Explain the relationship between food and beverage operations and other aspects of a golf course. Apply legal regulations related to a food and beverage operation.

Assignment : Hospitality Management 
Food and Beverage Manager Interview – Proposal

This assignment provides you with an opportunity to interview a food and beverage manager that is actively engaged in the food and beverage department of a golf club (public or private) or resort. The interview will allow you to better understand the manager’s roles and responsibilities and the role their department plays at the golf club or resort facility. In addition to the information provided by the interviewee, you are also required to conduct additional research (e.g. other professionals on staff, club/resort guests, annual reports, magazine/newspaper articles, etc.) to learn more about the food and beverage operation and the overall golf club or resort.

This assignment consists of two parts. The first part requires you to research and profile a food and beverage manager from a golf club or resort that you want to interview. The second part requires you to create interview questions, conduct your interview, and prepare a written report summarizing your findings from the interview and the additional research that you conducted.

This assignment provides you with an opportunity to demonstrate the achievement of the following course learning outcomes:

Explain the relationship between food and beverage operations and other aspects of a golf course.
Apply legal regulations related to a food and beverage operation.
Identify the roles and responsibilities of staff teams for the purpose of developing appropriate staffing plans.
Demonstrate financial expertise related to inventory control, revenue and expenses related to hospitality management of a golf club/resort.
Key Information
Type: Individual
Weight: 10%
Delivery: A2L – Assignment folder
Due Date: Check the Detailed Course Schedule in the About the Course module
Expectations
You are expected to complete this assignment individually.
Respect for academic integrity is crucial to your success. Make sure you understand what constitutes acts of academic dishonesty in the page: What is Academic Dishonesty?
Instructions

For the first part of this assignment, you will conduct research and write a proposal that provides some preliminary information about the food and beverage manager that you want to interview and the golf club or resort where they work. Discuss possible contacts with your instructor(s), colleagues, friends, business associates, your place of employment, etc., or target a club or resort where you may want to work.

During this time, you should also coordinate and schedule a one-hour interview (in-person, phone, or online) with the food and beverage manager that you selected. This will help to ensure that your interview is scheduled well in advance of the due date associated with the second part of this assignment.

To prepare for your interview, read the Interview Preparation Tips document and consult Assignment 1 (Part 2): Food and Beverage Manager Interview – Questions and Report.

Create your proposal with the following headings and information:
Background Information: Golf Club or Resort
Provide a brief overview of the golf club or resort facility where the food and beverage manager works; comment on the information listed below. You are encouraged to use a variety of information sources such as their website, annual reports, brochures, magazine/newspaper articles, books, etc.
Location (e.g. city, country)
Public, private, or resort
Year established
Number of holes
Food and beverage operation/department (e.g. year round or seasonal, service amenities, number of staff, seating capacities, menus, service styles, styles of service, etc.)
Background Information: Food and Beverage Manager
Provide a brief overview of the food and beverage manager that you plan to interview by addressing the following components:
Name
Current position and title
Contact information (e.g. email, phone number, address, etc.)
Areas of responsibility
Additional background information (if available)
Interview Preparation
In addition to the required questions that you have to ask (see: Assignment 1 (Part 2): Food and Beverage Manager Interview – Questions and Report), briefly describe some of the food and beverage components that you plan on discussing.
Reflection
Briefly explain why you selected the particular golf club/resort facility, the food and beverage manager, and/or comment on the culture of the organization.

Structure
Prepare your proposal with the following components:
Content:

2 pages maximum
Use the headings and information provided to organize your content
Use a combination of paragraphs and point-form
Cite references using APA style
References
Format
Length and space: 2 pages maximum, single-spaced
Font type: Arial, Calibri, or Times New Roman
Font size: 12 points
Citation guide: APA Style
File type: Portable Document Format (PDF) or Microsoft Word (DOC or DOCX)

Resources

You are encouraged to use the resources provided in Library, Research and Writing Assistance, under the Getting Started module. Noteworthy tools include the Purdue OWL: APA Formatting and Style Guide and Grammarly.

Before you begin your assignment, review the rubric to understand the assignment’s expectations. Also, use the rubric to ensure inclusion of all marking criteria before submitting your assignment.

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