SCHOOL OF HOSPITALITYFOOD & BEVERAGE MANAGEMENTFSM3001 Food Service Management Systems & Human Resource Applications Final Term ProjectDue Dates: See the final page of this document Required Paper Format:Cover Page: Per MLA format for each section submittedTable of Contents: 1 page – MLA format for each section submittedProject sections: Part one- all sections must start on a new page Part two- all sections must start on a new page All stand-alone HR documents must start on a new page and be in HR/Business format (including logo’s etc)Works Cited Page: MLA format for each section submittedFont: New Roman TimesFont Size: 12-point fontLine Spacing: MLA format-doubleMargin: MLA format- 1”Page Numbers: MLA format 10 pages (not include the format paper and work cited)All professional and business documents need to be formatted a such, including but not limited to business letters, form documents etc.. This includes the use of logo’s business letterhead etc. Note: Spelling, Grammar, Tone and Format matter– see rubric at the bottom of this document for grading details. The project is fun but be forewarned – it does take time to complete. Please plan accordingly and do a professional job.Suggested Starting Point for Resources NRA City Data JWU Library Direct vs. Indirect Competitors HR Council Society for Human Resource Management (use resources and tools link) Your textbook Part I Overview:The restaurant observation is the first part of this project. You are required to conduct an operation analysis of a local full service restaurant. Note that the restaurant observation must be completed prior to completing the second part of the project.The purpose of part one of this assignment is to allow, through a critical analysis of a working restaurant, the development of skills and knowledge linked with course objectives. These course objectives include:1. Identify the segments and trends of the hospitality industry 2. Define important technical terminology used in the hospitality industry.3. Examine the organization and structure of hospitality and foodservice operations.4. Design an employee evaluation instrument that includes performance standards.You will visit the restaurant of your choice and gather data for parts I and II of the project Your goal is to take the concepts taught in the classroom and apply them in a real-life restaurant setting. The project is fun but be forewarned – it does take time to complete. Please plan accordingly and do a professional job.Section 1.1 (5%) a.
Decide on what restaurant you will focus on b.
List name, location, address, etc. and a personal contract that you will abide by.Examples- https://cns.utexas.edu/images/CNS/TIDES/teaching-portal/Examplegroupcontract.pdf https://www.cmu.edu/teaching/designteach/design/instructionalstrategies/groupprojects/tools/index.html http://www.pmtraining.com.tw/member_pmp/Team%20Contract%202.0.pdfSection 1.2 Introduction (10%) This section introduces your work following the guidelines and questions listed below.a. Background of chosen operation including all the followingo Name and Address of establishmento History of establishment if available o Ownership type and management informationo Demographics- Who is there customer with rationalo 3 Direct/ 3 Indirect Competitorswith rationalo How many seats in areas such as dining room, bar, etco Do they provide catering, if so please give an overview o Industry Articles summary (no hyperlink)o Mission Statement§ If they currently have a mission statement provide a rational for your interpretation of its purpose and meaning§ If they currently don’t have a mission statement create one with a rational for its purpose and meaning Section 1.3 Analysis (10%)This section provides a detailed narrative about your findings following the guidelines and questions listed below. This is where you present the key insights youobserved (where you impress the reader with your keen observations). Make sure this section progresses logically from one paragraph to the next. An easy way to assure you maintain logical progression is to write up this section of the paper and analyze the content of each paragraph to confirm that the main points in one paragraph link with or properly set up the very next one. A well written paper flows from one paragraph to the next with intention and clarity. Segment-1) What restaurant segment does the business properly fit into? (i) Casual, fast casual, family, full service, fine dining etc.(ii) Why do you think the restaurant fits in this segment? (with rational)(iii) What is their price point?(iv) Who is their target market? (with rational)(v) Do they do anything that makes them unique?(vi) Do they offer any value-added items? Gratis, music, happy hour, specials etc.Reservations/Technology2) Can you make online reservations? if so how? What service/technology3) Do they take phone reservations? 4) Do they have social media?(a) What do they use?(b) How do they use in from a marketing standpoint? (with rational)(c) Who is their target market from your analysis of social media outlets?