Discuss and explain in detail the purpose of the outlet. What does it sell, how does it sell, it and for what target guest or customer is it designed to service.

This project is a team exercise in developing and writing a departmental or outlet business plan for a Hotel F&B outlet. The substance of the document should be directed towards the management of the outlet. The purpose of the exercise is for you to apply what you have learned in the classroom. Please ask for help. Check your work frequently with me.
Prior to handing in the completed project your team will conduct a presentation of your findings. (Time permitting)

Project Components
Section I Project Introduction & Profile

Select an actual full service or limited service hotel operation as the focus for your project. Your team may choose any operation, as long as it meets the following requirements:
⦁ It is commercial (open to the public for profit)
⦁ It is a year round operation
⦁ It has a web site.
⦁ You are able to obtain on line menus or pictures of the F&B offered.
⦁ You will be able to gather adequate information on the property to complete all sections of the project without contacting the company directly.

Under no circumstances are students allowed to contact, interview or requests information directly from the business under study. If the property is local students may observe but not disrupt the ongoing operation. Use of current employers is strongly discouraged. This is a research based project.

Section 1 Introduction

In paragraph form, author an introductory profile of the hotel property. Details should include all of part A and Part B.
Introduction (part A): The introduction of the HOTEL should include all of the following:

⦁ The name and location of the hotel
⦁ The number of sleeping rooms available
⦁ The number size and type of food and beverage outlets available
⦁ The hours of operation
⦁ A detailed description of the targeted guests and customers
⦁ A general description of the architectural layout of the facility.
⦁ The décor and atmosphere, brief history of the operation, themes, company mission and core values.
⦁ Staffing- Organizational chart
Introduction (part B): The introduction of the HOTELOUTLET should include all of the following:

⦁ Explain why the chosen property best represents the HOTELOUTLET your team has decided to explore.

⦁ Discuss and explain in detail the purpose of the outlet. What does it sell, how does it sell, it and for what target guest or customer is it designed to service.

⦁ Discuss specifically the food and beverage menus offered in the outlet

⦁ Discuss the categories of food and beverages offered, price ranges, and the hours of operating hours.

⦁ Discuss the operational aspects related to the chosen menus; staffing needs, HACCP concerns, service standards, and equipment needs

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