Please see the questions in the pdf
Restaurant Analysis Project & Presentation 1. The Restaurant Analysis Project is being assigned to help you formulate a personal and professional outlook that will serve as a guide for you to better understand the food and beverage sector of the hospitality and tourism industry. 1. The student needs to formulate a total of 20 professional questions focusing on TWO particular topics (10 questions for each topic) discussed in the course. Select TWO from the following topics: 1. Concept, Location, and Design; 2. Menu Development and Management; 3. Planning and Equipping the Kitchen; 4. Food Purchasing; 5. Bar and Beverages; 6. Operations, Budgeting, and Control. You will need to demonstrate that your questions are based on the four articles you are asked to research (see below). 1. Please make sure to schedule an in-person meeting or a virtual one with a restaurant professional in advance. You are expected to make it clear to the restaurant professional that you are HRT student at Cal State East Bay and you are working on an assignment that requires from you to interview a restaurant professional. The assignment is only used to satisfy the student’s learning experience and the requirements of this course. 1. Your Introduction, questions and discussions need to be based on a strong foundation of academic references (you need to reference – at least 4 articles 2016 and above) that are focused on the two specific topics you selected from the above posted list. 1. You need to base your questions and discussions on academic references (at least four articles), which were published in the past 5 years. You may base your questions on relevant articles from the internet, magazines, and newspapers. Please do NOT use the textbook as a reference. 1. The student is expected to research the restaurant and its characteristics before formulating their questions. The Student is expected to provide the name and address of the restaurant, the date of the interview, and the complete contact information of the professional(s) interviewed. 1. Your paper needs to consist of at least 8 double spaced pages (not including Front Page, Table of Contents and References pages) and in 12 pt. Times New Roman. The paper needs to follow APA style. 1. Your paper needs to have proper spelling/grammar and sentence structure. Please make sure to use your own words (based on the references) and your knowledge. Do not use direct quotes. 1. Points for the paper will be based on critical thinking, content, format, references and citations (APA format). You need to follow carefully the guidelines. Please make sure to look at the scoring rubric for better understanding and expectations. The paper needs to consist of the following sections: 1. Front Page (the front page needs to have the following: Your name, professor’s name, course title, course number, the name of the restaurant, and the date). 2. Table of Contents. 3. Introduction (a. the topic you selected, b. the importance of the two topics in the food and beverage sector (incorporate your references but use your own words), c. what you know about the topic, d. an overview of the restaurant you selected and e. what you hope the information from the interview to give you). 4. Summary of Articles You are expected to list the title of each of the four articles and provide a comprehensive summary of each. 5. Questions and Answers (each question should be typed followed by the answer). 6. Reflections (what you learned from the interview/the answers provided and how the information support or contradict what you knew and researched about the topic (you may want to reference the articles at this point). Do you agree with what you were told during the interview? Yes or No? and Why? What do you recommend? You need to justify your opinion and reference concepts learned from your research to support your points (try to compare the knowledge you got from your research with the one you got from the interview – feel free to critique). Please make sure to have in-text citation in APA format. Refer to the APA guidelines (Posted under Weekly Assignments – Week 1 and on the Discussion Board). 7. Conclusion and 8. References (The sources used to formulate the questions; the name, position title, company, and complete contact information of the professional(s) you interviewed). IMPORTANT: Please avoid questions that are personal (e.g., How do you get along with others in the organization? How do you like your job?, etc.). In addition, avoid questions that may be answered by yes or no (e.g., do you like your job? Do you have promotional activities?). Avoid questions that start by “Do you? Are you?” Your questions need to show knowledge, competence and focused on the two topics you selected. Please do not divert from the two topics you selected from the list. Your questions need to show knowledge – You are a HRT specialist! The restaurant I decided to do for my paper is Olive Garden Located in Hayward. The two topics are listed below, 1)Concept, location, and design. a. Concept 1. What will the restaurant be named that will be simple, original, and catchy while giving customers an idea of the foods served and the general theme of the restaurant? 2. What menu will portray the restaurant's theme and style while sticking to the availability of local resources and customer satisfaction? 3. What service styles will be adopted in the restaurant that will match the theme and style of the restaurant considering the many service styles available? 4. What décor will be used in the restaurant to portray which vibe considering the location customers' preferences? b. Location 1. What is the best affordable location to set up the restaurant that will ensure visibility and accessibility of the restaurant by the targeted customers? 2. How many competitor restaurants will be around the targeted location and within what radius? 3. Is the space suitable for the restaurant needs and secure enough away from areas with high crime rates? c. Design 1. What style will portray the theme of the restaurant and appropriate ambiance? 2. What design style will attract the targeted customer base with its beauty and functionality? 3. Which design style will be compatible with the set safety regulations? 2) Operations, budgeting, and control. 1. How many employees will the restaurant hire for activities to run smoothly during the operation time? 2. What time in the day will the restaurant be operational? 24 hours for seven days or specific hours in a day? 3. Where will raw materials be purchased and at what times to ensure that the food inventory is always stocked? 4. What will be included in the operations manual guide and after how long will reports from every department be updated? b. Budgeting 1. What will be the cost of constructing the restaurant until it is up and running and what expenses will the restaurant incur after it is up and running in a certain period say monthly or annually? 2. How can the restaurant budget be sustainable and avoid bad debts? 3. What is the estimated income of the restaurant? c. Control 1. Which approaches should be used to maintain progressive cash management? 2. How will the employees and contractors be rigorously vetted to avoid risks that could cost the restaurant? 3. After how long should financial statements be reviewed to avoid the risk of fraud activities?