1 Assessment
1.1 Details of Assessment Submission
1.1.1 Assessment Task
This assessment enables you to identify, investigate and analyse in critical terms a range of key factors affecting a variety of food and beverage operations. You will have the opportunity to explore factors related to operations management, as well as product management and menu design. You will be able to evaluate theoretical models and assess how these models could be applied to food and beverage operations. This assignment is in the form of an individual consultancy report (2000 words +/-10%). Your work must be submitted via Turnitin.
1.1.2 Assignment Instructions
You are working as part of a consultancy team specialised in new restaurant/catering openings. The team was tasked with presenting a range of options to a new client interested in investing in the UK food and beverage marketplace. Your role within the team is to consult on the operational side of the business. For this assignment you are required to complete a consultancy report, in which you investigate one type of food & beverage operations, serving a specific segment of the market (i.e. quick service restaurants; casual restaurants; pubs; fine dining restaurants; catering operations etc.). You must take into consideration the following:
– The type of the operation and market segment, including the internal and external business environment
– Factors that affect operations management and product development (menu design and engineering, service quality, cost and resource management)
– Relevant food & beverage analytical tools and management operational models
– Control processes and methods of assessing the risks of waste/loss/fraud
Your report must be informed by industry statistics, analytical tools, operational models, and industry examples. An experiential learning activity (industry visit) is planned for week 6 (exact date to be confirmed). It is important that you attend this activity – as it will give you the opportunity to gather information and embed it in your report. At the end of your report, you must provide substantiated recommendations in relation to operational opportunities and risks presented by managing your chosen type of food & beverage operation. Work must be presented in a report format.
Also reading essential list i will provide
READING LIST
CORE TEXTBOOK
Davis, B., Lockwood, A., Alcott, P., and Pantelidis, L. (2018) Food and Beverage Management. 6th ed. Abingdon, Oxon: Routledge.
OTHER RESOURCES (more resources in the Module Guide)
Cousins, J., Foskett, D., Graham, D., and Hollier, A. (2019) Food and Beverage Management: For the hospitality, tourism and event industries, 5th ed. Goodfellow
Croce, E. (2010) Food and wine tourism: integrating food, travel & territory. Wallingford: CABWallingfordI.
Godsmark, C. (2010) Start and run a restaurant. 2nd ed. Oxford: How To Books.
Wade, D (2006) Successful Restaurant Management: From Vision to Execution. New York: Cengage Learning
Walker, J. R., Lundberg, D. E. (2011) The Restaurant: from Concept to Operation, 6th ed. Hoboken: John Wiley and Sons
Williams-Forson, O, Counihan, C. (2012) Taking Food Public: Redefining Foodways in a Changing World. Abingdon: Routledge
Wolf, E. (2014) Have Fork Will Travel: A Practical Handbook for Food and Drink Tourism Professionals. Oregon: World Food Travel Association
Wood, R. (2018) Strategic Questions in Food and Beverage Management, 2nd Ed. Abingdon, Oxon: Routledge.
Here are the details of presentation
Details of Assessment Submission
1.1.1 Assessment Task
This assignment enables you to explore a range of challenges faced by food and beverage operations and how the industry can adapt and overcome such challenges so that consumers’ needs, wants, and expectations are met. This assignment is in the form of a Pecha Kucha Presentation (individual presentation – 20 slides) to be delivered live (individual timing: 6 minutes 40 seconds exactly). You are required to submit your presentation slides individually on Turnitin.
1.1.2 Assignment Instructions
Building up on the recommendations made within your consultancy report, you are now to explore the way in which the chosen industry segment can further develop in the future, by analysing industry trends and potential challenges. You will have to investigate aspects related to:
1. Customers’ needs, wants and expectations as applied to a specific type of operation.
2. Challenges related to workforce management.
3. Service quality and consistency.
Work must be presented in a Power Point format.
1.1.3 Weighting/Contribution to the Module Mark
Weighting/contribution to the module mark: 50%
1.1.4 Learning Outcomes Assessed by the Task
LO2 LO4 LO7 LO8
Discuss issues associated with consumer needs, wants and expectations. (IC, SEI, COI)
Evaluate and comment on the challenges and current issues relating to food and beverage workforce management. (IC, CI)
Apply theories and models of food and beverage management to maintaining a consistent service. (EE, IC)
Compare and contrast different professional viewpoints to develop a reasoned
