To Lease or Not To Lease Your Food & Beverage Operation
This activity provides you with an opportunity to explore the benefits and limitations of running a food and beverage operation in-house, leasing a portion of the operation (e.g. banquet service), or leasing the entire operation to an outside service provider.
1. Post your answer in the discussion topic. Complete the following:
a. Choose a golf club or resort.
Find a golf club or resort facility with a food and beverage department that has a restaurant, bar, halfway house, cart service, and banquet facilities. Share the URL associated with the facility with your classmates.
Provide a brief overview of the facility by identifying its seating capacity, staff level of expertise/training, location, menus, foot traffic (rounds), and potential for year-round activity.
b. To Lease or Not To Lease.
Select 2-3 food service styles (e.g. restaurant, bar, halfway house, etc.) associated with the club/resort that you identified in part a). Then, create pro/con lists (2-3 points) to lease or not to lease the operation for each service style that you selected.
c. Recommendations.
Based on the pro/con lists that you created in part b), provide your final recommendation for each food service area: in-house operation, leasing a portion of the operation, or leasing the entire operation. Be sure to provide a brief explanation to accompany each of your recommendations.
APA
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