Food And Beverages At Southwestern University Football Games Case Study

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Food and Beverage

...What is Food and Beverage Service? * Food and Beverage service is the "food and beverage flow" (from the purchasing of the foods to service to the customer) mainly concerned with the delivery and presentation of the food to customer, after completion of the food production. * Sometimes, it involves transportation if there is a separation of production and service facilities. Beverage * French bevrage, from boivre ("to drink"), from Latin bibō . * It is also said to be derived from the Latin word ‘Bever’ meaning rest or repose from the work. * The term beverage refers to all kinds of potable drinks which have thirst quenching, refreshing, stimulating, and nourishing properties. * Any potable( drinkable) liquid can be termed as beverage which regulates the stomach system and balances the pH level. * Beverages are consumed mainly to quench thirst , compensate loss of body fluid due to perspiration, feel fresh and active, as rituals, during social gatherings, and during and after eating. * Broadly beverage can be classified into two ways; 1. Alcoholic Beverage 2. Non- Alcoholic Beverage What is Alcoholic Beverage? * Alcohol is a colorless, odorless and volatile liquid. * It is a potable liquid containing ethyl alcohol or ethanol(C2H5OH) of 0.5 per cent more by volume. * The percentage of alcohol in a drink varies from 0.5 to 95 per cent , depending upon the method of preparation. * Alcohol is obtained by fermenting a...

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Head Injuries in the Game of Football

...Head Injuries in the Game of Football Head Injuries in the Game of Football 250,000 people age 19 and younger were treated in emergency rooms for concussions and other sports- or recreation-related brain injuries in the country in 2009. That was an increase from 150,000 in 2001 (Cleared to Play). Did you know that high school athletes sustain an estimated 136,000 to 300,000 concussions per year (Moms Team)? How about that 24.7 percent, out of all the patients who were admitted into an emergency department with a traumatic brain injury (TBI), obtained their head injury while playing football (Swarm Interactive)? That is higher than any other sport or activity associated with TBIs. Brain injuries contribute one third of all injury-related deaths in the United States and 75 percent of those injuries are concussions (CDC). It is easy to conclude that head injuries are extremely dangerous and can be easily obtained. For these reasons, people should be informed of how football can be immensely risky to play and how the sport is associated with brain injuries. Numerous retired professional football players now suffer from a degenerative disease called Chronic Traumatic Encephalopathy (CTE). This disease is caused by countless hits to the head or body, causing small concussions (ESPN). CTE is a build up of a protein that garrotes brain cells that control one’s emotions, memory, perceptions, and more. As far as we have seen, the disease also causes serious depression, dementia,......

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Food and Beverage

...as Monsanto and Dupont and agribusiness such as Archer-Daniels-Midland and Bunge. PROCESSING Food processing is an integral part of the value chain and involves the processing of raw food commodities into forms that can be easily distributed and sold to consumers. This division is further divided into the following: Food, Major Diversified: Kraft Foods, Kellogg Company Beverages, Alcoholic & Non-Alcoholic: Coca-Cola Company, Pepsico, Diageo Confectioners: Cadbury, Mars DISTRIBUTION This is the final stage of the F&B value chain and entails the distribution of finished or near-finished food products to consumers. This industry includes: Grocers/Supermarkets: These provide processed but unprepared food to customers, e.g., Wal-Mart. Quick Service Restaurants: These fast food restaurants serve ready-to-eat food, e.g., Yum! Brands, McDonalds. Casual & Upscale Restaurants: They serve full meals to consumers, e.g., Darden Restaurants. F&B sector overview and trends • The global F&B industry was valued at $5.7 trillion USD in 2008 and is expected to increase to more than $7 trillion USD by 2014, witnessing a CAGR of 3.5 percent. 2. • The global food products industry, which consists of agricultural products and packaged foods, generated revenues of $3.2 trillion USD in 2008. This is expected to increase at a CAGR of 4.6 percent to $4 trillion USD by 20133. • The global beverage industry, which consists of soft drinks, beers, ciders, spirits and wines, was valued at $1.4......

