Outline what you think are some of the principles that influence and guide Food and Beverage Service Management

Design a blueprint of the service encountered by the customer based on the case study

Recommendations highlighting best practice (2 or 3 recommendations only) NOTE - You do NOT get extra marks for extra recommendations. We are looking for detailed solutions based on experience and/or literature.

Based on the service recommendations you have provided modify/update relevant sections of your service blueprint to reflect how these changes may change the functioning of the business

Conclusion - keep it brief.

Reference List