Develop a successful concept for an F&B outlet. Recognize and discuss the core components of a basic feasibility study for the food and beverage department of a free-standing restaurant operation. Be able to identify, through this research and analysis, the most appropriate concept for a given area.
Assessment tasks:
1. Describe the Restaurant concept and justify your idea/choice.
2. Specify the location of the outlet and justify your choice.
3. Create a name, logo, and slogan for your outlet. It needs to be an original idea, never used before.
4. Create a Unique Selling Proposal.
5. Written Presentation and Communication (Layout).
Special Instructions:
1. Include Cover Page with Restaurant Logo
2. Include Table of Contents.
3. Include Page Numbers.
4. Standard Headed Paper (header and footer), including logo, and address of operation.
5. Use font style Times new Roman, size 12, using 1.5 line spacing.
6. Include adequate referencing and clear evidence to support your decisions.
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