Choose a food and beverage organisation in your local area. It might be a café, 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 organisations like McDonald’s, 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, name and type of establishment, location, opening hours etc.
Closely examine the menu document and provide a description of each of the three areas of information listed above i.e. type of cuisine, type of foodservice and the market targeted.
literature. Reference sources may be drawn from the textbook, book of readings, recommended references for the Restaurant Analysis or journal articles from any of the journals listed.
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.
- Discussion on the importance of the menu reflecting actual practise, drawing on relevant literature 4%
- Critical evaluation of the extent to which the menu represents that actual practise drawing on the relevant literature 10%
- Appropriateness of recommendation 3%
- Report Format ( spelling grammar, referencing and logical flow of ideas 3%
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