Develop a modern australian food and beverage concept

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Reference no: EM131598640 , Length: word count:2000

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

Reference no: EM131598640

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Reviews

len1598640

8/12/2017 2:18:49 AM

Australian student, total 2000 words, need it as per the guidelines. Kindly look at the attached file for further information through out this case study. Being able to think conceptually as well as operationally is vitally important for the modern Food and Beverage Manager. This assessment will be required to look through both conceptual as well as operational lenses in bringing a food and beverage concept to life. This assessment explores the various facets involved in developing and executing a food and beverage concept in today’s economic environment. By completing this assessment, students build their knowledge of contemporary issues facing the food and beverage enterprise.

len1598640

8/12/2017 2:18:42 AM

This assessment must be submitted in compliance with the following: You should make significant references to the subject material and substantial wider reading. A minimum four (4) academic (textbooks & peer-reviewed journal articles) & four (4) other sources (newspaper article, trade publications, websites, etc.) must be used per post. These should be referenced in the APA style, both in-text and in a reference list. References to ‘Wikipedia’ or similar unsubstantiated sources will not be accepted. Extensions cannot be granted by the lecturer after the submission date. In the event of serious illness or unusual circumstances, a student may apply for Special Consideration in accordance with the rules and regulations governing this application, but it is important that such requests be made as soon as the circumstance is known.

len1598640

8/12/2017 2:18:35 AM

Content, Audience and Purpose - Exceeds minimum standard and exhibits high levels of independence. Offers systematic and critical understanding of conceptual and operational influences in developing a food and beverage concept/Business. Offers advanced and insightful investigation of the practices involved within a Food and Beverage context. Knowledge and understanding - A sophisticated understanding of the field or discipline/s. Systematically and critically discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning.

len1598640

8/12/2017 2:18:28 AM

Correct citation of key resources and evidence - Demonstrates use of highquality, credible and relevant resources to support and develop arguments and position statements. Shows evidence of wide scope within and without the organisation for sourcing evidence There are no mistakes in using the APA style. Structure - Excellent structure evident with all discussion points presented in a clear & logical order. Paragraphs well defined and organised to a high quality. Format & presentation - No spelling mistakes or grammatical errors. Clear & logical report format used.

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