Reference no: EM133775304 , Length: word count:1500

Capstone

Assessment - Literature Review

Your Task
You are a research consultant who has been asked to develop a research proposal on a contemporary accounting issue.

Assessment Description

You must identify a contemporary accounting issue of relevance and perform the preparatory work for a research proposal by completing a literature review and an annotated bibliography.

Assessment Instructions
Summarise the background of a contemporary accounting issue.
Prepare a literature review on any contemporary issue from the list provided or a contemporary issue identified from the Moka case.

In your literature review use different sources (at least 8 references) to discuss your chosen contemporary issue (e.g. journal articles, textbooks, websites etc.).

At least four of your total references must be academic journal articles, but various sources may be used. You must reference each source as per KBS referencing guidelines.

Complete an annotated bibliography on three of your selected sources. At least 2 of your sources selected must be academic journal articles. The format should follow guidelines provided in the research workshop content.

Outline possible next steps for researching your chosen contemporary issue including any limitations and ethical issues you may encounter.

Case -MOKA

BACKGROUND AND BRIEF HISTORY
Moka Restaurant Group (MRG) presents an intriguing case in the restaurant industry, characterised by its rapid growth and unique strategy. The company was established in 2016, beginning with the launch of its flagship restaurant, named Moka Uno. Following its initial success, the company expanded its portfolio with additional restaurants Harvest, Feast, Supper Club, and the recently launched Zoom. MRG has purchased premises for Feast and Supper Club, indicating a strategic investment in property assets, while the Moka Uno and Zoom operate from leased premises.
The company, founded by prominent nutritionist Suzy Cartier, has attracted skilled innovative chefs who have driven success at each of the HRG venues. While the primary source of revenue remains from food and beverage sales at its niche restaurants, HRG has performed well from its range of catering services and event management options. MRG has also developed a small line of branded merchandise.
Concentrating on offering affordable dining sourced from sustainable suppliers, MRG is backed by a private equity group and an increasing number of independent investors. Appropriately, Suzy subsequently relinquished operational leadership as managing director to Emil Legrande, her partner, to focus on the new role of group menu executive using her expertise of nutritional analysis, menu design and supplier engagement.