Analysis of Food and Beverage Management in 3 Different Restaurants Concept
Context:
Decision making within a food and beverage context is a vital skill for a manager within the
hospitality and tourism sectors. Managers must be able to source information relevant to
the needs of the business to allow for informed decisions to be made, as well as take in to
consideration the consequences of their decisions. This assessment addresses such a
situation and allows them to make sense of the information and come up with a decision
that will impact positively on the organisation at hand.
By completing this assessment, students will develop their knowledge of food and beverage
management. Students will act in the role of a manager within a food and beverage context
and approach an authentic scenario typical to those often faced by managers within
industry.
Instructions:
Students are required to read and become familiar with The Freedom Hub case study
provided. The owner of Freedom Hub café has previously engaged two consultants to each
propose a new dining concept for the establishment to assist in increasing covers and
improving overall profitability. Each of the consultants has provided the owner with
information on a new service concept, an overview of the service and operations required
monthly sales projections, and a sample of the proposed menu.
Posing as the manager of the Freedom Hub café, students are required to present a
business report in which they analyse the 3 dining concepts provided in the case study
(continue current operations, Concept A, Concept B). Students should present to the owner
a business report with the main body of the report addressing the following:
An analysis of the proposed service styles and the potential impacts on the café
should the service style change on customer service;
Presentation of a financial comparison of the 3 options utilising commonly used food
and beverage ratios (Food and Beverage Cost %, Wage Cost %, Gross Margin, Net
Profit Ratio) to make appropriate comparisons;
Recommendation in to how (if at all) the proposed concepts align with current and
future trends within the food and beverage industry. Evidence substantiating your
position on this must also be presented.
Once the analysis is complete students should provide a recommendation of which dining
concept the Freedom Hub café should adopt, providing clear justification to support their
choice. Recommendations need to take a holistic approach to the overall operations of the
food and beverage establishment.
