2208THS- International F and B Management

Task:

The main purpose of oral presentation is to develop students’ verbal communication skills, where students will develop, present and justify the concept of an innovative F&B outlet for a particular hotel setting within the Virtual Field Trips (VFTs).

Both Queensland hotel properties featured in the VFTs are large 5 star hotels offering a wide range of F&B options and are popular among the hotel’s guests, corporate clients and local residents. Furthermore, guests’ feedback is always favorable and the F&B operation is reported to be highly profitable.

The board of directors (BOD) have developed a strategy to compete with some of the finest hotels in the city and allocated a multi-million Dollar budget for the introduction of an additional F&B outlet.

The recent market research indicates that the hotel in question has an unmet demand for a significantly different dining experience for its guests. The BODs strongly believe that by providing an additional F&B outlet would give them a competitive advantage. Facilities manager of the hotel has informed that there is a vacant part of the hotel on the high floor that could be used for a new F&B outlet.

In keeping with the national and international trends, particularly the aspects of sustainable practices and the gap in the market, the proposed F&B outlet should reflect an up market, modern, international and innovative concept.

It is envisaged that a systematic analysis of hotels F&B operation through VFTs will improve students understanding of the existing operation and help in better contextualizing the assessment task.

More specifically you are required to undertake the following steps in researching for the development of a F&B outlet’s concept, forming part of the oral presentation and group project:

• Critically examine the two Queensland hotels’ F&B operations featured in the VFTs (i.e. pay close attention to the style of restaurants and cuisine, design and layout, and other operational features);

• Select one of the two hotels examined and use it as a context for the oral presentation;

• Undertake existing hotel’s and competitors’ analysis to establish the possible gaps;

• Consult appropriate published literature and reports to reflect future trends and sustainable practices, and also use your innovative skills to develop a unique concept for a new F&B outlet; and

• Develop a comprehensive description of the F&B concept.

The main purpose of F&B group project is to further students’ ability to apply relevant research in developing an innovative F&B outlet within one of the two Queensland hotels featured in the VFTs.

As a part of the F&B project management team, the F&B concept that you have developed (part of oral presentation), you are required to prepare a detailed report focusing on the following aspects of a F&B outlet:

• Describe the F&B concept developed through oral presentation assessment

task:

• Plan an a la carte menu and suitable wine list, discussing the reasons for your choice of dishes and wines;

• Design a menu and wine list explaining reasons for your design and layout decisions;

• Plan and design the layout of the food and beverage service area, while observing the flow of customers, staff and information principles;

• Discuss and demonstrate how you would provide an ambience to offer your diners a memorable experience;

• Develop a product and service quality systems, and service recovery strategies; and

• Discuss how suitable sustainable / green practices can be implemented in all facets of the proposed F&B outlet and what wider benefits to the hotel and the wider society are likely to result.