Reference no: EM132531363
HAT302 Food and Beverage Management - Kaplan Business School
Your task
Collectively, you are required to prepare a 15-minute pitch that proposes operational food and beverage details for a hypothetical student's café that is going to sell tea, coffee, and gourmet sandwiches at your campus.
Assessment Description
The purpose of this group assignment is to develop student's skills in applying relevant hospitality concepts to a real-world business case. This will enable students to apply operational checks to a typical commercial hospitality business. More importantly, the collaborative work will give students an opportunity to practise their soft skills as these are such a necessity in today's Tourism and Hospitality Industry.
Assessment Instructions
You will be given in-class time to form groups of three to four members (no more). Once you have created a group, you then need to get acquainted with the rest of the members and select the team leader who will be responsible for submitting the required documentation into Turnitin. Your group will also have some time to discuss the preliminary ideas regarding the café' set up.
During your class in week 8, your group will be required to fill out the group contract (please refer to the template which is located under Assessments Table>Assessment 3> Group Contract Template) by agreeing upon duties and responsibilities of each team member through negotiating individual and collective interests equally. In negotiating your duties and responsibilities, you must consider both front and back of house food and beverage operations and procedures that this subject covered in weeks 1 to 11. More specifically, your group is required to address the following aspects:
1. Create a set of standardised recipes for food and beverages and propose relevant processes.
2. Identify a list of potential suppliers and propose product purchasing processes.
3. Propose a method of product inventory control and relevant processes.
4. Outline relevant standards of quality food production and beverage management that align with legal and regulatory requirements.
5. Propose at least three effective financial control methods that must be adopted in the daily café operations.
6. Compose a 2-page long executive summary that covers all of the major points of your group proposal
7. Prepare a set of presentation slides to use during your in-class pitch delivery.
Attachment:- Food and Beverage Management.rar