ASSESSMENT 1: GROUP CASE STUDY Appendix: Assessment Tasks Weighting: 35 % final mark Due Date: Week 7, Sunday 10 th September by 23:59 Submission: Turnitin, Moodle Word limit: 2500 words (+/-10%) Subject Learning Outcomes Assessed: LO1, LO2, LO3 Assessment Background: This is a group case study (3 students max.), where students are expected to demonstrate and apply knowledge of food and beverage service management and control processes by analysing the food and beverage management functions of high-end restaurants. Students will assess the effects of the COVID-19 pandemic on the business models of food and beverage providers and develop recommendations for complex business challenges faced by high-end restaurants. Task: In groups of 3, students are required to read the case study High-end restaurants during COVID-19: The beginning of a new fine-dining era? (available on Moodle). After familiarising yourselves with the case study, the group should self-select a restaurant from the Pellegrini list of 50 Best Restaurants in the World (www.theworlds50best.com/list/1-50) and prepare a report in response to the following scenario: As consultants, you have been asked to analyse the recent trends and their influences on the high-end restaurant sector and provide a written report to a client your selected restaurant from the Pellegrini list of 50 Best Restaurants in the World. The restaurant owner has also requested that you provide recommendations for their business model to help the restaurant create, deliver, and capture more value, as the world recovers from one of the greatest crises in modern history. Your report to the client should reflect on Business Model Canvas theory and concepts learned in this subject to address the following eight (8) aspects: 1) How has the value proposition of high-end restaurants changed during the COVID-19 crisis? How do you see it is changing in the near and long-term future? What are your recommendations for the future value proposition of the selected restaurant? 2) Why have high-end restaurants refocused their customer targeting strategy? Are they likely to sustain this approach and would you recommend this as a future strategy to your client? 3) How has the altered value proposition of fine-dining restaurants driven a change in the type of customer relationships they have had to develop and nurture, and the type of channels (distribution and promotion) they have had to utilise? How are these aspects going to be affected in future? What recommendations would you offer your client in relation to these two building blocks? Student Subject Outline BHM202 F&B Management S2-2023 Page 12 of 21 4) Will the value(s) that customers are willing to pay for change in the future? How could this affect the income and revenue streams of high-end restaurants after the pandemic? What recommendations would you offer your client to help neutralise this threat? 5) What effect would your recommendations have on the running costs of your client? How could the restaurant create and sustain a more profitable business model? 6) Would your recommended value proposition, channels, customer relationships, and revenue streams require the adoption of new key activities and key resources? 7) Considering the supply chain, and reflecting on the importance of fine dining restaurants for destinations, what key partners could your client collaborate with to create greater value for their customers and communities overall? 8) How can your upscale client thrive in the new normal? Provide recommendations. Case Study Reference: Osorio, S.G., Delevska, A., and Matheis, P. (2021). High-end restaurants during COVID-19: The beginning of a new fine-dining era? in M., Sigala, R., Presbury, K.A., Smith, M., Fang, & A., Yeark, Case Based Research in Tourism, Travel, Hospitality and Events, Singapore: Springer Nature. Report Requirements: Your response should be submitted in the form of a report, containing an introduction, main body and conclusion. You are expected to create your own headings and subheadings in the body of the report. Your introduction should clearly acknowledge your chosen restaurant from the Pellegrini list of 50 Best Restaurants in the World. Remember, this is the client for whom you are writing this report and developing recommendations. o You should create a separate (sub)section where you briefly summarise the response taken by this restaurant during the COVID-19 crisis before presenting your analysis and recommendations in relation to the eight (8) points outlined on the previous page. The report must be written in third person and presented professionally, typed using 12-point Times New Roman font, justified, and single line spacing. In-text references must be used where appropriate, and a Reference List must be included presenting at least 10 sources: - At least 4 of these should be academic sources - At least 6 of these should be non-academic sources - Using Harvard referencing style - The Reference List is not included in the word count - For referencing information, please consult the Harvard Referencing Guide available through: https://melbournepolytechnic.spydus.com/reference.html Please include a Cover Page which provides your names, subject name, subject code, and your lecturers name, your workshop day and time, as well as your word count (the Cover Page is not included in the word count). Student Subject Outline BHM202 F&B Management S2-2023 Page 13 of 21 High Distinction (80-100) Distinction (70-79) Credit (60-69) Pass (50-59) Fail (0 49) Report Scope (5 marks) Outstanding setting of the scene that clearly