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Food and Beverage

...professional recommendations would be provided to improve the difficult situation that the management is facing. Procedures As mentioned by Lockwood, Alcott and Pentelidis (2008) “The food and beverage operations largely follow a basic input, process, output model.” This model consists of the following steps in the operation that begins with the purchasing, receiving, storing and production which will be explained in further details below. Purchasing of food and beverage The purchasing function is the beginning of the whole operations cycle and it is responsible for selecting and procuring the needed products at the most economical prices. As mentioned by Leslie (1987) “Purchasing function oversees the purchasing, procurement, recording the receiving, correct storage of goods and ensuring continuity of supply of items to consumers and also finding cheaper and more efficient sources of supply. This is further supported by Alonso and Ogle (2008) “ The manager must ensure that this department works in a systematic order as it is the main core of the process. Their primarily responsibilities are to maintain adequate supply and quality, obtain the lowest possible price and maintain the company’s competitive position.” According to Lockwood, Alcott and Pentelidis (2008) “When purchasing of food, it is necessary to consider what the true cost of the item will be in relation to what the printed price list from the supplier states it to be.” Leslie (1987) further added......

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Food and Beverages at Southwest University Football Games

...Chapter 1 Case Study Southwestern University Football 1. Total fixed cost that must be covered at each home game. $100,000/5= $20,000 2400*$2.00=$4800 7*5*6=$1260 The following fixed costs must be covered for each of the 5 home games. $20,000 in food service salaries, $4800 for 6 concession stands and $1260 in hourly wages for the 36 workers. This brings the total fixed cost per game to $26060 20000+4800+1260=26060 2. Portion of fixed costs allocated to each item sold. Soft drink sales 25% or $6515 Coffee sales 25% or $6515 Hot Dog sales 20% or $5212 Hamburger sales 20% or $5212 Miscellaneous snacks 10% or $2606 3. What unit of sales is required to achieve the breakeven point? Soft drinks cost $.75 and sell for $1.50, revenue from soft drinks $.75 per drink The breakeven point for soft drinks is 8687 drinks (6515/.75) Coffee cost is $.50 and sells for $2.00, revenue from coffee $1.50 per cup The breakeven point on coffee is 4343 cups (6515/1.50) A hot dog costs $.80 and sells for $2.00, revenue from each hot dog sold is $1.20 The breakeven point for hot dogs is 4343 hot dogs sold (5212/1.20) Hamburgers cost $1.00 and sell for $2.50, revenue from each hamburger sold is $1.50 The breakeven point for hamburgers is 3475 sold, (5212/1.50) Miscellaneous snacks cost $.40 and sell for $1.00, revenue from snacks is $.60 The breakeven point for snacks is 4343 sold (2606/.60) 4. What dollar amount of sales is required per item and in total to......

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Food Beverage

... Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to:  Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done by the major firms of food suppliers and their...

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Food and Beverages at Southwestern University

...CASE STUDY No. 1: FOOD AND BEVERAGES AT SOUTHWESTERN UNIVERSITY FOOTBALL GAMES GROUP 3: Bascos, Regina Domingo, Eina Gali, Geralyn Lirio, Pau Plaza, Mayet Tecson Carla I. CASE BACKGROUND Southwestern University (SWU) is a state college and long time football power house as one of the top 20. With its goal of reaching the no.1 ranking, in 2010 they hired the legendary Bo Pitterno as head coach. After just announcing the new coach’s arrival, from an average of 25,000-29,000 season tickets increased by 10,000. Despite the yearly increase in attendance, the no. 1 ranking remained elusive. Continuous growth in attendance then brought more challenges to the Southwestern University such as the need for bigger stadium and complaints on seating, parking, long lines and concession stand prices. Thus, the University President, Dr. Marty Starr concern was not only on the cost of expansion versus acquisition of new stadium but also on the ancillary services. He wanted all various support activities such as parking lots, game programs and food services to be handled as profit centers. Dr. Starr instructed the Stadium Manager, Hank Maddux during their recent meeting to develop a break-even chart and related data for each of the centers. Among the ancillary services, Dr. Starr wanted to have first the break even report for the Food Service area ready on their next meeting. Table 1 containing the estimated selling per unit and variable cost......

