My part: F&B Operations Sustainable / Green Practices (discussion on aspects of sustainability with the help of published literature) – 650 words, Sustainable practices • What is sustainability in the context of hospitality industry? • Why it is important to implement sustainable practices? • What are different areas of F&B products and service where sustainable practices can be implemented? • What are roles of different sustainability related organisations that are supporting the hospitality industry? • How would you ensure the effectiveness of various sustainable practices? This assignment has to be continued before Oral presentation what we did, I will send you our PPT and Concept description. Information, Please have a look PPT what I have attached, GROUP ASSIGNMENT WEIGHTING: 30% LENGTH: 2,750 words, plus appendices DUE DATE: Mon. 08/05/2017 by 9:00 am. ____________________________________________________________________ The main purpose of F&B group assignment is to further students’ ability to apply theory and relevant research in developing an innovative F&B outlet (i.e., restaurant) within one of the three hotels from Australia featured in the VFTs. All three properties in the VFTs are large 5 star hotels offering a wide range of F&B o p t i o n s t h a t a r e a v a i l a b l e t o d i n e r s . N o t e all F&B outlets are popular among the hotel’s guests, corporate clients and local residents, receive favorable guests’ reviews and are also highly profitable. The board of directors of the hotel(s) in question has developed a strategy to compete with some of the other finest hotels in Australia and have set aside a multi-million Dollars budget for the refurbishment and upgrade of bedrooms, public areas as well as to introduce an additional F&B outlet. The recent market research indicates that there is an unmet demand for a significantly different dining experience for its hotel’s guests. The board of directors strongly believes that by providing an additional, innovative F&B outlet would give them a competitive advantage. Facilities manager of each hotel has informed that there is an unused part of the hotel on the high floor that could be converted into a new F&B outlet. It is expected that an additional F&B outlet will help extend the choice of dining options for the hotel’s guests, and meet the rising demand for unique dining experience. In keeping with the national and international trends, particularly the aspects of sustainable practices and the gap in the market, the proposed F&B outlet must reflect an up market, modern and innovative concept. As a part of the F&B project management team, you are required to prepare a detailed report focusing on the following aspects: 1.0 Develop a F&B concept plan (this forms a part of the oral presentation and concept assessment, discussed on page 4); 2.1 Plan and design an a la carte menu and suitable wine list, discussing the reasons for your choice of dishes and wines, and keeping the application of sustainable practices in mind; 2.2 Discuss the design of menu and wine list, outlining reasons for your design decisions considering the application of sustainable practices; 3.1 Plan and design the layout of the food and beverage service area, while observing the flow of customers, staff and information principles and sustainable practices; 3.2 Discuss and demonstrate how you would ensure suitable atmosphere is created, while respecting the sustainable practices; and 4.0 Develop a product and service quality systems, and service recovery strategies. Other Information • The menu ought to include six (6) entrees; six (6) main courses; and six (6) desserts. • The menu items ought to have a balance of different proteins, colors, textures and 6 flavors, and respect for the sustainable practices. • Each dish should have a clear explanation of what the guests will expect to receive. • The wine list ought to i n c l u d e 15 wines in total covering various types and styles (Note: no soft drinks, beers, spirits and cocktails are required). • The design and layout of the food service area should show t h e flow patterns of customers, staff and information to avoid bottlenecks and queues. In addition, demonstrate how suitable ambience will be created while respecting the sustainable practices. • The product and service quality systems and service recovery strategies needs to emphasize how the proposed restaurant would maintain high standards, based on a variety of techniques discussed in the literature. NOTE: I. Refer to the Group Assignment Rubric for the grading details. II. Only one member from each group to submit their report through ‘SafeAssign’.