Food and Beverage Management Assignment - Business Report
Learning Outcomes -
a) Discuss factors essential to the delivery of a quality dining experience to the food and beverage consumer.
b) Calculate food and beverage costings and ratios typically used by food and beverage operations to monitor and optimise profitability.
c) Examine the influence of the 'menu' on all facets of the food and beverage enterprise.
d) Evaluate strategic and operational decisions in relation to supplier management.
Instructions -
In groups (maximum of four students per group, students are required to create and develop a modern Australian food and beverage concept for an existing restaurant site within a specific suburb in an Australian capital city of their choice. Students should create a business report in which they provide an overview of the following:
An overview of the food and beverage concept which should include but not be limited to) the following:
- Name of the operation
- Location
- Competition
- Products
- Target market
- Service Style
The style of service to be provided and alignment this style has with current and future trends and the target market of the food and beverage operations.
A sample menu should be provided with an explanation of how this selection of dishes aligns with the demands of the chosen target market and overall image of the proposed food and beverage concept. Students are also required to explore the influences that have gone in to development of the menu.
Analysis of the proposed financials this concept will require to both start up and operate profitably. It is expected that start up and operating costs are treated separately. Students will be required to develop a projected annual operational budget which incorporates an analysis of operating ratios such as food costs, beverage costs, wage costs and how these will be treated in order to maximize profitability. Justification around how you will achieve these ratios needs to be made.
Analysis of the various suppliers required to in the creation and operation of the concept along with further evaluation of how appropriate supplier management practices can contribute to the overall success of the operations.
Attachment:- Case Study.rar