Research$-$Based Group Project for Dining Room Operations

Project Goal: Conduct research and create a comprehensive report and

presentation analyzing a current trend or issue in the dining room service industry,

while applying knowledge from all course units.

Group Size: $6$ students $($unless otherwise approved by the lecturer$)$

Project Value: $10\%$ of course grade

Instructions:

$1.$ Choose a Research Topic: Select a relevant and interesting topic related to

dining room operations : Sustainability practices in restaurants $($e$.$g$.,$ local sourcing, waste

reduction$)$Conduct Research: $.$ Each group will conduct in$-$depth research on their

chosen topic. Utilize various research methods such as:

o Academic journals and articles related to hospitality and dining

services

o Industry reports and publications

o Online resources and interviews with industry professionals

o Case studies of successful restaurants or innovative service models

$3.$ Apply Course Knowledge: While researching and creating your report,

ensure you connect your findings to the specific learning objectives and

content covered in each unit:Unit $4($Types of Guest$)$: Explain how your topic affects

understanding and catering to different guest types and their needs.Create a Report and Presentation: Develop a well$-$structured report outlining

your research findings, analysis, and insights.