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Food and Beverages Operation

... Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food......

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Food & Beverage

...Introduction: We are the members of the management team of the Food and Beverage Department of a 5-star hotel located in city center. The occupancy rate of the hotel has been stable for the past three months at the level of 85%, but the profit generated from our department has been rather unsatisfactory, compared with our historical data and the performance of our competitors. Aims: The aim of preparing this business proposal is to illustrate our plan of how to improve the profitability of our department. In order to improve the profitability of our department, we need to identify what are the (1) problems as well as how to tackle those problems and (2) what else we can do. (1) Problems and Solutions: (Profit sensitivity analysis) By using the method of profit improvement, Profit Sensitivity Analysis, we can identify some key factors of a business, which are products, services (about staff and equipments), the prices and the atmosphere and mood. More important is that the existed problems of our department, in a certain extent, can negatively affect the key factors. Therefore, we need to take the initiative to tackle those problems as soon as possible. At first, the most significant factor should be the quality of our products. Thus, we should be concentrated on our ingredients and dishes. However, we are facing some problems. Some of our ingredients come from Japan and the nuclear problem leads to some negative effects like some of the materials are......

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Food and Beverages

...ANALYSIS OF FOOD AND BEVERAGE INDUSTRY Table of Contents Introduction 3 Case Study- Part 1 3 1. Types of Menu 3 1.1 The Lamb- pub 3 1.2 Berners Tavern- restaurant 3 2. Food production system 4 2.1 The Lamb- pub 4 2.2 Berners Tavern- restaurant 4 3 Service systems 5 3.1 The Lamb- pub 5 3.2 Berners Tavern- restaurant 5 4. Implications of staff of different systems (comparison and discussion between two establishments) 5 5. Conclusions in regards to menu suitability and establishment of F & B 6 5.1 The Lamb- pub 6 5.2 Berners Tavern- restaurant 6 6. Recommendations for a better system 6 Case study –Part 2 7 An explanation of the purpose of using a cost of the recipe. 8 Case study -3 10 3. Providing food & beverage in hospitality event 10 3.1 Deciding event for dinner 10 3.2 Event action plan 10 3.3 Sending Invitations 11 3.4 Food & drink menu 11 3.5 Service plan 11 3.6 Table plan 11 3.7 Calculation of event costs 12 3.8 Overall plan 13 3.9 Safety and security 13 3.10 Shopping list 13 3.11 Evaluation 13 3.12 Implementation & delivery 13 Conclusion 13 References: 14 Introduction Food and Beverage is an important part in the hospitality industry. It is through this department where a large amount of business is being transacted on a high note (Park et al. 2014). There should an arranged system to serve the food. There are many different sectors of the food industry that is needed to maintain the total sector...

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Case Study Food and Beverage at Swu Football

...Discussion Question 1 Dr. Marty Star, Please see the below report and calculations regarding Food and Beverage Services at Southwestern University Football games. 1. Total fixed cost that must be covered at each of the games are: Food service salaries = $20,000 Rental fees = 2,600 x $3 = $7,800 Booth worker wages = 6 x 6 x 5 x $10 = $1,800 Total fixed cost per game = $20,000 + $7,800+ $1,800 = $29,600 2. The portion of the fixed cost allocated to each of the items is shown in the table below:   | Percent | Allocated fixed | Item | revenue | cost | Soft drink | 25% | $7,400 | Coffee | 20% | $5,920 | Hot dogs | 20% | $5,920 | Hamburgers | 20% | $5,920 | Popcorn | 10% | $2,960 | Misc. snacks | 5% | $1,480 | | | $29,600 | 3. The break-even points for each item are calculated by computing the allocated fixed cost for each item divided by the profit margin of each item. These are shown in the table below:   | Selling | Variable | Profit | Percent | Allocated | Break even | Item | price | cost/ unit | margin | revenue | fixed cost | volume | Soft drink | $2.50 | $0.65 | $1.85 | 25% | $7,400 | 4,000.00 | Coffee | $2.00 | $0.40 | $1.60 | 20% | $5,920 | 3,700.00 | Hot dogs | $2.50 | $1.20 | $1.30 | 20% | $5,920 | 4,553.85 | Hamburgers | $3.00 | $1.40 | $1.60 | 20% | $5,920 | 3,700.00 | Popcorn | $3.00 | $1.90 | $1.10 | 10% | $2,960 | 2,690.91 | 4. The dollar sales for each item at......

