Hospitality Operation Management Technician


  • Unit No: N/A
  • Level: High school
  • Pages: 1 / Words 243
  • Paper Type: Assignment
  • Course Code: LT6017GN
  • Downloads: 711
Brief :
Organization Selected : Marriott Hotel London

Learning outcomes:

  • In context to hospitality business, you are required to suggest an appropriate food production and food and beverage service system. Also provide justification for the same

  • To plan a menu and cost, what conviction is required in hospitality businesses.

Assessment Scenario:

Four seasons hotels published in newspaper an article regarding the recruitment of food and beverage director for its outlets. Members associated with the interview purpose of Four seasons hotel comprised of General Manager, Director of operations and executive of human resource director. A questionnaire was prepared for interview of interested candidates. Company is considering E management graduate for the role described above and candidates who have worked before in hotels like Hilton, Marriott and Sheraton are prioritize and recruited through orientation and elevator programmes. 

Assessment Questions:

  • Show the blend and creativity level with respect to Food production and food and beverages services systems.
  • What roles and responsibilities are performed by Food and beverage manager/ Restaurant manager/ bar manager/ Banquet manager with respect to Food and Beverage department. (choose one position among the prescribed ones)
  • You are required to examine the factors that affect menu pricing within food and beverage outlets.
  • What considerations and constraints are considered in context to Food and beverage operations.
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