Assignment 1 (Part 2):
Food and Beverage Manager Interview –
Questions and Report
The second part of this assignment requires you to create a list of interview questions, conduct the interview with the food and beverage manager that you selected, and summarize your findings and research in a report.
This assignment provides you with an opportunity to demonstrate the achievement of the following course learning outcomes:
• Explain the relationship between food and beverage operations and other aspects of a golf course.
• Apply legal regulations related to a food and beverage operation.
• Identify the roles and responsibilities of staff teams for the purpose of developing appropriate staffing plans.
• Demonstrate financial expertise related to inventory control, revenue and expenses related to hospitality management of a golf club/resort.
Instructions
The second part of this assignment is composed of two parts: Interview Preparation and Report.
Part A. Interview Preparation
1. To prepare for your interview, read the Interview Preparation Tips document.
2. You are required to develop 8-12 questions for your interview. You must address the required four themes listed below: hospitality laws, financial management, internal relationships, and staffing levels and plans. Sample questions have been provided for you, but you can modify these questions as required.
i. Hospitality Laws
In class, we were taught hospitality laws that govern food and licensed-for-alcohol service locations at club and resort facilities. This included topics such as food/beverage safety and distribution, menu regulations, liquor licensing/endorsements, staffing requirements, and incident reporting. Could you please identify the legal regulations that are related and apply to your food and beverage operation, and how you prepare your facility and staff to meet them?
ii. Financial Management
Managing inventories including counts, purchasing, receiving, stock rotation, shelf life, par stocks, and calculation of COGS plays an important role in the financial health of the operation. What systems, including period dates, do you have in place for monitoring? What are the staff’s roles? Which staff are assigned specific areas of responsibility as it relates to revenue and expense control?
iii. Internal Relationships
We have learned that proper management of the food and beverage operation at a club or resort facility contributes greatly to the overall success of the operation especially when it comes to providing service for regular play, special events, functions, meetings, and even staff meals. How do you manage relationships with management, direct reports, and other departments to meet these demands and challenges?
iv. Staffing Levels and Plans
Many food and beverage managers at golf and resort facilities require a full complement of part-time and full-time staff during the golf season with a significant reduction of these staff during the winter or off season. How do you develop appropriate staffing plans, recruit staff, recognize roles and responsibilities of staff teams, promote/reward staff, and entice staff to return for the following season?
In addition to the required four themes, you are also encouraged to ask additional questions based on what you have learned in this course. Consult the Interview Preparation Tips document (see: 3. Developing a List of Questions) and the report headings listed below to assist you with your question development.
3. Once you have created your list of interview questions, conduct your scheduled interview with the food and beverage manager that you selected. Good luck!
Part B. Report
Using the information from your interview along with the additional research (e.g. other professionals on staff, club/resort guests, annual reports, magazine/newspaper articles, etc.) that you conducted, write a report detailing the different activities of your interviewee, and the role their department plays at the golf club or resort.
Your report should include the following headings and information:
1. Background Information
o A brief profile of the golf club or resort: location, public/private or resort, year established, number of holes, number of rounds per year, amenities (e.g. driving range, lessons, etc.), food and beverage operation (year-round or seasonal), etc.
o A brief profile of the food and beverage manager: current position and title, duration of employment, work experience, education, etc.
o A brief profile of the food and beverage department: service amenities (e.g. pub, dining room, banquets, etc.), annual sales food/beverage, cost percentages, number of staff, seating capacities, covers (meals) per day/season, kitchen(s) size/equipment, etc.
Note: you can also use the information that you included in the first part of this assignment
2. Food and Beverage Responsibilities
Using this heading, please include information for the following required themes:
o Hospitality Laws
o Financial Management
o Staffing Levels and Plans