$1.$ "What is the difference between providing a guest with information and actually communicating with that guest? Give an example of each. How can hospitality organizations know if information has been communicated effectively to both guests and employees?

$2.$ How is this chapter on communications related to meeting or exceeding the expectations of guests? Is an effective organizational information system important for providing quality to guests, providing value, or both equally, and why?

$3.$ Think about a restaurant you go to frequently. The server probably listened to you place your order and then wrote the information down on a pad or entered it into a POS terminal.$$ What decisions and activities might this order then trigger or affect throughout the entire restaurant organization? $($Hint: Think about immediate, on$-$the$-$spot matters, but also about inventory, staffing, menu selection, profit and loss calculations, etc.$)$ Think of several different hospitality organizations with which you are familiar.$$ What are some significant decisions these organizations must make?

$4.$ Which of those decisions should perhaps be made by computer systems and which by a well$-$informed manager? What differences do you note between the two types of decisions?