Context:
The role of a food and beverage manager is not only limited to manage the operational floor
and interact with clients. A manager should be able to think conceptually and understand the
competitive marketplace. In addition, they should be able to implement strategies to stay
competitive, develop effective relationships with stakeholders and sound knowledge of
financial management. This assessment requires students to enact strategic decisions as a
food and beverage manager to bring a food and beverage concept to life. This assessment
explores the various facets involved in developing and executing a food and beverage concept
in today’s economic environment. By completing this assessment, students build their
knowledge of contemporary issues facing the food and beverage enterprise.
Instructions:
Students are required to select an existing restaurant site from SBX index (www.sbx.com.au)
and develop a modern Australian food and beverage concept to align with the current market
requirements. SBX is a business broker page that advertises businesses for sale and provides
HOS203A Assessment 2 Brief Page 2 of 5
details for potential buyers. When selecting a restaurant, students are required to select a
business that provides with sufficient operational figures.
Students should consider the impact of their new dining concept on customer service quality,
all operational areas of the restaurant, as well as the overall future profitability. Students
should create a report in which they address the following:
 Identify a target market for restaurant and outline the new food and beverage concept
and the style of service.
 Discuss the food & beverage production systems most appropriate to the chosen style
of service to create efficient operation.
 Using data from the existing restaurant site selected from the SBX index, evaluate
operational figures using food and beverage ratios and propose two (2) financial
controls that should be implemented within the business.
 Select two stages from the food service cycle and using an appropriate quality
framework discuss how the restaurant could improve their operations.
 Outline the supplier segments required to support the new food and beverage
concept and categorise these based on Kraljic’s (1983) classification of purchasing
materials requirements.
 Evaluate the role of effective supplier management practices in the overall success of
the new food and beverage concept.