Critically Evaluate Sustainable and Non-Sustainable Business Practices in the Food and Beverage Sect

Learning Outcome(s) Assessed

Learning Outcome(s) Assessed

1. Apply business management tools to food and beverage service and control practices.

2. Critically evaluate examples of sustainable and non-sustainable business practices in the food and beverage sector in domestic and international markets.

For this assessment you are required to work in a group of 2 or 3 to identify and critically evaluate examples of sustainable and non-sustainable business practices in the food and beverage sector; this can be from a New Zealand or and/or international perspective. Your report and presentation will also discuss innovation in green design, menu engineering and control practices.  The group will need to reflect on how leadership and management balances customer relations management with yield and profitability requirements.

What is required?

Critically evaluate sustainable business practice, providing examples of contemporary domestic and international trends, within the food and beverage industry.

Analyse the role of creativity and innovation, with examples, as part of sustaining a F & B concept.

Analyse trends in green design, waste management, cleaner production and energy use in regard to sustainability of food and beverage enterprises.

Explain the role of each of the following: Menu Engineering in regard to menu development and cost effectiveness. Control Practices, and Supply Chain Management in relation to Food and Beverage enterprise sustainability.

Provide at least two examples of strategies that are employed in the sector to promote Customer Satisfaction. This is more likely to be an evaluation of the leadership, service quality management (TQM) of an organization and any practical implications.

Give an analysis of sustainable business practice, providing examples of contemporary domestic and international trends, within the food and beverage industry. Discuss the role of creativity and innovation, with examples, as part of sustaining an F & B concept.

Evaluate trends in green design, waste management, cleaner production and energy use in regard to sustainability of food and beverage enterprises.

Discuss and analyse the role of each of the following: Menu Engineering in regard to menu development and cost effectiveness. Control Practices, and Supply Chain Management as tools for Food and Beverage enterprise sustainability.

Provide at least two examples of strategies that are employed in the sector to promote Customer Satisfaction (TQM). Discuss Leadership of an organization and any practical implications.