Trade project samples in food and beverage

Before we delve into trade project samples in food and beverage, lets look at the format of writing the trade project report

The trade project report in a diploma or certificate course refers to a document that summarizes and presents the findings, processes, outcomes, and insights gained from a practical project related to a specific trade or field of study. This type of report is commonly required in vocational or technical diploma programs, where students are expected to apply theoretical knowledge and practical skills to real-world situations.

Here is a format of how you can write and present your own KNEC trade project

A good Trade project should have a cover page, declaration, dedication, acknowledgement and abstract each on its own pages. A good cover page should have the title of the research proposal, course code of the candidate, index number, exam series, institution name, supervisors name and the department for example business or ICT department. You may also choose to add references, appendix and questionnaire to your trade project.

CHAPTER ONE

1.0 Introduction of the project area
1.1 Background of the study
1.2.1 Background
1.2.2 Overview of the existing system
1.2.3 Overview of the proposed system
1.2 Problem statement
1.3 objectives
1.4.1 Project goal( major objective)
1.4.2 General objectives
1.4.3 specific objectives
1.4 Research questions
1.5 Justification
1.6 scope of the study
1.7 Limitations of the proposed system
1.8 Project risk and mitigation
1.9 Project schedule
1.10 Budget and resources

CHAPTER 2

LITERATURE REVIEW: This consists of what has been done in the area of study; related work to your study and why you are not adopting or accepting their results for your study. Students are advised to use papers that are peer reviewed as they have validated solutions. Google scholar is a valuable tool where you can get up to date works from different scholars. The literature review should not be just a compilation of reproduction of the work of others. It requires the student to examine and comment critically on the literature relevant to the students project area or area of research.

2.1 Reviewed similar systems
2.2 Tools and methodologies used in reviewed systems
2.3 Gaps in the existing systems and proposed solutions
2.4 The proposed solutions

CHAPTER 3

METHODOLOGY: The methodology chapter should describe a model or framework under which the system will be developed. It should address at least the following areas;

The exact techniques used to collect data and facts
Tools used to analyze the data and processes
Tools to implement and test the system
Time schedule and project cost
State the reasons for choosing the methodology
Describe the tools that will be used in methodology like flowcharts.

3.1 Methodology
3.2 Source of data
3.3 Data gathering
3.3.1 Describe methods of data collection
3.3.2 Data collection tools
3.4 Resource required
3.5 Fact recording

CHAPTER 4

SYSTEM ANALYSIS AND REQUIREMENT MODELLING, SYSTEM DESIGN(FINDINGS, DATA ANALYSIS AND DESIGN)

Description on how the current system works using system analysis modelling tools such as flow charts, DFDs, use cases, UML etcetera.
How the facts and the data gathered including the methods used
Requirement definitions and modelling of the current system and proposed system
Requirement definitions and specifications of the project.

4.1 Introduction
4.2 Objective
4.3 Feasibility study
4.4 System analysis design tools
4.5 System investigation

CHAPTER 5

SYSTEM DESIGN This section should consist of a description of the system design, database design (conceptual, logical and physical) using appropriate modelling tool

5.1 Introduction
5.2 Objectives
5.3 Program design tools
5.4 Logical design
5.5 Physical design description

5.5 1 Data dictionary 2, File/database design for all tables entries, 3 output screen design for all reports, 4 input screen design, 5 Code design for all record keys, 6 Block diagram/structured/modular chart, 7 process program design/UML, 8 system flowchart, 9 program flowchart and lastly 10 modular program flowchart

Trade project samples ideas for a diploma in Food and Beverage

You can download and go through an example of KNEC trade project sample from this page, obtained from a diploma in ICT student.

Knec trade project sample here

TRADE PROJECT FULL outline (PDF)

Restaurant Operations and Customer Experience:

Menu Engineering: Analyze and optimize menu items based on popularity, profitability, and customer preferences.
Table Turnaround Time: Study and improve the efficiency of table turnover without compromising customer satisfaction.
Mystery Shopper Program: Implement a program to evaluate service quality and customer experience from an unbiased perspective.
Waste Reduction Strategies: Develop methods to minimize food waste and enhance sustainability in restaurant operations.
Allergen Management: Create a system to effectively manage and communicate allergen information to customers.
Restaurant Ambiance Enhancement: Redesign the restaurant layout, lighting, and decor to create a more appealing ambiance.

Food Preparation and Presentation:

Dish Innovation: Invent new dishes that incorporate local ingredients while reflecting global culinary trends.
Plating Techniques: Experiment with different plating styles and techniques to enhance visual appeal.
Ingredient Pairing: Research and create unique ingredient pairings to offer distinctive flavor combinations.
Sous Vide Cooking: Explore the sous vide cooking technique and its impact on food texture and taste.
Molecular Gastronomy: Experiment with molecular gastronomy techniques to create avant-garde dishes.

Beverage Management:

Cocktail Menu Development: Curate a creative and appealing cocktail menu that caters to different taste preferences.
Wine and Food Pairing Guide: Develop a guide for customers to pair wines with different dishes on the menu.
Coffee Brewing Techniques: Study and perfect various coffee brewing methods to offer a diverse coffee menu.
Non-Alcoholic Beverage Trends: Research and create a selection of innovative non-alcoholic beverages.
Beverage Cost Control: Analyze and implement strategies to control beverage costs without compromising quality.

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