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Food and at Southwestern University Football Games

...Quantitative Methods for Project Management 4/27/2009 7:50 AM International Institute of Project Management 2 of 4 Username: bryongaskin In Time: 4/27/2009 7:41:08 AM GMT Home Course Main page Profile Manager Access Details Feedback Contact Us FAQ Logout http://www.iipmchennai.org/shop/db/docs/dloadables/studymat/qmpm/cas... Case Study - Exercises Food and Beverages at Southwestern University Football Games Southwestern University (SWU), a large state college in Stephenville, Texas, 30 miles southwest of the Dallas / Fort Worth metroplex, enrolls close to 20,000 students. The school is the dominant force in the small city, with more students during fall and spring than permanent residents. A longtime football powerhouse, SWU is a member of the Big Eleven conference and is usually in the top 20 in college football rankings. To bolster it chances of reaching the elusive and long-desired number-one ranking, in 1999 SWU hired the legendary Bo Pitterno as its head coach. Although the number one ranking remained out of reach, attendance at the five Saturday home games each year increased. Prior to Pitterno’s arrival, attendance generally averaged 25,000 – 29,000. Season ticket sales bumped up by 10,000 just with the announcement of the new coach’s arrival. Stephenville and SWU were ready to move to the big time! With the growth in attendance came more fame, the need for a bigger stadium, and more complaints about seating, parking,......

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Food and Beverages at Southwestern University Football Games

...Food and Beverages at Southwestern University Football Games The total fixed cost per game includes salaries, rental fees, and cost of the workers in the six booths. These are: Salaries  $20,000 Rental fees  2,400  $2  $4,800 Booth worker wages  6  6  5  $7  $1,260 Total fixed cost per game  $20,000  $4,800  $1,260  $26,060 The cost of this allocated to each food item is shown in the table: Percent Allocated fixed Item revenue cost Soft drink 25% $6,515 Coffee 25% $6,515 Hot dogs 20% $5,212 Hamburgers 20% $5,212 Misc. snacks 10% $2,606 The break-even points for each of these items are found by computing the contribution to profit (profit margin) for each item and dividing this into the allocated fixed cost. These are shown in the next table: NUM="3"> Selling Var. Profit Percent Allocated Break even Item price cost margin revenue fixed cost volume Soft drink $1.50 $0.75 $0.75 25% 6515 8686.67 Coffee $2.00 $0.50 $1.50 25% 6515 4343.33 Hot dogs $2.00 $0.80 $1.20 20% 5212 4343.33 Hamburgers $2.50 $1.00 $1.50 20% 5212 3474.67 Misc. snacks $1.00 $0.40 $0.60 10% 2606 4343.33 To determine the total sales for each item that is required to break even, multiply the selling price by the break even volume. The results are shown: Selling Break even Dollar volume Item price volume of sales Soft drink $1.50 8686.67 $13,030.00 Coffee $2.00 4343.33 $8,686.67 Hot......

