So this is the project purpose:
The purpose of this project is for the student to establish an ancillary services budget, review financial reports, demonstrate an ability to follow accounting procedures, and to develop a control system for a sports, entertainment or event management food and beverage operation.
Students may base this project on an existing sports stadium or arena; concert amphitheater; performing arts center; or a convention center; however, the facility must have a new name. Each of these venues has a variety of food and beverage service options. The project should focus on one specific type of food and beverage service for one specific type of SEE venue. For example, a stadium may have a restaurant, a private club, concessions, and luxury suites; however, the project should focus on just one of these areas of operations. Choose one area in one type of SEE venue and fully develop the concept. The food and beverage control system you develop will include concept, menu and cost control components.
– I decided to do it about the Real Madrid stadium (Santiago Bernabeu) located in Madrid, Spain. I already did section 1, 2 and almost 3. I will post you what I have done, so you can be guided. I still need the last part of section 3 (part C), section 4 and section 5. Please indicate the section and the answer. For the answers, it can be done in one paragraph. Thanks so much!
These are the instructions for the sections:
Section 1: Concept Development (20 Points)
Develop a concept for an SEE-related food and beverage service operation such as a concessions operation in an arena and/or stadium or a food court in a convention center. You will conduct research (library, Internet, interviews, etc.) to help you develop your concept. A minimum of three (3) sources must be used and cited. Areas in which to focus your research include, but are not limited to:
Fully describe the facility type, seating capacity/square footage, location, and special features/amenities of your planned operation. Based on this research, please describe your concept in DETAIL!
Who are the potential customers?
What are your customers’ demographics/lifestyles?
What are their preferences for food and beverages? (i.e. types of F &amp; B)
How much are they willing to spend per game/event on food service from your operation? (i.e. per capita spending)
How will you attract customers to your food and beverage operation once they have arrived at the venue? Explain this by developing at least three (3) unique marketing strategies you would implement to maximize revenue for your F &amp; B operations.
Include floor plans/layouts of food service areas. One (1) floor plan/layout each for production, storage and service areas. (3 total floorplans are required). FREE floor planning software is available at h=ur see ulearn for more..
Section 2: Menu Development (15 Points)
A sample menu with prices must be provided in this section. The minimum number of items for each operation type is listed below.
List each menu item for the type of operation you have chosen.
List prices for each specific menu item.
Explain your rationale for choosing the price for each item listed on your menu. Why is each item priced the way it is?
Here are some examples for your use:
Concessions – Snacks – Cracker Jacks – $2.00
Restaurant – Appetizers – Shrimp Cocktail – $12.00
Private Club – Beverages – 12 oz. Imported Beer – $8.00
Luxury Suites – Hot Food – Classic Cheese Pizza – $28.00
Food Court – Cold Food – Chicken Caesar Salad – $9.50
Section 3: Service Staffing Guide (20 Points)
Determine the number, titles and salaries for each management staff position for your F &amp; B operation. Please be sure to include an organizational chart showing the structure for management staff. Calculate the salaries along with the payroll related expenses for management staff on an annual basis.
Develop a service staffing guide for your operation based on low attendance for an event. How many event attendees are considered as low attendance?
Develop a service staffing guide for your operation based on medium attendance for an event. How many event attendees are considered as medium attendance?
Develop a service staffing guide for your operation based on high attendance for an event. How many event attendees are considered as high attendance?
Determine the number of hours needed for each part-time service staff position and appropriate hourly pay for each part-time service staff position.
Explain the rationale for the staffing you propose for each type of event.
From the information developed in your service staffing guide, calculate a payroll expense budget for the part-time hourly service staff necessary to effectively run the food and beverage operation for an event with each of the three levels of attendance (low, medium and high) using an electronic spreadsheet.
Discuss at least two (2) strategies for effectively managing payroll expenses.
This section will require research on staffing levels for service staff and strategies to effectively manage payroll.
Section 4: Departmental Income Statement (15 Points)
Using the attendance figures you have calculated for low, medium and high attendance events in Section 3 above and based on the projected sales, determine a monthly income statement for each of the two (2) event mix scenarios described below. You must use an electronic spreadsheet to calculate each month’s income statement.
Scenario Month A
Typically, the SEE venue in which your food and beverage operation exists hosts nine (9) low attendance events, eight (8) medium attendance events, and seven (7) high attendance events per Month A. Generate a sales forecast by projecting the total attendance and average per capita spending by event type to determine the total projected sales for Scenario Month A.
Scenario Month B
During the recent economic downturn, management of the SEE venue which hosts your food and beverage operation has found it increasingly difficult to book events into the venue. It is estimated that next month the venue will host six (6) low attendance events, five (5) medium attendance events, and four (4) high attendance events. Generate a sales forecast for Scenario Month B food and beverage sales.
Section 5: The Operating Cycle of Cost Controls (20 Points)
Consider each step of the operating cycle of cost controls and explain the challenges for a manager of your type of food and beverage operation. Create one (1) policy and/or one (1) procedure to assist the staff in managing each of the following major steps in the cost control cycle – Order, Receive/Store/Issue, Produce, Sell, and Record.
Design a form to create a paper trail for each of the policies and procedures cited above. Fully explain how the forms will be used and how the information will assist management of the food and beverage operation. Remember to tailor your policies and forms to the specific type of operation you have chosen. Photocopies or Internet downloads of forms are not acceptable.
Section 6: Works Cited, Spelling, Grammar, Punctuation (5 Points)
A complete Works Cited page in APA format must be submitted in this section. Remember to cite all research sources – including the use of in-text citations.
Accuracy of spelling, grammar, and punctuation will be determined in this section.
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