Reference no: EM133201020

Diploma of Hospitality Management

Assessment 1

Part A - Case Study

You are employed in a large hotel, Beach View Resort. The general manager has asked you to start a new restaurant within the resort, to compliment to existing bar and cafe. The restaurant employees have already been recruited and the chef has an idea of the menu they would like to cre ate and the costs to charge the clients. The restaurant is built and ready to open in 4 months' time. You will be expected to come to arrangements with a wholesale food and beverage supplier.

Plateau Food and Beverage Distributors is the leading food and beverage wholesaler in the city. They offer top quality produce. It is your responsibility to come to an arrangement with Plateau Food and Beverage Distribution to supply your new restaurant with the produce and beverages it requires.

Compile a report detailing the following:

1. How will you attempt to establish a relationship with Plateau Food and Beverage Distribution? Consider your initial approach, and any other steps that may require up to the time of negotiating a contract with them. (Max 100
words)

2. What communication skills and techniques will you utilise to build trust and
respect with Plateau Food and Beverage Distributors?

3. What feedback from colleagues would be beneficial before beginning the negotiations?

4How will you approach negotiations with Plateau Food and Beverage Distributors?

Consider what would be your best and worst outcomes in terms of the cost of produce would be, (don't forget you will be competing with an established restaurant in the resort next door) the credit terms, the bonus if you increase
your orders? (Max 200 words)

5. What do you anticipate to be the challenges in the negotiation process?

Assessment 1

Part B Written or Oral Questions

1. Explain some of the negotiation techniques you would use and why?

2. What information would you need to communicate with your manager and any other stakeholders with guide to your negotiations?