outlines the selected hospitality client and summarises the response taken by this restaurant during the COVID-19 crisis. Provides excellent context for the report in an engaging and thought-provoking way. Effective setting of the scene for the report that identifies the selected hospitality client and summarises most of the actions implemented by this restaurant during the COVID-19 crisis. Provides effective context for the report. Satisfactory setting of the scene for the report that identifies the selected hospitality client, however may not effectively summarise the actions implemented by this restaurant during the COVID-19 crisis. Provides good context for the report and outlines its purpose. Adequate setting of the scene that provides basic context forthe report. It identifies a selected client, however doesnt provide adequate background information on their response during the COVID-19 crisis. Outlines the purpose, however it may not be clear and coherent enough to warrant a higher award. The basic requirements are not adequately met. Lack of attempt has been made to compose an effective introduction of the selected client. Analysis and synthesis of solutions (15 marks) Analysed and synthesised an advanced, integrated, and complex body of information and developed and evaluated critical specialist, functional and innovative hospitality solutionsreflecting on relevant BMC theory. Analysed and synthesised an advanced, integrated and complex body of information and developed and evaluated specialist, functional and innovative hospitality solutions reflecting on relevant BMC theory. Analysed contemporary BMC theoretical information and developed and evaluated specialist and functional hospitality solutions. Described BMC theoretical information and attempted to develop specialist and functional hospitality solutions. Lack of analysis and operational and theoretical information related to the BMC presented; inadequate identification and justification of functional hospitality solutions. Assessment of recommendations (5 marks) Clear and succinct recommendations based on research and analysis of key evidence that demonstrates an understanding of new business models. Clearrecommendations based on analysis that demonstrates an understanding of new business models. Recommendations based on analysis with some justifications related to the new business models. Recommendations based on evidence but not directly related to the new business models. Recommendations are not related to evidence or the new business models. Recommendations without explicit justification. Presentation (1.5 marks) Sophisticated level of professional language. Paragraphssuccinct with excellent ability with grammar, vocabulary and spelling. Professional literacy well demonstrated. Substantial ability with grammar, spelling and vocabulary. Generally good ability with grammar and spelling; appropriate vocabulary. Only generally level of control over grammar, fair ability with spelling and vocabulary. Language is not professional. Inadequate ability with grammar, poor vocabulary and spelling. Referencing (1.5 marks) Minimum 10 references (academic and industry). Accurate use of Harvard Referencing style in in-text referencing and in the reference list. Minimum 10 references (academic and industry). Use of Harvard Referencing style in in-text referencing and in the reference list. Minimum 10 references (academic and industry). Use of Harvard Referencing style in intext referencing but not the reference list (or vice versa). Few inaccuracies with Harvard Referencing style. Minimum 10 references(academic and industry) but lacks specificity. A range of inaccuracies with Harvard Referencing style. Insufficient references and/or significantly inaccurate Harvard Referencing style. There are on in- text references or no reference list or both are missing. Teamwork and Consistency (4 marks) Holistic reflection of divergent perspectives and insights into an integrated report, representative of various informed positions on the topic. Well-integrated contribution by all team members, which reflects, accounts for and synthesises different perspectivesinto a focused and consistent report. The work reflects a coordinated contribution by all team members and constructs a sustained focus in its response to the task. Small number of inconsistencies in the report. The work reflects a disparate contribution by the team, but maintainsrelevant focusin its response to the task. A number of inconsistencies in quality of the report. Contributions appear individual ratherthan as a team effort. Group members have worked in isolation. Academic Report Requirements (3 marks) Report fulfills all requirements: Table of contents; effective headings used; Page numbers supplied; Times New Roman Pt 12, justified, single line spacing; Appendices. Report fulfills almost all of report requirements: Table of contents; effective headings used; Page numbers supplied; Times New Roman Pt 12, justified, single line spacing; Appendices. Report fulfills most of report requirements: Table of contents; effective headings used; Page numbers supplied; Times New Roman Pt 12, justified, single line spacing; Appendices. Report includes some of the report requirements. Table of contents; effective headings used; Page numbers supplied; Times New Roman Pt 12, justified, single line spacing; Appendices, but some elements missing. Report includes some of the report requirements. Many elements missing. Student Subject Outline BHM202 F&B Management S2-2023 Page 15 of 21

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