(d) What would you change, stop or start if you were now the social media manager? (detailed action plan)(e) Do any of these methods appears to be working to promote the business? (with rational)5) What technology does the restaurant use? (point of sales, menu display, other) 6) Review their customer feedback: tweet’s, snapchat, text, videos, Yelp etc. give an detailed overviewof all methods used by customers and summarize the data.7) Do a detailed menu analysis – your professional opinion, price, variety, quality, is the menu current, etc. Affiliations8) Is the restaurant affiliated with any trade organizations, groups, (National Restaurant Association, American Culinary Federation, Chefs Collaborative, James Beard Foundation, Rhode Island Hospitality Association)?(i) If not, why? Section 1.4 Executive Summary (10%)Here’s where, in narrative form, you summarize your key points based on your findings. Make the link between the content provided in the body of the paper (as evidence) and your final perspective. Note that your Executive Summary represents your team’s professional perspective about the case and your findings.Anexecutive summary, or managementsummary, is a short document or section of a document, produced for business purposes, that summarizes a longer report or proposal or a group of related reports in such a way that readers can rapidly become acquainted with a large body of material without having to read it all.Part II Overview:This project allows students to apply human resource concepts to the restaurant the observed conducted during the term (project part I). The purpose for this assignment is to allow, through a critical analysis of a working restaurant, the development of skills and knowledge linked with course objectives. These course objectives include:5. Identify the segments and trends of the hospitality industry 6. Define important technical terminology used in the hospitality industry.7. Examine the organization and structure of hospitality and foodservice operations.8. Design an employee evaluation instrument that includes performance standards.You will assume the role of general manager of the restaurant you analyzed for project part I. As general manager, you will conduct a human resource analysis with recommendations following the outline listed below answering all questions in sections 1-6 from the perspective of being the general manager of the restaurant you visited. Please maintain this perspective throughout your project. Again – your goal is to take the concepts taught in the classroom and apply them in a real-life restaurant setting. The project is fun but be forewarned – it does take time to complete. Please plan accordingly and do a professional job.Section 2.1: Human Resource Analysis: Organization Structure (5%)Develop and Organizational chart of the restaurant and explain each role. Estimate persons work in each positon. Your organization chart must be in organizational chart format.Write a narrative about how the restaurant team is organized with a brief description of each role in the hierarchy. Include an organization chart in the narrative as an example (insert a JPEG of the chart to make this easy).What key positions did you observe (general manager, executive chef, sous chef, cooks, utility, FOH manager, bartender, servers, etc.)What does each role entail (what do these people do?)Which of these positions are management (why do you think this is the case)?Did you observe any examples of supervision or management occurring during your visit?Section 2.2: Human Resource Planning: Job Descriptions/Specifications (10%)In this section you will apply knowledge gained in class to draft three sample job descriptions: one hourly position (server, cook, bartender)one supervisory position (sous chef, FOH manager)one management position (executive chef, general manager). Follow guidelines for developing a job description presented in your textbook (pgs. 34-39). Your job descriptions must include: a job title, job summary, duties, and position requirements. You must use the template provided to you when creating the job descriptions.Using the internet, conduct research to see if the restaurant you visited has posted job descriptions for these positions. If it has – how does your job description compare to the one(s) posted. What observations can you share? If not give a rational in your opinion as to why.The format of this section includes a brief introduction in narrative form explaining what you have written and why followed by each of the three job descriptions (inserted after the narrative).I may be easier to capture a PDF of the job description once it is complete and then convert the PDF to a JPEG so you can insert it easily into the document. Format does matter. Each job description should be separated from the other, when one stops start the next one on a new page.Section 2.3: Human Resource Recruiting (10%)Now you will write a recruiting plan to fill the positions based on the job descriptions listed above for all three positions. (detailed you are creating a recruitment plan). Following guidelines presented in your text (pgs. 40-47), write a strategy