It’s that time of year again when the Year 3 students start the research into their F&B 2 practical project. The students are divided into six groups with each group being assigned a cuisine. The group must then come up with a concept of a restaurant around this cuisine, developing a menu, matching wine and creating a unique cocktail. This is all done under strict budget controls, with the maximum selling price €30. This must cover all the costs of the evening including any theming of the restaurant, marketing materials, costs of all food and beverage and overheads, while also achieving a nominal profit.
We look forward to seeing what this years students are going to come up with. Remember value for money is key.
Check out the pictures below from some of the previous years.
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