Discuss the operational aspects related to the chosen menus

Assignment Help Project Management
Reference no: EM13874476

Project - HOTEL FOOD & BEVERAGE CONTROLS

This project is a team exercise in developing and writing a departmental or outletbusiness plan for a Hotel F&B outlet. The substance of the document should be directed towards the management of the outlet. The purpose of the exercise is for you to apply what you have learned in the classroom. Please ask for help. Check your work frequently with me.
Prior to handing in the completed project your team will conduct a presentation of your findings.(Time permitting)

Project Components

Section I - Project Introduction & Profile

Select an actualfull service or limited service hotel operation as the focus for your project. Your team may choose any operation, as long as it meets the following requirements:

• It is commercial (open to the public for profit)
• It is a year round operation
• It has a web site.
• You are able to obtain on line menus or pictures of the F&B offered.
• You will be able to gather adequate information on the property to complete all sections of the project without contacting the company directly.

Section 1- Introduction

In paragraph form, author an introductory profile of the hotel property. Details should include all of part A and Part B.

Introduction (part A): The introduction of the HOTELshould include all of the following:

• The name and location of the hotel
• The number of sleeping rooms available
• The number size and type of food and beverage outlets available
• The hours of operation
• A detailed description of the targeted guestsand customers
• A general description of the architectural layout of the facility.
• The décor and atmosphere, brief history of the operation, themes, company mission and core values.
• Staffing- Organizational chart

Introduction (part B): The introduction of the HOTELOUTLETshould include all of the following:

• Explain why the chosen property best represents the HOTELOUTLET your team has decided to explore.

• Discuss and explain in detail the purpose of the outlet. What does it sell, how does it sell, it and for what target guest or customer is it designed to service.

• Discuss specifically the food and beverage menus offered in the outlet

• Discuss the categories of food and beverages offered, price ranges, and the hours of operating hours.

• Discuss the operational aspects related to the chosen menus; staffing needs, HACCP concerns, service standards, and equipment needs

Section 2 - Departmental Budgeting Planning

1. Standardized H.A.C.C.P. Recipes

Using the OUTLET menus from your operation's website, Select the following items from the menu which best meet the criteria of a successful menu item and;

Develop standardized recipes for (2) Appetizers (2) Desserts and (3) Entrees (7) Total recipes. (Or the Appropriate Menu Categories the outlet provides; 7 total) The recipes cannot be ready to eat (RTE) items; they should include at least (5) ingredients. The recipes should be presented in the format described in class with all appropriate information included. The recipes must be accurately expressed. The recipes will yield 25 portions +/- each.

2. Standardized Cost Card

Present a cost card for each of the (7) recipes developed in section 2. Use the format given to you in class. Unit prices can be obtained from anywhere. Be sure to include all purchasing units. Calculate cost per portion on this form and carry to TCPD use a Q of $1.14 for entrees only and spice factor of 4% for All other recipes. These variables would represent a restaurant outlet. Depending on the type of food service offered these numbers will be discussed in class

3. Marketing

For the F&B outlet under study describe how you would market the OUTLET to theinternal and external target guests. Begin by describing who the target guests are and how your selected example hotel currently performs this task. Conclude with an estimated marketing cost figure that can be used for your budgets.

4. Minimum Menu Pricing

Utilizing the menu pricing methods described for you in class, calculate the minimum menu price for each of the (7) menu items you developed in Section 2 & 3.

You will use both menu pricing methods for each menu item.

After computing MMP, present your findings in paragraph form. Select the method you would use and explain why that method works for your operation. Present the actual selling price you would put on the menu and why.

5. Revenue Projection - Budget 1

Following all the directions given in class. Calculate revenue for one year for your operation using industry statistics. The numbers you need to submit in this section should be presented exactly as modeled for you in class. Check your numbers for accuracy after typing. This budget will be presented using EXCEL spreadsheet. The format, etc will be done exactly as presented in class.

6. Budget 2 - Variance

You will create an actual budget (Budget 2) using descriptive changes given to you in class. You will present Budget 1 and Budget 2 on the same spreadsheet and create a set of variance comparisons. Analyze the impact of the changes. What are the results? Present your findings in written form along with the spreadsheet data.

