Excelsior College Food and Beverage Project Write a final project paper for Food and Beverage. The paper should about 18 pages. It should NOT exceed 18 pag

Excelsior College Food and Beverage Project Write a final project paper for Food and Beverage. The paper should about 18 pages. It should NOT exceed 18 pages excluding cover page and bibliography. The final paper should be good grammar and it should be a polished final product.See the attachment. Review carefully. FINAL PROJECT
Training program:
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Subject:
(To be fulfilled by the student)
Send to: operations@eneb.com
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Date:
ENEB Business School
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Final Project Guidelines
Please use this format to submit your final work. The paper must follow all the
guidelines as instructed in order to obtain full credit.
Remember that our team of tutors is available for any questions regarding your
final work. You must present the final version of your work as no previous
corrections will be carried out. To submit the final project, students must use
the template below, with their answers written after each statement.
Please present your final paper according to these requirements:
•
Arial 12 Font.
•
Margin: 2,5.
•
Line spacing: 1,5.
•
All fields on the cover page must be completed.
•
The document needs to be properly paged.
Your final project must be authentic and individual. Any work that has been
plagiarized or papers written by others or with the help of others are likely to be
failed. If this occurs for the second time, you will not be permitted to obtain your
degree.
Be aware that you are permitted a maximum of two submissions per subject. If
both projects do not meet the standards and fail, the student must pay the
corresponding fee to be evaluated again.
When writing your final project please use Microsoft Office, Adobe or Apache’s
Open Office Writer tools (DOC, DOCX, ODT, PDF, etc.). Please consult your tutor
when using a different format. Additional information about the software will be
needed.
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Please use the following format:
ddmmyyyy_Subject_LastNameandName.pdf
Example:
11052019_StrategicManagement_ElsaMoore.pdf
The project should not exceed more than 18 pages, excluding the cover page,
bibliography and the appendix.
Evaluation Guidelines
The final work will be evaluated based on the following criteria:
•
Acquired knowledge (25%): the knowledge acquired throughout the
course of the subject will be evaluated through the analysis of the
theoretical data shown in the project presented by the student.
•
Development of the Subject (25 %): the interpretation of the thesis
subject by the student and its development will be evaluated in a
coherent and analytical manner.
•
Final result (25%): the final evaluation is based on coherent solutions
applied to solve objectives set out in the paper. The presentation must
be conclusive and formatting must meet established parameters.
•
Additional
information
and
bibliography
(25%):
additional
information regarding the research and subject matter will be evaluated
and taken into consideration as a bonus. This consist of: bibliography,
visual graphics, charts, independent studies carried out by the student,
external academic sources, articles of opinion, etc. All sources, both
printed and online, must be referenced according to the APA
regulations.
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BACKGROUND
John is the current director of a hotel on the coast in Catalonia (Spain).
During the last years, the hotel has undergone a series of reforms in all its
departments, and now it is the turn of the department dedicated to the
management of food and beverages.
The configuration of this department should be under the new setting of the hotel
in terms of accommodation and services offered by the hotel, which are as follow:
–
The hotel has gone through an expansion process, going from having 200
double rooms to having 350.
–
The current configuration of the hotel places it as a perfect hotel for the
family holiday period, which implies that it has an entertainment program
and several areas dedicated to recreational activities, such as swimming
pools, bars, etc.
–
Being a tourist destination, the hotel often receives a large number of
clients from different countries and nationalities.
–
For its benefits, the hotel has gone from having 3 stars to becoming a
superior hotel and now has 5 stars.
DEVELOP
1. Create a SWOT analysis in a table explaining the current situation of the
hotel, to determine what points are in your favour and what aspects are
against you.
2. Depending on the changes experienced by the hotel, design the current
organizational chart of the food and beverage department and expose the
different functions that each subdepartment must carry out. It should be
mentioned the staff that will be working in each department as well as their
primary functions and tasks to develop.
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3. Depending on the current configuration of the hotel in terms of category
and type of customers, decide the following issues concerning the catering
offer.
–
Decide the type of catering services that the current hotel will offer and
justify the choice. You must include aspects related to the gastronomic
offer, types of products, beverages and staff functions for each service.
–
Distribution and main characteristics that will configure the new premises
and restoration facilities (kitchen and dining room)
4. As we have said, having excellent raw material is the success of any
restaurant establishment, which means that the shopping phase is one of
the most important of all. Concerning this department, perform the
following functions:
–
Design a goods control chart that must be completed every time you arrive
at the hotel.
–
Taking into account the type of catering services that you have described
in the previous point, cite your suppliers and justify your answer.
–
Write the list in what refers to the policy of storage of goods that the hotel
will follow.
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