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Food Beverage

...Bangladesh is a developing country and the population in Bangladesh are congenial for beverage business. In Bangladesh there are more than 16,00,00,000 people here so beverage industry have a bright future. Entrepreneurs have already taken some initiative to develop in these sector. Some successful beverage companies in Bangladesh as follows: 1.Transcom Beverages Ltd: Transcom Beverage Ltd (TBL) is the exclusive PepsiCo Franchisee for Bangladesh. TBL owns and operates modern plants in Dhaka and Chittagong for bottling the renowned soft drink brands such as, Pepsi, 7UP, Mirinda, Slice, Mountain Dew, Pepsi Diet and 7UP Light. The company is emerging with the motto to deliver sustained growth in Bangladesh and move towards dominant Beverage Company, delighting & nourishing every Bangladeshi, by best meeting their everyday beverages needs & stakeholders by delivering performance with purpose, through talented people. Visit website : www.transcombd.com Contact with Transcom Beverages Ltd: Gulshan Tower Plot# 31, Road# 53 Gulshan North C.A, Gulshan-2, Dhaka-1212 Phone : (+880-2) 8818327, 8814662, 8855371, 9561770 || Fax : (+880-2) 9887373, 9887376 2.Akij Food & Beverage LTD: Akij Food & Beverage Ltd. has been established at a beautiful site Krishnapura, Dhamrai of Dhaka. It has come with the best food & beverage in Bangladesh. There are various types of drink. Mojo is the brand name of cola, Lemu is the brand name of Lemon and Speed is the brand......

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Food and Beverage Manager

...Gaetano De Pasquale EDUCATION 2016 2006 SDA BOCCONI, Milan, Italy Master of Management in Food & Beverage BUSINESS AND ECONOMICS UNIVERSITY, Perugia, Italy BA in Tourism Business Management Specialization: Hotel and Restaurant Management Exchange program: Deusto Business School, Bilbao, Spain PROFESSIONAL EXPERIENCE 2011 - 2016 COSTA CRUISES S.P.A, Genoa, Italy Italian cruise company Bar Supervisor ▪ Managed multidisciplinary team of 110 bar staff of different cultures on board cruise ships with 4500 guest capacity ▪ Supervised operations of 20 Bars. Increased revenues by 15% through use of report analysis to promote higher margin products ▪ Directed 12 different mentor programs to provide training in sales procedures and public Health compliance to over 100 participants ▪ Minimized refund errors by 30% through enhancing staff competency in bills accounting and service recovery ▪ Reduced inventory cost by 20% of beverage department by evaluating trend of consumption and purchase behaviors ▪ Managed and forecast stock inventory for 99 days world tour itineraries. Ensured full availability of product range whilst minimizing excess stock Start-Up Costa Diadema, Fincantieri Shipyard Construction, October 2014: ▪ Supervised construction of 20 Bars and Lounges and introduced 4 new concepts to increase revenues by 20% 2008 - 2010 COSTA CRUISES S.P.A, Genoa, Italy Italian cruise company Onboard Tour Specialist & Port Lecturer ▪ Coordinated......

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...1. Fixed costs per game include $20,000 food service salaries, $4,800 to cover costs of 6 concession stands (this includes electricity, hot water, and security), $1,260 in hourly wages for 36 concessionaires. Total fixed costs per game: 20,000 + 4,800 + 1,260 = $26,060 2. Soft drink sales need to cover 25% of fixed costs, or $6,515 Coffee sales need to cover 25% of fixed costs, or $6,515 Hot dog sales need to cover 20% of fixed costs, or $5,212 Hamburger sales need to cover 20% of fixed costs, or $5,212 Miscellaneous snacks need to cover 10% of fixed costs, or $2,606 3. A soft drink costs $0.75 and is sold for $1.50, bringining in $0.75 of revenue. To reach the soft drink break-even point, $6,515/$0.75 = 8,687 must be sold. A cup of coffee brings in $1.50 in revenue. $6,515/$1.50 = 4,343 cups of coffee need to be sold. A hot dog brings in $1.20 in revenue. $5,212/$1.20 = 4,343 hot dogs need to be sold. A hamburger brings in $1.50 in revenue. $5,212/$1.50 = 3,475 hamburgers need to be sold. A miscellaneous snack brings in $0.60 in revenue. $2,606/$0.60 = 4,343 snacks need to be sold. 4. 8,687 soft drinks at $1.50 each bring in $13,030.50. 4,343 cups of coffee at $2.00 each bring in $8,686.00 4,343 hot dogs at $2.00 bring in 8,686.00. 3,475 hamburgers at $2.50 each bring in $8,687.50 4,343 snacks at $1.00 each bring in $4,343.00 Total break-even food service sales: $43,433.00 5. Spending estimate...

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