Essay About Key Areas Of Information And Type Of Product

Food and Beverage Management
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Assignment Paper : Food and Beverage Management
Length of Words : 1200 (not inclusive of references)
Due : 9th July 2013
Assignment Description
The menu is a key sales and communication tool that customers use to make
judgements about the type of product offered and style of service delivery.
Therefore, it is crucial that the menu reflects accurately and honestly the food
and beverage product being sold so that customer expectations and
restaurant delivery match (Davis et.al.2012).
For this assignment item you are to assess the extent to which the business
practice of food and beverage organisation matches what its menu document
purports to do.
Three (3) key areas of information can be gleaned from a menu
document include:
the type of cuisine offered – Australian , fusion, ethnic etc
the type of foodservice used – fine-dining, fast food etc
the market targeted – business, family, students etc
Write a short report based on the following activities
Choose a food and beverage organisation in your local area. It might be a
Cafe, a restaurant, the dining room of a local club or hotel, but it MUST have a
menu and it MUST be an INDEPENDENT organisation. Franchised
organisation like McDonalds, Gloria Jean, Subway etc are not permitted for
this assessment task.
Visit the organisation at least once as a customer, order something from the
menu and eat/drink while you are there. Provide a brief background of the
independent food and beverage organisation , which you have selected for
analysis. For example include name and type of establishment, location,
opening hours etc.
Closely examine the menu document and provide a brief description of each
of the three (3) areas of information listed above i.e. type of cuisine, type of
foodservice and the market targeted.
With reference to these three (30 areas of information in the menu document,
critically evaluate whether the organisations actual business practice truly
matches what is purported in the document. Identify areas where the menu
document does/does not reflect actual practice.
To support your evaluation you must include a minimum of three references
from the academic literature.
Discuss why it is important for the organisation to be true in practice to what
its menu document purports. Use the literature to support your discussion.
Make recommendations with justifications for changes to the document or its
business practice, where necessary.
Your report should have a logical flow and include, in order the following:
Title
Executive Summary
Table of Contents (please include page numbers)
Introduction (which includes the background and description of the business you are analysing)
Discussion and Analysis
Conclusions
Recommendations
Reference List
A4 sized paper , Arial Font Size : 12, with 1.5 spacing and 3cm left and right
margins. Pages should be numbered and presented in a professional format.
The 1200 word limit does not include : title page, table of contents and
reference list.
Assignment Paper : Food and Beverage Management
Length of Words : 1200 (not inclusive of references)
Due : 9th July 2013
Assignment Description
The menu is a key sales and communication tool that customers use to make
judgements about the type of product offered and style of service delivery.
Therefore, it is crucial that the menu reflects accurately and honestly the food
and beverage product being sold so that customer expectations and
restaurant delivery match (Davis et.al.2012).
For this assignment item you are to assess the extent to which the business
practice of food and beverage organisation matches what its menu document
purports to do.
Three (3) key areas of information can be gleaned from a menu
document include:
the type of cuisine offered – Australian , fusion, ethnic etc
the type of foodservice used – fine-dining, fast food etc
the market targeted – business, family, students etc
Write a short report based on the following activities
Choose a food and beverage organisation in your local area. It might be a
Cafe, a restaurant, the dining room of a local club or hotel, but it MUST have a
menu and it MUST be an INDEPENDENT organisation. Franchised
organisation like McDonalds, Gloria Jean, Subway etc are not permitted for
this assessment task.
Visit the organisation at least once as a customer, order something from the
menu and eat/drink while you are there. Provide a brief background of the
independent food and beverage organisation , which you have selected for
analysis. For example include name and type of establishment, location,
opening hours etc.
Closely examine the menu document and provide a brief description of each
of the three (3) areas of information listed above i.e. type of cuisine, type of
foodservice and the market targeted.
With reference to these three (30 areas of information in the menu document,
critically evaluate whether the organisations actual business practice truly
matches what is purported in the document. Identify areas where the menu
document does/does not reflect actual practice.
To support your evaluation you must include a minimum of three references
from the academic literature.
Discuss why it is important for the organisation to be true in practice to what
its menu document purports. Use the literature to support your discussion.
Make recommendations with justifications for changes to the document or its
business practice, where necessary.
Your report should have a logical flow and include,