Foodservice Management - Principles and Practices

Assignment Introduction: Developing a budget and marketing plan

anticipate your major expenses and prepare a budget worksheet of these expenses. Try to be as detailed and realistic as possible by including estimated expenses for labor, food, beverage and other necessary operating costs. Describe your planning process and explain, with supporting reasons, the type of budget you think would be appropriate for your operation.

Part 2: Using the same foodservice establishment, and based on concepts introduced in the Unit 8 readings, develop a basic marketing plan. Include your mission statement, at least two core values, and a SWOT analysis.

Unit 9 Expense Budget and Marketing Analysis

Part 1: Expense Budget

Estimated expense budget worksheet:

Specific Expense	Estimated Amount in Dollars	Brief explanation of expense
	(add more rows as needed)

Analysis of budget:

(This will include an explanation of your planning process and justification of your choices.)

Part 2: Marketing Plan

Mission Statement:

(This will be a general statement about what your foodservice establishment will do.)

Two Core Values:

(This expands on your mission statement and specifies the organizations values.)

SWOT Analysis (include 2 examples for each):

Strengths:	Weaknesses:
Opportunities:	Threats:

Two Marketing Strategies:

(This will include two specific marketing strategies you will use to meet your foodservice business objectives.)

Marketing Analysis:

(This will include a justification of your plan and an explanation of your choices.)