Developing and Managing a Food and Beverage Concept

Learning Outcome(s) Assessed

1. Explore the issues associated with the development and setting up of a food and beverage concept.
2. Critically analyse the management of consumer expectations and perceptions

Required:

For this assessment you are required to choose a food and beverage concept of your own. You will discuss a minimum of three (3) issues in developing this concept into a functioning F&B outlet. When making your choice, be mindful of viability of turnover to meet operating costs. The assumption is that setup costs have been met. See appendix 1 for a suggested range of issues. Drawing on academic literature, appraised against good industry practice, analyse trends in service, production and menu design appropriate to your concept. Examine the way in which consumer spending will maximise return on investment (ROI) along with customer satisfaction being monitored and maintained. You are required to produce a digital presentation (PowerPoint or Prezi for example) with a pre-recorded voice over.   

Assessment Instructions:

You will need to critically analyse your Food and Beverage Concept:

1. Discuss issues that could be encountered with the concept 
2. Evaluate how modern food and beverage trends influence customer perception of a food and beverage outlet and its concept
3. Evaluate how menu design can influence customers perception of the outlet and its concept
4. Evaluate how these trends and designs can influence the buying behaviour of customers.
5. Discuss control measures that could be put in place to manage operating costs

Your analysis should:
• Explore the link between menu,  concepts and menu mechanics  
• Identify possible competition and/or opportunities along with maximising revenue 
• Provide at least four (4) examples of techniques and strategies that assist hospitality organisations in managing internal and external customer expectations, measurement tools and perceptions of the food & beverage operation.

Marking Schedule Assessment 1

1. Explore the issues associated with the development and setting up of a food and beverage concept.

2. Critically analyse the management of consumer expectations and perceptions

Summary and Discussion: topics covered, sources cited

1. Correct use of introduction covering aims and findings; structure, purpose of report &  limitations explained

2. Discuss a minimum of three issues that could be encountered with the concept

3. Evaluate Food and Beverage trends and how these influence customer’s perception.  

4. Evaluate the link between menu concept and menu mechanics.

5. Problems and strengths identified; possible competition and/or opportunities identified.

6. Examine four (4) techniques and strategies that assist hospitality organisations in managing internal and external customer expectations and ROI, measurement tools and perceptions of the food & beverage operation

7. Discuss control measures that could be put in place to manage operating costs