Explain the relationship between food and beverage operations and other aspects of a golf course.

Assignment:Hospitality Management –
Food and Beverage Manager Interview –
Questions and Report

The second part of this assignment requires you to create a list of interview questions, conduct the interview with the food and beverage manager that you selected, and summarize your findings and research in a report.

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.
Instructions

The second part of this assignment is composed of two parts: Interview Preparation and Report.

Part A. Interview Preparation

To prepare for your interview, read the Interview Preparation Tips document.
You are required to develop 8-12 questions for your interview. You must address the required four themes listed below: hospitality laws, financial management, internal relationships, and staffing levels and plans. Sample questions have been provided for you, but you can modify these questions as required.

Hospitality Laws

In class, we were taught hospitality laws that govern food and licensed-for-alcohol service locations at club and resort facilities. This included topics such as food/beverage safety and distribution, menu regulations, liquor licensing/endorsements, staffing requirements, and incident reporting. Could you please identify the legal regulations that are related and apply to your food and beverage operation, and how you prepare your facility and staff to meet them?

Financial Management

Managing inventories including counts, purchasing, receiving, stock rotation, shelf life, par stocks, and calculation of COGS plays an important role in the financial health of the operation. What systems, including period dates, do you have in place for monitoring? What are the staff’s roles? Which staff are assigned specific areas of responsibility as it relates to revenue and expense control?

Internal Relationships

We have learned that proper management of the food and beverage operation at a club or resort facility contributes greatly to the overall success of the operation especially when it comes to providing service for regular play, special events, functions, meetings, and even staff meals. How do you manage relationships with management, direct reports, and other departments to meet these demands and challenges?

Staffing Levels and Plans

Many food and beverage managers at golf and resort facilities require a full complement of part-time and full-time staff during the golf season with a significant reduction of these staff during the winter or off season. How do you develop appropriate staffing plans, recruit staff, recognize roles and responsibilities of staff teams, promote/reward staff, and entice staff to return for the following season?

In addition to the required four themes, you are also encouraged to ask additional questions based on what you have learned in this course. Consult the Interview Preparation Tips document (see: 3. Developing a List of Questions) and the report headings listed below to assist you with your question development.
Once you have created your list of interview questions, conduct your scheduled interview with the food and beverage manager that you selected. Good luck!

Part B. Report

Using the information from your interview along with the additional research (e.g. other professionals on staff, club/resort guests, annual reports, magazine/newspaper articles, etc.) that you conducted, write a report detailing the different activities of your interviewee, and the role their department plays at the golf club or resort.

Your report should include the following headings and information:
Background Information

A brief profile of the golf club or resort: location, public/private or resort, year established, number of holes, number of rounds per year, amenities (e.g. driving range, lessons, etc.), food and beverage operation (year-round or seasonal), etc.

A brief profile of the food and beverage manager: current position and title, duration of employment, work experience, education, etc.

A brief profile of the food and beverage department: service amenities (e.g. pub, dining room, banquets, etc.), annual sales food/beverage, cost percentages, number of staff, seating capacities, covers (meals) per day/season, kitchen(s) size/equipment, etc.

Note: you can also use the information that you included in the first part of this assignment

Food and Beverage Responsibilities

Using this heading, please include information for the following required themes:
Hospitality Laws
Financial Management
Staffing Levels and Plans
Other topics may include the following:
List specific responsibilities (daily, weekly, monthly, annually)
Identify direct reports
Hiring and training of staff including legal (e.g. Smart Serve, Food Handlers, etc.)
Staff roles and responsibilities
Scheduling procedures/guides
Service styles/strategies
Function booking procedures
Menu(s) planning and design, how often
Menu product costing percentages targets/sign offs
Products sold – food and beverage themes/concepts
Purchasing/receiving procedures
Inventory controls, counts (timing)
Profit and loss statements
Issues/responsibilities: legal, ethical, human resources
Inspections, (Health, Liquor, etc.)
License/Certificate renewals (e.g. liquor, fire, etc.)
Other areas of responsibility
Marketing
Identify staff or team responsibilities
Budget development
List types of marketing strategies (e.g. online, radio, billboards, newspaper, brochure, coupons (books/direct mail), in house, word of mouth, industry trade shows such as golf and wedding, etc.)
Success rate of marketing strategies
Guest/member relations
Corporate/private functions, special events
Staff incentives, contests

Internal Relationships
Using this heading, include information for the following required theme:Internal relationships

Other topics may include the following:

Describe relations with the general manager, peers (e.g. Head Pro, Superintendent), supervisors, staff (direct and other departments), etc.
Communication and collaboration formats (e.g. departmental meetings, co-dependent, cooperate, etc.)
Other relationships (e.g. head office, other locations, offsite departments, etc.)
Challenges and Opportunities
Day-to-day and long-term challenges and opportunities
Internal relationships: management, departmental peers, staff, offsite departments/staff
Staff availability
Company policies and procedures
Budget demands
Equipment availability/reliability, household utensils (e.g. cutlery, plates, etc.)
Weather
Building capacities
Suppliers/deliveries/theft
Advancement
Business growth
Competition
Advice
Personal and professional advice
Career enjoyment
Advancement
Maintaining work relationships
Continuing education recommendations
Structure
Prepare your report with the following components:
Title page (1 page)
Table of Contents (1 page)
List of Interview Questions (1-2 pages)
Report Content:
10 pages maximum
Use the headings and information provided to organize your content
Use a combination of paragraphs and point form
Images (if applicable)
Cite references using APA style
References
Format
Length and space: 10 pages maximum, single-spaced
The title page, table of contents, and references are not included in the total number of pages.
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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