for recruiting these three positions. Conduct internet research to determine how the restaurant you visited currently recruits employees. Pull up a recruitment posting for the establishment and consider how the restaurant communicated job openings. If the restaurant currently has no postings available to review explain how (in your opinion) the restaurant currently recruits.Create a help wanted recruitment ads for all three positions. On three separate pages (three different formats)Section 2.4: Employee Screening and Selection (10%)In this section you will write a brief employee screening and selection plan for the two positions you seek to recruit following guidelines presented in your text (pgs. 48-58). This includes the development of five behavior based (open ended) interview questions that you would use for recruiting each position (15 total questions). Be sure to explain in narrative form why you have chosen each question. List the applicant tests you will use for screening candidates and explain why they will be used.Create a job offer letter for each of the three positions. (use company logo’s letterhead, etc.) Create a rejection letter (1). (use company logo’s, letterhead, etc.) Each letter should be on its own pageSection 2.5: New Hire Check List (5%)Based on the restaurant you analyzed, create a new hire checklist for use in your establishment (use company logo, info etc. the checklist should be on its own page/pages.)Be sure to explain why you selected each item on the list. Your explanation must be in narrative form follow by the checklist itself. For more information, please refer to your text book (pgs. 70 -75)Section 2.6: New Hire Orientation Plan, including an Orientation Checklist (5%)Again – based on the restaurant you analyzed, create a detailed orientation plan including an agenda and timeline for all new hires. Consider all aspects of the role (as noted in the job description) that require orientation. Think about what a good orientation program includes (general knowledge that all new hires should know) and the process the person should go through to become familiar with the job and role expectations. For more information, refer to your text book (pgs. 75-81)Section 2.7: Employee Handbook (5%)Based on the restaurant you analyzed, create a list of the categories with specific topics you would address in your employee handbook. (pgs. 79,94) – table of contents format Section 2.8 Social Media Policy (5%) Create a social media policy statement with examples of policy violations.Section 2.9: New Hire Training Plan- 1 Task (10%)Based on the restaurant you analyzed, create a training plan for one job – one dayConsider all aspects of the role (as noted in the job description) that you are training for. Think about what a training program includes (job specific knowledge that a new hire should know) and the process the person should go through to become efficient on what they are being trained to do. For more information, refer to your text book (pgs. 75-81)Rubric for point deductions other than content. Dimensions Excellent (no deductions)
(50-75% deduct.) Weak (75 – 100% deduct.) Score and Notes Elements of Style: Up to 5 points deducted Sentences are complete and well-constructed. Clear and logical transitions between sentences, paragraphs, and sections. Vocabulary used is appropriate to assignment, precise, and unambiguous. Writing tone is suitable to the topic and the audience. Sentences are somewhat complete and well-constructed. Transitions between sentences, paragraphs, and sections are somewhat weak or vague. Vocabulary used is somewhat appropriate to assignment, adequate, and unambiguous. Writing tone is somewhat suitable to the topic and the audience Sentences are incomplete and poorly constructed. Little or no transitions between sentences, paragraphs, and sections. Vocabulary used is inappropriate to assignment, careless, and ambiguous. Writing tone is unsuitable to the topic and the audience. Grammar: Up to 2.5 points deducted Grammar and punctuation used throughout document is excellent. No spelling errors or improper word usage. Proofreading of paper is evident throughout the entire document. Grammar and punctuation used throughout document is correct. Minimal spelling errors and improper word usage (<5). Proofreading of paper is evident throughout most of the document. Grammar and punctuation used throughout document is poor. Spelling errors and/or improper word usage occurs frequently (<5). Proofreading of paper is not evident throughout document. MLA Citation: Up to 2.5 point deducted Where included, research is properly cited. A properly formatted work cited page is included Paper is properly spaced. Proper font and point size is used Used proper heading format, title and pagination Complete cover page included Not Applicable Research is not properly cited throughout the paper A properly formatted work cited page is not included Work cited page is included, but improperly formatted Paper is not properly double spaced Proper font and point size is not used Improper heading format, title, and/or pagination used