Module 9 An Introduction to Food and Beverage Management Assignment Brief

Assessment Type: Individual Take-Home Assignment
Word Count: 3000 ± 10% (2700–3300 words)
Weighting: 60% of Final Grade
Referencing: Harvard Referencing (in-text citations + full reference list required) Formatting: Bookman Old Style, Size 12, 1.5 line spacing, justified text, with page numbers

Scenario

You are the newly appointed Food and Beverage Manager for “The Oasis,” a boutique hotel with a single, upscale restaurant, a small bar, and a limited in-room dining service. The hotel is situated in a competitive urban market, and its reputation relies heavily on the quality of its dining and beverage offerings.

During your first month, you’ve identified several critical challenges:

The menu has not been updated in over a year, and customer feedback suggests it is dated and lacks appeal.

The beverage inventory is poorly managed, leading to frequent stockouts of key ingredients and an excess of slow-moving items.

Service quality is inconsistent. Some staff members are excellent, but others lack training, leading to complaints about slow service and a lack of personalized attention.

The financial performance of the F&B department is weak, with high food and labor costs impacting profitability.

You have been tasked with preparing a comprehensive report for the hotel’s General Manager outlining your strategy to address these issues and improve the overall performance of the F&B operations.

Assignment Questions

Your report should answer the following four questions, each forming a distinct section of your analysis:

Question 1: Menu Development and Engineering

  • Analyze the current menu and explain the risks of a static menu in a competitive market.
  • Propose a new menu strategy for “The Oasis” that aligns with its upscale boutique hotel brand.
  • Explain the concept of menu engineering and how you would use it to evaluate and optimize the profitability and popularity of the new menu items. Include a discussion of how you would classify items as “Stars,” “Plow horses,” “Puzzles,” and “Dogs.”

Question 2: Inventory and Cost Control

  • Identify the key problems associated with “The Oasis’s” current inventory management, especially regarding beverage stockouts and excess slow-moving items.
  • Detail the steps you will take to establish a robust inventory control system. Discuss the importance of a First-In, First-Out (FIFO) system, regular inventory counts, and the use of technology to track stock.
  • Explain how effective inventory management will help to reduce food and beverage costs and improve the department’s profitability.

Question 3: Staff Training and Service Quality

  • Discuss the importance of a well-trained service team in enhancing the guest experience and building customer loyalty.
  • Design a comprehensive training program for the F&B staff. Your program should include training on product knowledge (menu, wine, cocktails), service standards, upselling techniques, and handling customer complaints.
  • Propose methods to motivate and retain staff to reduce the high turnover rate and ensure consistent, high-quality service.

Question 4: Strategic Planning and Financial Performance

  • Analyze the impact of high food and labor costs on the overall financial health of “The Oasis’s” F&B department.
  • Develop a strategic plan with specific, measurable, achievable, relevant, and time-bound (SMART) objectives to improve the department’s financial performance. Your plan should address both cost reduction and revenue enhancement.
  • Explain the key performance indicators (KPIs) you would use to track the success of your strategic plan (e.g., Food Cost Percentage, Guest Satisfaction Score, Revenue Per Available Seat Hour (Repast)).

General Guidelines

Word Count: Total word count must be within 10% of 3000 words. Individual question word counts are guidelines; weighting is equal across all three questions.

Referencing: Use Harvard style for all in-text citations and the final reference list.

Formatting: Bookman Old Style, size 12, 1.5 line spacing, justified text, with page numbers.

AI Use Policy: Students may use AI tools (e.g., ChatGPT) for idea generation, grammar checking, or structure suggestions, but no more than 15% of the final submission may be AI-generated. Submissions exceeding this limit or lacking proper citation of AI assistance will be penalized for academic misconduct.

Submission: Include a cover page with your name, student number, module title, and word count.

Academic Integrity: Plagiarism or excessive AI-generated content will not be tolerated. All work must be original, properly referenced, and adhere to institutional academic conduct policies.

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