Work Based Learning: Menu Development Project in Hospitality Sector

Work Based Learning

Table of Contents
INTRODUCTION ..........................................................................................................................1
MAIN TASK...................................................................................................................................1
Planned and initiated project by setting target, aim and objective of project.........................1
Managed, evaluation and monitor progress of project by using project life cycle from starting
point to completion point........................................................................................................2
How project is completed to meet the deadline to achieve and benefits by accomplishing aim
and objectives of project.........................................................................................................2
Reflect upon and evaluation of experience and learning by applying theory........................2
CONCLUSION ..............................................................................................................................3
REFERENCES ...............................................................................................................................4

INTRODUCTION
In hospitality sector, work based learning is the learning where front office manager
analyse and identify where the skills is needed to develop and where there is need for
improvement to be done (Ye and et. al., 2018). In this report The Waterside Inn is taken as Hotel.
This hotel is located in United Kingdom where they are providing various services which include
bedrooms, dine dinning and providing food. The main project the front office manager is going
to implement is menu development which means adding and setting food menu which means
adding new food items such as vegetarian foods, organic food and many more which help them
to explore more opportunities for growth and development of hotel. As front office manager
have to perform various duties and functions in hotel in order to implement project successfully
and in systematic manner. The report include plan and initiation of the selected project which is
menu development as it include aim, objectives and target to implement the project in proper
manner. In this report it include managing, monitoring and evaluation of process of project as
this can be done by using project life cycle which means to start a project and then there are
various stages and end with a completion of project on set time. As there are various models
which include SWOT, PESTLE and Porters five forces.
MAIN TASK
Planned and initiated project by setting target, aim and objective of project
The project is based on menu development in hotel which means to set menu according
to needs and demand of customer. In other words, it can be said that to develop menu in such a
way that help to target new customer and retaining existing customer in hotel (Al-Turki, Duffuaa
and Bendaya, 2019). As the menu development can be done for attracting customer in order to
visit their hotel which lead to increase in sales and profit of organisation. The target for project of
menu development is to explore more food items which help The Waterside Inn to expand their
business and retaining customers so they can build brand loyalty which lead to increase brand
image. The main aim of this project of menu development is to develop and increase food items
according to people they want to target as if they want to attract kids so they can food item which
include cold drinks and many more. As many people are em phasing on consuming vegetarian
and organic food products. By doing this they can achieve their aims effectively and in proper
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