operation analysis

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 … ).
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.
You should include an executive summary which highlights the key issues you have discussed and
your proposals to the management team. 1400 words excluding the refrences and the cover page.

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