Beer Pairing Project, assignment help

Your team will turn in a consulting proposal addressed to the restaurant. In some way, please ensure that your names and the option number are somewhere obvious (cover page, first page, etc.). Please have others proofread your paper, as typographical and grammatical errors cost 1⁄2 point each!

You will have one table showing each food item and both beer pairings in the body of your paper. The other table or tables and photographs are appendixes. Use the samples provided in the Beer & Food Pairing Project Guidelines as examples of how to set up your tables or cut and paste the tables into your document. Your team’s role is that of consultants.

I check these statements as I score the paper:

  1. The opening paragraph states the purpose of the paper. ____ (4)
  2. The authors provide the name and address of the establishment in the introduction. ____ (2)
  3. The opening section provides a brief description of the establishment. ____ (2)
  4. The paper provides a brief explanation of how the establishment markets and displays their beers. ____ (2)
  5. The paper briefly discusses the glassware available for serving beer at the establishment. ____ (2)
  6. The authors discuss six top-selling food items, including course, flavor profile and menu price. ____ (6)
  7. The authors pair each of the six food items with a beer from the establishment’s beer list. _____ (6)
  8. The authors pair each of the six food items with a style and brand of beer recommended by the authors and these recommendations are beers that are currently unavailable on the establishment’s beer list. ____ (6)
  9. Using at least one of the beer and food pairing strategies discussed in class, the authors provide a brief explanation, as to why they made each of the twelve (6 current beers + 6 new styles) beer and food pairings, based primarily on beer styles rather than specific beer brands. ____ (12)
  10. The authors include a summary table in the body of the paper, following their written explanation (#9 above), listing the six courses and the twelve, paired beers. _____ (6)
  11. The authors explain why they recommend the six, new, specific brands (not styles) of beer. _____ (12)
  12. The authors suggest how the operator might market each or all of the new beers. _____ (12)
  13. The paper concludes with closing statement. _____ (2)
  14. The authors provide an appendix table listing the names, styles, sizes and prices of the all of the establishment’s beers. ____ (4)
  15. Properly cited and captioned photos of the establishment, team, and marketing methods in the appendices ____ (2)
  16. The paper is presented as a professional consulting report addressed to the establishment. ______ (12)
  17. Each author contributes a statement of his or her key learnings (following the appendices). _____ (8)

Does the paper have any formatting, typographical, or grammatical errors and are tables and appendices properly placed within the report? _______________ (-1⁄2 point each)

Score: _____ (100 points possible)

HRT 312 – Food & Beer Pairing Project Guidelines

As a team of students, select a local establishment offering food and beer. Analyze the beer offerings in relation to their food selections. Address other operational observations as explained in the project guide. Ultimately, you will turn in a report offering observations and recommendations.

Procedures

  1. Please review the Beer & Food Pairing Grading Guide prior to your visit and take a copy with you.
  1. Each team selects a food and beverage establishment (restaurant, brewpub, pub, bar, etc.) offering a selection of food and, from a beverage standpoint, at least some beers. Please get the name and address of the location for your report. Please select a location mutually convenient to each person. Caution: do not select an operation offering too many beers (e.g. over 24) or else the project will be cumbersome.
  1. You are not required to make purchases. Be courteous and let the manager and the bartender or server know that you are working on a project for a course. It is appropriate to call in advance and make an appointment. If not making purchases, please schedule your appointment during “down” time. If need be, have them contact me (best to email ronaldj@cpp.edu) or Collins College Associate Dean (Michael Godfrey – 909-869-2568). They are welcome to contact me with any questions. Of course, you can also show them these guidelines.
  1. Ask about the most popular food items on the menu. You want at least six items to work with (get seven just in case). The breakdown of these items may be all entrées (including sandwiches and large salads) or any combination of entrées and appetizers. If you choose to ponder a dessert item, it should be in addition to six other food items. Ask about the flavor profile of each dish (method of preparation, spicy, rich, key ingredients, spices, etc.). Obtain the menu price of each item. If they offer a copy of the menu (ask if they have complimentary “to go” menu), you will find it useful in collecting information and completing the project. Please do not take menus without permission.
  1. Ask about the establishment’s selection of beers. Keep track of which brands (brewery and beer name) and styles the operation offers on tap (on draught) and which they offer in bottles or cans. Obtain pricing information and sizes of the tap offerings (12 oz., 16 oz., pint, 22 oz., 32 oz., and pitchers) and the bottle sizes (most will be 12 oz., but some are 22 oz. and some imports are in British pints or metric sizes).
  1. Ask about the glassware used. Common styles include Pilsner, pint, and mug, but some operations may use other variations. Obtain the common name of the glass (what the bartender calls it) and the size of the glass (in ounces).
  1. Investigate how the operation markets and/or displays beers. Common options include table tents, beer lists, in a specific location on the primary menu, on a shelf behind the bar, visible tap handles at the bar, chalkboards, mirrors and neon lights. If the bar is separate from the dining room, how do dining room guests find out about the selection?
  1. Finally, offer your sincere thanks to everyone at the establishment who offered his or her assistance to you.
  1. Write your report as if the establishment has hired you as consultants. Based on the popularity of the operation’s menu, tell them what beers should they add to their current beer list and how do you suggest they market these new beers

To complete the report:

  1. Review the Grading Guide again!
  2. You may use the tables provided in this document to collect information and you will add some of them to the body of your report.
  3. You will include a table showing your pairings. You will pair each of the six menu items with a beer offered by the establishment. In addition, you will suggest a beer pairing based upon beers not on their list that you think the establishment might add to their list. Your table might look like this:
  4. Use the information covered in the “Procedures” on the first page to develop your paper.
  5. In the body of your document, provide your justification for each of the beers paired – both the pairing from their list of beers and the pairing from your suggested list. Use our class notes on Beer and Food, your own notes on beers that we taste in class, and any other sources that are necessary to generate your own pairing ideas. Your list of recommendations must be of beers currently unavailable at the establishment. One idea: when selecting your team’s suggestion, your might want to select a style first and then select a brand that matches the style.
  6. Include photos of the team at the establishment and beer-related marketing shots (with the manager’s approval!).
  7. Once your paper is finished, have someone proofread it and compare it to the grading guidelines!

I already went to the restaurant and took the pictures of their menu, I will send you the picture if you are able to finish this project.

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