Choose any food and beverage (F&B) based operation from the UK, Europe or the World (the more specific you are the better i.e. not just a restaurant but the type of restaurant and even the name of a specific operation. You can choose any foodservice operation or a flight caterer or prison food provision or … ). I suggest to choose a small chain operation.
You are acting as an external consultant and have been asked to advise the operation’s management team on the key measures of operational performance that they should use to help control their business.
Initially you should summarise the chosen operation and review it critically. This will involve summarising the key positive and negative features of the operation and supporting these with external sources. It may well be that some of the negative features you highlight form areas you propose to measure below.
You will need to select, describe and justify two different measures of operational performance (operational KPIs) related to F&B operations, using the literature as appropriate, that you feel would provide them with the key information they need to manage that operation effectively.
So do not just think of what the measures are and details of how, where and when they would be calculated but why they are particularly relevant to the operation you have chosen. How will using these measures help them to manage this particular operation?
The measures should allow you to control the operation on a day to day basis and so should be clearly operationally focussed and not the sort of measures or ratios you would use in financing the business.
You do not need to calculate measures. Just explain why you have chosen them and how they allow you to manage this F&B operation effectively. Do ask when this isn’t clear.
You should include an executive summary which highlights the key issues you have discussed and your proposals to the management team.
Last Completed Projects
| topic title | academic level | Writer | delivered |
|---|