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food and beverage management case study report

food and beverage management case study report

Structure for the assignment is:

1 introduction

2 symptons

3 Identifying the problems

4 best probable causes

5compare to industry standard

6 suggest solution

7 priorities

8 strategies to implement them

9 references Harvard style…

 

Assessment 2: Case study

This assessment is for these students only: Coffs Harbour; Distance Education; Gold Coast; Melbourne – Hotel School; Singapore – MDIS; Sydney – Hotel School.

Assessment Group/
individual
Learning outcomes Grading indicator Min Score Weight Length/
duration
Due Professional accreditation
Case study Individual 2, 3 Graded N/A 40% 2500 words 05 May 2016 11:00 PM N/A

ASSIGNMENT 2: CASE STUDY REPORT

Due: Thursday Week 10 at 11PM
Length: 2500 words
Weighting: 40%
Description

The Gold Coast Convention Centre offers as part of its operation, a newly created catering service for the various events and conferences held at the facility. The initial year of operation has seen an annual turnover of $800,000; represented by a 70% of food and a 30% of beverage sales.
The Food and Beverage (F&B) manager of the catering service was appointed to the job as a temporary replacement, which lasted for the whole first year. He came to this role with very limited food and beverage experience. While he is aware of exactly how the sales revenue is made up by each component of the service, he does not know what margins they make. Being an inexperienced F&B manager he has decided that, there was no need to introduce any system for controlling stock or purchases, relying instead on employees and his own experience. He always assumed that employees are honest and know their job and therefore only checked the final yearly results.
A brief look at the accounts identifies the following:

Food sales $510,000
Cost of food sales $315,000
Beverage sales $290,000
Cost of beverage sales $112,000

While it is considered successful in the eyes of the F&B manager, this operation is not performing as well as it could. Some negative feedback has been received by the General Manager, from customers participating in various events and conferences. The following are some examples of feedback:

  1. We have attended at least three functions in the last few months as well as receiving some catering services from the kitchen. However, we decided not to come here as often as we would like because often what was ordered and organised was different from what was delivered. It is especially embarrassing when we have a private function for our guests and you cater for it, as we rarely get what we expected.
  2. Food quality and presentation is inconsistent and varies considerably e.g. meal sizes are big one time and very small the next.
  3. The last time we booked an event most of our participants reported being ill afterward and complained to our organisation that they will never participate again.

Your task

You have been hired by the General Manager as an expert to advise him on what procedures they should adopt in terms of purchasing, receiving, storage and production that would mitigate these customers’ comments and generally improve the performance of the catering service. Your task for this assessment is to analyse the information provided above, critically evaluate current procedures, and make recommendations for improvement to the GM in the form of a report. In your analysis you should also consider the accounting figures presented above which will help you further understand the situation and the difficulties management is facing.
The Case Study provides you with a scenario which is not very good and your job is to tell me why it is not good (look at the financial figures and think about the COGS percentages……by the way the percentages reported in the case study for COGS of food and beverages are slightly incorrect nevertheless they are very high by industry standards).

To be able to judge if they are too high you need to compare them with something that is real…….my suggestion is for you to find statistics about the F&B industry that report what the COGS for food and beverages figures normally are.

Once you done that you need to look at the negative feedback and tell me where these can originate from (meaning if the problem exist it means that some or all of the procedures are missing…..example high COGS for food = high waste due to incorrect ordering or receiving for example by not checking temperatures and expiry dates or production in the kitchen by not using portion control).

Once you have identified all possible causes than you will have to organise the solutions (recommendations) by order of importance and if you want by department (receiving, storing, production etc.).

Essentially the recommendations will be a repeat of what you have already identified in your analysis but the difference here is that they will be listed in order of importance.

A2 is focusing on the areas of the Inventory Cycle and remember that if the COGS is high it could also be because the income is too low….meaning that perhaps the organisation is not receiving the money that they should from customers (what procedures you need to have in place to make sure you receive the exact money you charged? See Lecture topic 7).

 

Marking criteria for the report 40%
Discussion of key issues/problems  10%
Critical evaluation of the inventory cycle procedures drawing on the relevant literature 10%
Discussion on suggested improvements supported by the literature 10%
Appropriateness and feasibility of recommendations 5%
Report format (spelling, grammar, referencing and logical flow of ideas)Please read this ….****

( dear please follow the requirements as its my final ssignment and i want to get itclearwith good mark splease read al the information as ther is  something about inventory cyce and rest u will getin requirements)

5%

 

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