Adopt a Resource Based View of how competitive advantage is created. Make justified recommendations for any changes to resources or processes that will ensure that a competitive advantage is sustainable.

You have been commissioned to make an assessment of a hospitality operation, or department within that operation (it can be the operation you looked at as a group).
“An analysis and evaluation of the extent to which operational resources and processes are configured to deliver a sustainable competitive advantage.”
Adopt a Resource Based View of how competitive advantage is created. Make justified recommendations for any changes to resources or processes that will ensure that a competitive advantage is sustainable.