Advanced Foodservice Operations Management
Section I – Concept and Target Market
Section II – The Menu
Section III – Beverage Pairings and Final Menu
Section I – Concept and Target Market
For Section I of the project you will be imagining a food and beverage operation that will form the basis of the remaining sections of the project. Please provide the name of your establishment and the city in which it is located. Additionally, please provide a concise description of your establishment’s concept (like high-end wine bar or Irish Pub) and the strategy by which you mean to compete (price, quality, etc.).
Also, describe the demographic and psychographic characteristics of the market you will be targeting.
DETAILED ASSIGNMENT
