Type of service: Writing from scratch
Work type: Term paper
Deadline: 9 May, 07:35 PM (9h) Extend deadline


Academic level: College (3-4 years: Junior, Senior)
Subject or discipline: Management
Title: Term Project
Number of sources: 3
Provide digital sources used: No


Paper format: MLA
# of pages: 3
Spacing: Double spaced
# of words: 825
# of slides: ppt icon 0
# of charts: 1


Paper details: 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 & 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 & 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)
Step A
Determine the number, titles and salaries for each management staff position for your F & 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.
Step B
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.
Step C
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.

The ordering process is important for the success of a business since it determines the quality of purchased items and the cost of all inputs. In this regard, a business must have a competitive ordering process to ensure that it is supplied with high quality items at the lowest possible price.
The main challenge for a company in this stage is ensuring that competitive bidders are awarded with the order. There may be cases of corruption, where unqualified may win these tenders by bribing the procurement officers.
 To overcome these challenge, the company must implement stringent procurement   measures to avoid and prevent any of these events.
The company can also employ procurement officers who have high levels of integrity.
This stage refers to the process of a company acquiring the items it has purchased from its suppliers. Generally, the items supplied by suppliers must match those that were in the local purchase order (LPO).
The main challenge in this step is ensuring that the items that have been supplied are of the quality indicated in the LPO.
There is also a challenge in ensuring that the items are delivered within the agreed time.
Procedure for Managing:
Managers must always counter-check the delivered items against the LPO to ensure they are the exact products in terms of quality and number that the company ordered.
Storage is the process of safely keeping the purchased items. In this case, perishable products should be kept in the deep freeze and grains and cereals should be stored in a safe dry room.
There is always a risk of damage of stored products due to poor storage, especially for perishables, or because of damage by rodents.
There is also a risk of theft of stored items due to poor storage procedures and supervision of warehouses.
Procedure for Managing:
The inventories in the stores should be properly recorded so that the company can have a record of all the items in the warehouse.
There should be a restriction of persons who are eligible to enter the warehouse in order to reduce the risks of theft.
Issuance refers to the process where the inventory in the store is issued to the kitchen staff for preparation of various customers’ orders. The company must have a proper record keeping method to ensure that only the requested products by the kitchen department have been issued from the store department.
The main challenge in this step is of the kitchen staff colluding with personnel in the stores department and stealing from the company by exaggerating the kitchen requirements.
There is also a challenge of poor record keeping, which makes it difficult for the company to trace the purchases.
Procedure for Managing:
The Company should require that both the store and kitchen department must keep accurate records of the items issued and received respectively. The manager should expect that these records should be identical since they represent the items used by the kitchen department.
Production refers to the process of the company converting the ingredients into finished products through procedures such as cooking.
The main challenge for the company is on wastage. The company should control on the volumes of ingredients, electricity, gas, and cooking oil used in preparation of meals to avoid waste.
The other challenge is in ensuring that only the right quality of items are used in preparation of meals so that the restaurant’s meals have a consistent flavor.
Procedure of Managing:
The business should have a structured menu and volumes of ingredients used in preparation of each meal. This list will ensure there is consistency in the volumes of ingredients used in preparation of meals.
This refers to the process of the company presenting the purchased items to the customer. The company must ensure that all payments are received and all sales must be accounted for.
The main challenge in this stage is theft, when the cashier fails to record and account for all sales.
Procedure of Managing:
 The business should ensure that all sales are receipted. The issuance of receipts for all sales will minimize the risks of the cashier failing to account for all sales.
The business must ensure there is proper recording of all activities for proper accounting. Generally, proper recording will enable the company to identify its inventory, sales, and waste levels. In addition, it will also enable it to trace any missing items or unaccounted for transaction.
The main challenge for this process is on failure of some employees to make records of all activities they conduct in the company.
Procedure of Managing:
The Company must make recording of all transactions a compulsory activity. To enforce this policy, it can put heavy penalties for individuals who fail to make records of any transaction.