Order ID | 3964030088 |
Subject | Hospitality Facilities Management and Design |
Topic | Menu Selection |
Type | Essay |
Writer level | University |
Style | APA |
Sources / references | 0 |
Language | English(U.S.) |
Description / paper instructions
Please see attached for instructions: I am paying for two pages. The first page is for assignment 3. The Facility Design Worksheet should have been done last week but the writer did not fill it out to go along with assignment 2. if you need to go into the course and view the files for prices I will include my user name and password to access my student account. I know the teacher has placed some files there for our use and certain projects. Please review them for any information needed. Thanks login: fgrant4609 PW: Lvher2pcs! HOS440- Hospitality Facilities Management and Design
In this section you need to provide your menu selection which contain at least (5) entrees and respond to the (3) bullets below; I have provided the paper that was written from assignment 2 to base this assignment off of to create the entrees for. I chose a 40-50 seat Café for this class to be based off of. I am also attaching another paper that was submitted with assignment 2 that should have been complete last week. Please fill it out as well so I will have a it to turn in with my previous assignment. If there are any questions please feel free to contact me.
Class, for this part you only need to list the (5) entrees that you selected you do not need to provide the recipes unless you want to. However you do need to respond to the (3) bullets for each entree. Again, just have fun with it. I notice in Part (A) some of you have already discussed your menu in that case you can copy and paste it for this assignment again ensuring that you have incorporated the (3) bullets into your paper. Please feel free to contact me if you have any question. Your paper must be minimum 200 words double spaced, Font size (12), it must also include the following:
NO MORE THAN 10% Reference use allowed. 90% in your own words and thoughts. Follow APA Guidelines when writing.
Proposed Facility and Concept for a Café Introduction Virginia Beach area offers an excellent opportunity for opening new eateries to meet the demand for locals and tourists. Therefore, this proposal presents the concept of opening a café with a capacity of 40 to 50 customers. The business venture is justified since it serves three main customer needs. First, many people within Virginia and the rest of the United States are keen on adopting healthy eating habits. Therefore, opening a café that offers locally sourced healthy food will give the new venture a competitive advantage. Second, the venture will serve the need to offer quality service rather than forcing customers to queue for their orders. Therefore, this venture will address this need by offering table service by guaranteeing five-star service and food at a far much affordable and serene environment. Third, in line with the second reason, the venture hopes to ensure affordability through a strategic partnership with local producers and grocery stores. According to the US Department of Agriculture (n.d.), 40% of food in the US ends up in landfills in incinerators. Virginians lose approximately $965 worth of food per year due to wastage (Barry, 2019). When it comes to healthy food products such as fruits, vegetables, and seafood, their relatively short shelf life is the main reason for wastage. Therefore, partnering with local producers and grocery will help in dealing with ‘ugly’ or deformed far products that consumers would otherwise leave on the shelves. The strategic partnership will help in reducing the price of meals since farmers and groceries would rather make less profit than incur extra cost in transporting such products to landfills. Business Target The business venture targets a broad range of clientele including families and the working class. Therefore, the café will operate on throughout the week from 7 am to 9 pm. This will ensure that customers can enjoy breakfast, lunch, supper, and any meal or beverage in between throughout the week. Particularly, the café will focus on table service to achieve customer satisfaction as far as service and comfort are concerned. The café is meant to serve between 40 and 50 customers at a time. Therefore, table service will ensure the quality of service thereby attracting loyal customers. Table service will also create a much-needed atmosphere for customer engagement since employees will focus on service rather than speed. Employees A total of 16 permanent employees will be needed considering the size of the café and the table service system adopted. The employees will be divided into two shifts. The first shift, which starts at 6 am and ends at 2 pm, will involve eight employees. The employees will include a manager, a chef, an assistant chef, a cashier, and four waiters. The second shift (2 pm-10 pm) will include the assistant manager, a chef, an assistant chef, and four waiters. Business Operation Permits Evidence shows that Virginia does not have a general business license that all business ventures should have to conduct business in the state. Just like any other business in Virginia, opening and running a café requires several permits. The main permits include the licenses for the business and food service, which are needed before starting the venture. With an application cost of around $50, the business license will be approximately $7,000, while that for food service will be around $1,000. The café also plans to purchase fresh produce from suppliers and groceries through a strategic partnership to avoid wastage of deformed produce. Therefore, a Resell Permit that costs around $50 is needed to facilitate nontaxable purchases of such products. Also, the permits for employee health and building health will be needed at an approximated cost of $1,000 and $500 respectively.
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