Hospitality Management

This category is a Pilot Competition this year and is by invitation only.

In 2018-2019 the Albuquerque ACT-SO Branch will also have a four-member team participating in the Hospitality challenge.

ELIGIBILITY

All high school junior and senior students currently enrolled in a Hospitality program through their high school, that have been approved to compete in the NAACP ACT-SO Hospitality Management pilot competition
1. Participating teams will consist of four (4) members.
2. Students may only compete for two years. During those two years, they may compete on the culinary and/or management category.

PURPOSE

Participating teams will demonstrate their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The business proposal will consist of a defined restaurant concept, supporting menu, and supporting marketing plan. Teams will prepare a comprehensive written proposal, verbal presentation and visual display. Teams will also be tested on their critical thinking skills by reacting to potential management challenges related to their concept. Their performance during the event will be observed and rated by judges from the foodservice industry and colleges and universities. Participating teams will demonstrate their ability to work together while developing their business proposal.

REQUIREMENTS

Students must submit 6 copies of their written proposal and their menu/recipes/costing prior to the competition.
Students will also submit their final slideshow presentation on a jump/thumb/flash drive, or via email as a .ppt file. The slideshow presentation must be the only file on the flash drive and should be named. The slideshow should be saved as a PowerPoint file (.ppt file, not 2007 .pptx file).
Uniform: Each team will be required to dress in uniform during the competition. The uniform consists of: solid color, long sleeve (females may wear ¾ length sleeves), collared dress shirts (the collar does not need to button); dress pants or skirts; and professional footwear, suitable for a business meeting with heel height no more than 3 inches. All team members should wear the same shirt, and pants should be worn appropriately and professionally (not sagging, etc.). No jeans, ties, jackets or suits. Sponsor logos, school name, and logo are allowed on the shirts. The team’s uniform should reflect a business presentation, not their concept (concept logos are not allowed on their uniforms).
Team presentations should be no less than 10 and no more than 15 minutes. One point will be deducted for each minute over 15 minutes.

Teams will be judged by the following criteria:

Written Proposal

Restaurant Concept (5)

Including: type of establishment; meals served; hours of operation; types of cuisine served; location of restaurant; and target market

Interior and décor (5)

Does the interior and décor match the concept; are sample paint swatches, drawings or pictured of tables/chairs/artwork/lighting provided

Restaurant diagram/layout (5)

Paper size (max 11” X 17”); flow of space; necessary features (bus stations, host stand, etc.); appropriate equipment

Organizational Chart (5)

Does the staffing for the concept; all positions accounted for (FOH, BOH, janitorial, etc.); proper organization of chart

Conclusion (5)

Menu

Matches restaurant concept & appropriate menu mix (4)
Description of 12 items (2)
Sample of written menu presentation (4)

Easy to read; Does the type of menu fit the concept (i.e. menu board for fast-food restaurant)

Recipes, food costing, menu pricing for 3 items (3)

Sources listed; used 33% food cost to calculate menu price; prices for all items based on calculated prices for 3 items

Photos (2)

Marketing Plan

Matches restaurant concept (3)

Tactic descriptions; tactic goals; will reach target market

Tactic budgets (2)
Samples (2)
Creativity (3)

Oral Presentation

Organization of presentation (2)
Presentation skills (2)

Ability to sell concept; easy to hear/understand; professionalism

Slideshow (3)

Supports/illustrates/compliments oral presentation; neat; readable; creative; reflects the written proposal; material presented was appropriate for a verbal presentation

Judges Interview/Q&Q (3)

Depth of overall knowledge

Visual Display

Overall appearance of display (4)

Neat; logically laid out; appropriate use of space

Matches restaurant concept (4)
Main visual elements: name, description, restaurant diagram/layout, sample menu presentation, sample marketing campaign(s) (3)
Creativity (4)

Critical Thinking

Teamwork (15)
Presentation skills (10)

Ability to sell solution; easy to hear/understand; professionalism

The following are fixed deductions worth one point:

The students are not dressed in uniform
Students submits more or fewer than 12 menu items
Students includes an alcoholic beverage as one of their menu items
Students submits more or fewer than 3 recipes
Students submits more or fewer than 3 food costing worksheets
Students submits more or fewer than 3 menu pricing worksheets
Students submits more or fewer than 2 marketing tactics
Students uses an alcohol-related activity or promotion as one of their marketing tactics
Written proposal does not meet specifications (typewritten, bound, costing information in a separate manila folder,no extra information included
All 6 copies of the written proposal are not identical
Visual display is not tri-fold or is not made of corrugated cardboard or foam core
Visual display exceeds maximum size dimensions or does not fold flat
Visual display incorporates additional materials not attached to the display board
Visual display does not include sheet listing names
Each student does not substantially speak (pertaining to time requirements)during verbal presentation

Verbal presentation exceeds maximum allowed time