Organization Selected : Savoy hotel
Topic- Hospitality Operation (M C)
Learning Outcomes Covered:
- Suggest with justification a suitable food production and a system of Food and Beverage service for the business or hospitality.
- Determine the confidence in wide menu planning and costing in various businesses of hospitality (e.g. restaurants, events, catering).
Assessment Scenario:
The Daily Times Newspaper published an advertisement about the Four Seasons hotels London about the appointment of Director in the Food & Beverage department. The hotel appointed a recruitment team which included General Manager, Director of Operations, Executive Chef Hand Human Resource Director. The interested candidates were asked the following questions. They were asked to prepare an e management graduate of the following hotels such as Hilton, Marriott, Sheraton, Accor Hotels, Four Season, more reputed hotel chains after their orientation/ elevator programmes.
Assessment Questions:
- Demonstrate the synthesis and creativity of the Food production and Food & Beverage Service Systems. (LO4)
- Briefly evaluate roles and responsibilities of a Food and Beverage Manager/ Restaurant Manager/ Bar Manager/ Banquet Manager within the Food & Beverage department. (Choose any one manager position from the above-mentioned positions). (LO 4)
- Identify and evaluate the factors that affect the factors of Menu Pricing in Food & Beverage outlets. (LO 5)
- Evaluate the Menu Planning considerations and constraints in the Food & Beverage Operations (Restaurants, Events & Catering services). (LO 6)
