F&b manangement

Faculty of Professional Studies
The London School of Hospitality & Tourism

BA (Hons) International Culinary Arts
Academic Year: 2012 / 2013

Module: Food and Beverage Management
Module Code: TH6000IH
Module Tutor: Professor David Foskett & Andrew Pennington
Student Numbers: 21115892 21127069 9684321

Assessment: Evaluation of The Red Lion (Stoke Poges)
Wordcount: 3264

Contents
Page
1. Introduction 1 2. Methodology 1 3. Company information 1 4.1. Location 1 4.2. Mitchells & Butlers 2 4.3. PCDG 2 4.4. The Red Lion 2 4. Target Customer 2 5. Macro-environment 3 6.5. Political 4 6.6. Economic 4 6.7. Social 4 6.8. Technological 4 6.9. Legal 5 6.10. Environmental 5 6. Red Lion’s SWOT analysis 5 7.11. Strenghts 5 7.12.1. Building 5 7.12.2. Setting 5 7.12.3. Financial ability 5 7.12.4. Strong use of marketing tools 6 7.12.5. The menu 6 7.12. Weaknesses 6 7.13.6. Staffing 6 7.13.7. Average online reputation 6 7.13.8. Location 6 7.13.9. Menu 7 7.13.10. Limited parking 7 7.13. Opportunities 7 7.14.11. New nutritional requirements 7 7.14.12. Internet and social media 7 7.14.13. Locality 8 7.14.14. New developments around the restaurant 8 7.14. Threats 8 7.15.15. Convenience of substitute products 8 7.15.16. Increase in operational costs 8 7.15.17. Competitors 8 7. Competition 9 8.15. Supermarkets 9 8.16. Wexham hospital 9 8.17. Local pubs and restaurants 9 8.18. Fast food & take away restaurants 9 8.19. High Street chains 10 8.20. Fine dining 10 8. The Menu 10