7. Labor

Following all the directions given in class. Calculate the laborcost for one year for your outlet using industry statistics as a comparison. The numbers you need to submit in this section should be presented exactly as modeled for you in class. Check your numbers for accuracy after typing. This budget will be presented using EXCEL spreadsheet. The format, etc will be done exactly as presented in class.

Section 3 - Works Cited, and Appendices, and Format

Your submitted paper must conform to MLA guidelines and must contain in text citations and a works cited page to be accepted. Each section of the project must be supported by credible resources; textbook, trade journals, industry articles, professional databases and specialized websites, as examples.

The use of appendices is strongly recommended. Create appendices sections for items such as charts, graphs, pictures, tables, and exhibits which will not fit in the text and refer the reader of the document to them. This is not in replacement of the in text citation. It is simply additional information you provide to help the reader understand the information more clearly.

Reference no: EM13874476

Questions Cloud

Calculating marginal products can be challenging : Calculating marginal products can be challenging
Write down an expression for the wheel monopolists profit : Write down an expression (in terms of w) for the wheel monopolist's profit. Show that for any w> 0, the total profits of the skate and wheel monopolists is lower than the integrated monopolist's profit.
Write a program to repeat the given tasks : Write a program to repeat the following tasks continuously.- Turn all four LED lights OFF.- Wait in a loop until one of the push buttons is pressed.- After that, all LEDs must start turning ON and OFF five times with a one-..
Company''s products slumped and the company''s earnings : It is the end of 2010 and you are an accountant for the Stone Company.
Discuss the operational aspects related to the chosen menus : Discuss the categories of food and beverages offered, price ranges, and the hours of operating hours. Discuss the operational aspects related to the chosen menus; staffing needs, HACCP concerns, service standards, and equipment needs
Continuous compounding for all maturities : A stock is expected to pay a dividend of $2.60 per share in 1 months and in 4 months. The current stock price is $58, and the risk-free interest rate is 8% per annum with continuous compounding for all maturities. An investor has just taken a long po..
Net cash provided by operating activities : How do the direct and the indirect methods differ in their approach to computing the net cash provided by operating activities?
Davenport corporation''s financial statements : It is February 16, 2011 and you are auditing the Davenport Corporation's financial statements for 2010 (which will be issued in March 2011).
Compute the ending inventory : Richardson company cans a variety of vegetable-type soups. Recently, the company decided to value its inventories using dollar-value LIFO pools. The clerk who acounts for inventories does not understand how to value the inventory pools using this new..

Reviews

Write a Review

 

Project Management Questions & Answers

  Communication plan for the riordan manufacturing

Create a communication plan for the Riordan Manufacturing Go Green campaign, using the WBS and project organization chart. Write an executive summary of no more than 1,050 words in which you explain how communication plan and software will enable pr..

  How would you design the authorities of project manager

What caused the conflict between the project managers and the other employees and how would you design the authorities of a project manager at BEC?

  Why is the retail market for pcs more competitive than a

why is the retail market for pcs more competitive than a monopoly? in the article several people in this industry

  Explaining post-project evaluations

Why do you think organizations tend to ignore post-project evaluations? How could the concept of making such evaluations mandatory be implemented?

  Which of the following is done during the wbs process

Which of the following is done during the WBS process?

  Military - verterans and private sector health systems

Please explain some major differences in health policy between the Military Health System, the Veterans Health Administration, and the private sector.

  Financial calculator given in investor risk preferences

The intrinsic value of an asset: a.Changes through time as new information is needed b.Is the price at the asset can be bought or sold at a given point in time c.Can be easily determined with a financial calculator given in investor risk preferences

  Developing the project plan and determining critical path

Assignment: Project Planning - Developing the Project Plan and Determining Critical Path Using the excel sheet provided, create a project plan for the District 4 Warehouse Move project

  What are the total incremental after-tax cash flows

what are the total incremental after-tax cash flows associated with the project?a local toy store is considering

  Analyzing market opportunity of distance learning company

Assume you are analyzing the market opportunity of a distance learning company, Learnmore.com that creates education courses delivered over the Internet for the Fortune 1000 corporate market. Assume that the overall size of the distance learning m..

  What conclusions can be drawn about the policy problems

(a) Does the line graph flatten out? (b) If so, after how many stakeholders? (c) What conclusions can be drawn about the policy problems in the issue area?

  Explaining performance measurement systems

What are some performance measurement systems? Identify three additional potential measures of your project. Why were these measures not selected for your project?

Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd