Reference no: EM132249918

Assignment

Part 1. "Obtaining Capital"

Please respond to the following:

• Suppose you wanted to open a restaurant in your neighborhood. Outline a plan to obtain the capital to open your restaurant. Your plan should include, but not be limited to, financing and startup cost estimates for three (3) categories in Figure 15.2 of the text. Provide a rationale for your plan decisions.

Part 2.

Create a seven (7) slide PowerPoint Presentation in which you:

1. Provide a title slide (as indicated in the format requirements below) followed by a slide with an introduction to your presentation.

2. Summarize your response to each of the criteria in Assignment 2-one (1) slide per criterion, for a total of four (4) slides.

3. Provide a summary slide which addresses key points of your paper.

4. Narrate each slide, using a microphone, and indicate what you would say if you were actually presenting in front of an audience.

Your assignment must follow these formatting requirements:

• Format the PowerPoint presentation with headings on each slide and three to four (3-4) relevant graphics (photographs, graphs, clip art, etc.), ensuring that the presentation is visually appealing and readable from 18 feet away. Check with your professor for any additional instructions.

• Include a title slide containing the title of the assignment, the student's name, the professor's name, the course title, and the date. The title slide is not included in the required slide length.

The specific course learning outcomes associated with this assignment are:

• Develop procedures and policies for managing the various functions and operational areas within a restaurant.

• Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food safety.

• Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry.

Part 3. "The Next Big Thing"

Please respond to the following:

• From the e-Activity, discuss how the emerging technology you researched will impact lodging operations management. Provide specific examples to support your response.

• Anticipate the next big thing in hotel technology, and explain how it will benefit both the hotel and the guest.

Part 4.

Today's hospitality managers have many options when choosing a purchasing distributor for their business. These distributors range from large distribution firms that carry anything a hospitality company needs to small niche suppliers that specialize in a specific category of products.

For this assignment, you will choose one (1) major food / equipment distributor from the list below and conduct an in-depth research study.

List of U.S. broadline food service distrubutors, select one (1):

1. Sysco

2. U.S. Food Service

3. Performance Food Group

4. Gordon Food Service

5. Food Services America

Write a four to six (4-6) page paper in which you:

1. Choose one (1) distributor company and provide a brief overview including:

a. a history of the company

b. the geographical areas that they serve

c. a high-level list of supplies they offer (by category)

d. the main competitors

2. Choose one (1) competitive distribution company and compare and contrast five (5) similar products (offered by both firms) in the areas of price, quality, and value. Create a table to represent the data.

3. Provide an overview of this company's payment policy including:

a. the objective of payment policy

b. the costs of paying early

c. the costs of late payment

d. the mechanics of bill paying

e. discounting

4. Determine whether or not to choose this distributor as the main supplier for the restaurant chain you selected in Assignment 1. Explain the decision by discussing the following items:

a. The impact of this distributor's purchasing policy on the supplier selection.

b. This distributor's ranking based on the supplier selection criteria outlined in Chapter 12 of the Feinstein and Stafanelli textbook.

c. The most important supplier selection criteria for this distributor.

d. The comparison between this distributor and its competitors based on the most important selection criteria identified in number 4c.

5. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as academic resources.

Part 5. "Cost Concepts and Break-Even"

Please respond to the following:

• With your favorite restaurant in mind, determine three (3) different costs that would fall under the categories of fixed, variable, and mixed. Provide support as to why you chose those three (3) costs.

• Based on what you know about the restaurant in question, develop a break-even analysis.