Food & Beverage Service & Operations: Assignment 2 – Research Paper

About this Assignment

Production, which comprises everything from the processing of meats and packaged foods to the creation of alcoholic and non-alcoholic beverages, is a major aspect of food and beverage industry. In this course, you learned about various topics in production, including food and beverage purchasing, food preparation and safety, menu planning, and equipment selection.

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For this assignment, you will select one prompt related to a food and beverage service topic and write a research paper about it. The paper must be 1,000-1,500 words and be double-spaced in APA format with Times New Roman size 12 font.


Select one of the following prompts for your assignment. Research the topic and use what you have learned in the course to create your research paper.

Identify infrastructure problems and sanitation issues that can lead to foodborne illness outbreaks in food service establishments. Analyze strategies that are currently being employed in the food and beverage industry to address these issues, detailing at least one strategy that you think is highly effective in preventing these outbreaks.
Identify and describe factors that a new food and beverage operation must consider when selecting fruit, vegetables, beef, poultry, fish, wheat and baking products, and other foods. Explain how selection factors impact operational costs and menu prices and analyze at least one strategy companies can use to lower costs while preserving quality.
Discuss the role of nutrition and dietary restrictions in menu planning for food and beverage operations. Identify and analyze the impact of menu choices on consumers, including those costumers who must consume food that is prepared according to kosher or halal guidelines.
Identify trends in kitchen design and storage design in the food and beverage industry. Analyze the impacts of design on food preparation, food safety, and inventory control in food service operations and explain how they can affect a company’s success.
Using Sources

You may refer to the course material for supporting evidence, but you must also use 3 sources and cite them using APA format. Please include a mix of both primary and secondary sources, with at least one source from a scholarly peer-reviewed journal. If you use any lessons as sources, please also cite them in APA (including the lesson title and instructor’s name).

Primary sources are first-hand accounts such as interviews, advertisements, speeches, company documents, statements, and press releases published by the company in question.
Secondary sources come from peer-reviewed scholarly journals, such as the Journal of Foodservice Business Research. You may use sources like JSTOR, Google Scholar, and Hospitality & Tourism Complete to find articles from these journals. Secondary sources may also come from reputable websites with .gov, .edu, or .org in the domain. (Wikipedia is not a reputable source, though the sources listed in Wikipedia articles may be acceptable.)

If you’re unsure about how to use APA format to cite your sources, please see the following lessons:

What is APA Format? Style & Definition
How To Format APA Citations
Grading Rubric

Your essay will be graded based on the following rubric:

Category Unacceptable (0-1) Needs Improvement (2-3) Good (4) Excellent (5) Total Possible Points
Clarity (x2) Vague or unclear writing; reader is left with several unanswered questions Writing is ambiguous in a few areas; overall content is either not fully explained or is too wordy for the content included Phrasing and word choice are mostly effective; explanations and descriptions are thorough without being wordy Syntax is very clear and concise. All supporting explanations and descriptions are precise, thorough, and efficient 10
Structure and Organization (x2) Disorganized and illogical structure hinders understanding Somewhat disorganized, but structure does not detract from understanding of main points Structure is logical; main points are supported by organization; introduction and conclusion are included Organization is logical; structure enhances clarity and delivery of main ideas; introduction and conclusion are connected well to supporting content 10
Formatting (x2) Not appropriately formatted for specified assignment type Frequent and significant errors in formatting, but follow general guidelines Formatting is generally good with a few minor errors Formatting is accurate and consistent with no errors 10
Purpose & Evidence (x2) Evidence is nonexistent or irrelevant to overall purpose; fewer than three sources are cited or all citations are from non-reputable sources Evidence from three cited sources is present but does not tie directly to main points and purpose of the paper Evidence from at least three cited sources clearly supports and relates to overall purpose and the paper’s main points Evidence from at least three cited sources is well-integrated and enhances the paper; main points are thorough and well-developed, connecting clearly to overall purpose 10
Mechanics (x2) Incorrect spelling, punctuation, capitalization, and use of standard English grammar hinders understanding Several instances of incorrect spelling, punctuation, capitalization, and usage of standard English grammar Few instances of incorrect spelling, punctuation, capitalization, and usage of standard English grammar No instances of incorrect spelling, punctuation, capitalization, and usage of standard English grammar 10

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