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Food & Beverage Management Final Project
Dampier’s Dinner Club
My restaurant is a full service restaurant slash club after 10pm. After 10 pm you must be 21 years of age to enter. We serve a full course meal and we have a full bar. We are a 5 star establishment we specialize in seafood options. But we also serve meat options such as beef and pork. We have a variety of side options. We play Jazz and R&B music after 10 pm with full menu options. There will need to be a dance floor as a part of the layout preferably upstairs away from the dining room. This is a power point presentation consisting of 10-15 slides.
1. Create your Restaurant/ Style of Service Concept
2. Unique Business Name and Hours of Operation
3. Discuss the company target market demographics, direct competitors, its distinctive competencies and competitive advantages.
4. Guest Service – As guests dine/visit your organization, what “FEELING” will they have while “experiencing” your operation? Students need to consider training of employees, empowerment of employees to meet or exceed guests’ expectation and marketing tactics that will keep guests coming back. Food & Beverage Management Final Project
5. Menus- Share at least 2 menu items that will set you apart from others and entice guests to visit your operation. Explain your pricing strategies that will create profitable income aligned with the menu/amenities you have created.
6. Take those 2 entrees and calculate selling price using the following budgeted food costs percentages- (No higher than 30% for QSR/Family TSR & No higher than 40% for Fine Dinning) show work. Calculate what the Contribution Margin should be for each of those different percentages.
7. Facility design, layout, staffing and equipment- Provide a layout of how your operation will look & staffed. Please provide one of the following layout designs:
—Back of House- well-designed equipment placement (please be able to explain the flow of the operation)
—Front of the House- well designed dining room w/ podium (please be able to explain the flow of the operation)
—-Lobby, Room or Pool – well designed amenities that matches level of service.
#7 continues – items to consider when designing the layout:
Dish room/dish machineStorage areas
Receiving area Three bay sink
Hotel Showers Host/hostess station (if needed)
All sink requirements for SanitationFreezer(s)
Refrigerator(s)Ice machine (if needed)
Beverage station (if not in front)Beverage storage (if needed)
Bars (if needed)Color scheme décor
Prep tablesOvens/stoves
Plate up food linePool Accessories.
Food & Beverage Management Final Project
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