070
“How To Curtail Risk From Team-Building Activities” by Ben Tesdahl in Meeting Mentor Magazine http://mydigimag.rrd.com/publication/?i=45700&article_id=483577&view=articleBrowser&ver=html5#{"issue_id":45700,"view":"articleBrowser","article_id":"483577"}
Explanation / Answer
Indirect Strategy memo
As the administrative assistant of Loon Lodge, it is necessary to make slight changes in the food charts of the items for the visitors who will visit the Loon Lodge. From many outside events, it has got to know that the visitors are tending towards seafood with some wine. The combination seems to be quite good if it is utilized properly to serve the visitors. It is the present trend of tourism that is focusing on the hand on cooking. There are several types of training that are yet to provide which will help to offer hands-on cooking experiences of seafood to grab the global customers.
It is to acknowledge Ms. Porter to implement hand on cooking classes of the seafood in the hospitality industry to make a good team at Loon Lodge. The analysis is required to be focused on the strength and weakness, from my market research it has come to the conclusion that implementing seafood in the Loon Lodge will be an added advantage as because it will help to meet the tourist demand who are basically concentrating on the seafood and if a good training classes are implemented in the process to make the cookers learn to cook the new list of seafood with fine quality of texture and a little wine will definitely turn many tourist to out lodge as people are trending to have seafood more than any regular food charts. The weakness is comparatively less and intending towards opening many new opportunities to make the business process uplifted, some part of the weakness that may occur if the food quality is not found as good as sea texture or the desired flavor or ingredients are less found in the foods. It can be implemented with proper training and with a good guidance in the cooking classes will definitely make things stable. A good team building is necessary to boost the day to day process of cooking and further implementations like desirable food chart will make the process updated in the lodge as it needs to do an experimental travel to know which particular seafood items are mostly looking by the visitors to have in the food list. The process will make many changes in the Loon Lodge and simultaneously growth will also achieve if the correct approaches are made in the lodge by influencing the customers.
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