HOS2110 Hospitality and Tourism Management Assessment

Unit Learning Outcomes:

• Evaluate current trends that inflfluence food and beverage management within the hospitality industry.
• Apply cost control principles rela!ng to food and beverage opera!ons within the hospitality industry.
• Review menu management concepts commonly used in food and beverage opera!ons within the hospitality industry.
• Explain opera!onal and managerial structures of a variety of food and beverage produc!on and service opera!ons within the hospitality industry.

Instructions

This assignment is a team project and must be completed in a group. Before star!ng this assignment, you should have formed a team of 4 students. Lower or higher group numbers will require the approval of the lecturer. If you’re not in a group by Week 6, the Lecturer will assist by enrolling you into a group.

In this assignment, you are required to develop from concept to opera!on, a restaurant that has potential to be successfully implemented within the F&B industry.

This assignment builds on works done in Assignment 2 and 3. The assignment requires the group to develop a restaurant concept for a new venture based on one concept selected from the ideas presented by each team member in Assignment 2 and 3. Your report should provide a rationale for why you have selected this one idea out of the 4 presented by team members. You should then compile a restaurant concept strategy report that details how you will bring the selected idea to frui!on, in particular incorporating class themes discussed in this unit.