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, this is a fantastic opportunity for students to develop essential groups work skills that are such a necessity in today’s business world.
Students are to form groups of three to four members (no more), and your group task is to interview an Executive Chef OR Food and Beverage Manager of any food and beverage outlet. You may wish to consider an outlet you have selected in Assessment 1.
In designing the interview questions, your group will need to consider the following points:
Based on gathered responses and extensive scholarly research your group is required to prepare a 15-minute presentation that provides a succinct interview analysis, and discussion if interviewee’s practices are effective in managing food service operations.
In creating your presentation, you will need to include images and any other visual aid that validates your research. You are required to use at least 12 sources of information that are referenced in accordance with Kaplan Harvard Referencing Guide (including the transcribed interview). These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles.
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