Critically assess and discuss why there can be inconsistencies in service and product quality in many food and beverage operations and how informed knowledge of performance objectives and their application within the transformation process may be best use
Assignment Remit:Critically assess and discuss why there can be inconsistencies in service and product quality in many food and beverage operations and how informed knowledge of performance objectives and their application within the transformation process may be best used in restaurant and bars to achieve more reliable delivery.Referencing within your essay:It is expected that reference to academic texts will only include those available in the UCB library or available via UCB e-resources. If you have used information beyond these resources you will be required to identify them and provide a short explanation in the reference section identifying the source used and rationale for its inclusion. This supporting information is to your benefit to demonstrate your research activity, provide reassurance as to its integrity and thus be reflected in a balanced and fair assessment of your efforts – failure to comply with this requirements will result in a lower mark being awarded.(We must use the school requires school library resources, if you need my account number and password , I will send an email to you)Additional Guidance:When dealing with this essay topic, you are required to apply appropriate operational management theory dealt within lecture sessions to a restaurant or bar operation you are familiar with in your own home town(my howe town is China)/city and to then compare its apparent application and outcomes to a restaurant of a similar style that you have visited in Birmingham. At the same time:• Provide a context for your essay through a discussion of the question itself in relation to the problems associated by restaurants and bars when seeking to deliver a consistent service and product but do not enter into a lengthy discussion of service quality models.• Use a range of academic sources to evaluate performance objectives and the transformation model and their application in the food and beverage sector• Identify, discuss and critically evaluate how your own selected restaurants and/or bars appear to have adopted appropriate theory to deal with issues you have highlighted and how it may be using this to deliver more consistent product and service quality.