Unit 5 Food and Beverage Operations Management

Unit 5 Food and Beverage Operations ManagementUnit 5 Food and Beverage Operations Management

Submission Front Sheet

Assignment Code:       AB398H5

Programme:                           BTEC Higher National Diploma in Hospitality Management

Unit Title and Number:           Food and Beverage Operations Management (Unit 5)

QFC Level and Credit value: 4;  15 credits

Module Tutor:                         Tsitsi Marima

Email:                                     t.marrima@mrcollege.ac.uk

Date Set:                                25th April 2017

Name:                                    ………………………………………….

Registration Number:         ……………………………………………

Learner’s statement of authenticity

Student’s Name: _______________________Student’s ID Number: ___________________

I certify that the work submitted for this assignment is my own. Where the work of others has been used to support my work then credit has been acknowledged. I have identified and acknowledged all sources used in this assignment and have referenced according to the Harvard referencing system. I have read and understood the Plagiarism and Collusion section provided with the assignment brief and understood the consequences of plagiarising.

Signature: ___________________                       Date:  ___/___/___

Is this a  First  Submission                                or Second Submission                        ?

                   words

Word Count (max.5000)

                 %

Turnitin Score

(to be added by assessor)

Complete and copy this page and add it as the front sheet to your online submission

Part 2 Assignment Brief.

LEARNER’S BRIEF

Programme:                           BTEC Higher National Diploma in Hospitality Management

Unit Title and Number:           Food and Beverage Operations Management (Unit 5)

QFC Level and Credit value: 4;  15 credits

Module Tutor:                         Tsitsi Marima

Email:                                     t.marima@mrcollege.ac.uk

Date Set:                                25th April 2017

Key Dates

Distribution Date                                              :20/08/2017

Formative Assessment (Feedback)                :21/10/2017 until 19/11/2017

Final Submission Date (Full Assignment)    11:/12/2017

Introduction

This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and commodities, and different selling price models.

Learners will develop their understanding of the processes involved in planning and developing recipes and the factors that determine menu compilation for a variety of customer groups. Learning from this unit is demonstrated in the planning, implementation and evaluation of a food and beverages service for a hospitality event. Ultimately, learners will be able to transfer and apply their expertise to different food production and service situations within the hospitality industries.

On Successful completion of this module, students will be able to:

  1. Understand different food and beverage production and service systems
  2. Understand the financial controls used in food and beverage operations
  3. Be able to devise menus for hospitality events
  4. Be able to provide food and beverage services for hospitality events.
ASSESSMENT TASKS

Learners are encouraged to be familiar with the assessment criteria and contextualised grade descriptors before completing these tasks.

The Scenario

Students of this course are preparing an event to celebrate the coming of year. The idea is to have different food from all over the world for the Christmas which will be held in Valentine Park.

It is to be called Summer Fair in Valentine’s Park.

You have done the necessary preparation and invited all your classmates, their spouses and children.

Among the 200 guests, 150 of them are adults and 50 children.

Subsequently, you ought to consider an appropriate Food & Beverage service to satisfy everyone’s need, considering the mix of culture of Montrose college students. You will need to consider all aspect of your customer needs and wants in term of the type of food and drink you will plan for.

You should also have exciting options for children to eat and drink. It will be wise to have a selection of dessert/sweets to comfort everyone in the party.

Your budget is £2000 and should be used to pay for the food, beverage, staff and anything else that would be needed to deliver the event.

Finally, you want the party to be an enjoyable as well as memorable experience so you will need to plan for entertainment.

Prepare a Food and Beverage menu, suggest the appropriate method of serving as well as entertainment and the services and preparation needed to ensure the success of the party. You can assume that all the required services are available and already in place (electricity, gas, waste management, fridge, freezer etc.)

Task A: Practical Presentation

Learners are required to do a practical presentation using the above scenario. Also include supporting material such as PowerPoint and menu. This is a group work you can be in a group of 5 learners maximum. Time limit for each group-presentation is 30 minutes. The presentation should cover the assessment criterias below:

1.   Discuss the characteristics of food production and food and beverage service systems (ref:1 .1) and apply/justify the suitability of those systems for particular food and beverage outlets (ref: 1.4)

2.   Discuss factors affecting recipes and menus for specific systems (ref: 1.2)

3.   Compare the cost and staffing implications for different systems (ref: 1.3) and demonstrate the use of cost and pricing processes (ref: 2.2)

4.   Compile a food and beverage menu for a hospitality event  (ref: 3.1) and justify the selection (ref: 3.2)

5.   Plan a food and beverage service for a hospitality event within an agreed budget (ref: 4.1) and implement the planned service maintaining standards of quality and health, safety and security. (ref: 4.2)

Task B  Individual report

Based on the Christmas party, provide a written account demonstrating your understanding of:

1.     Discuss the use of financial statements used in the food and beverage event you have planned (ref: 2.1)

2.     Analyse the purchasing process (ref: 2.3)

3.     Evaluate factors to determine the success of the service, making recommendations for improvement (ref: 4.3)

Word count: for task B. 2000-3000 words

Specification of Assessment 

  • Present your work in one business report style which should include table of contents, reference list, foot or end notes and appendices if any
  • Include the reference code of this assignment on your assignment submission front page.
  • Each page must be numbered at the bottom right hand side.
  • Ensure the following information is in the footer on every page:
    • Your name
    • The production date of your submission
    • The code number of your assignment brief
    • The page number
    • The name of the unit
  • Spell-check the document and make sure there are no grammatical errors.
  • Complete all the tasks.
  • Produce clear specific reasoning and arguments in support of your answers.
  • Submit your work in a single work processed document of not more than 5000 words for all Learning Outcomes. This word limit is only a guideline, and does not include Appendices and Bibliography
  • You must include a bibliography at the end to show where your information was sourced.
  • Your sources must be identified using the Harvard referencing system. The words used in your bibliography will not be included in your word count.

Achievement of a pass grade

A pass grade is achieved by meeting all the requirements defined in the assessment criteria for each individual unit.

Achievement of a merit grade

All the assessment criteria and merit grade descriptors need to be completed within a unit to achieve a merit grade.

Achievement of a distinction grade

All the assessment criteria, merit and distinction grade descriptors must be completed within a unit to achieve a distinction grade.

Any learner submission that does not meet a targeted assessment criterion must be re-submitted by a date specified by the assessor.

Grade DescriptorsIndicative CharacteristicsContextualised Grade Guidance
MERIT
M1 

Identify and

apply strategies

to find appropriate

solutions.

  • effective judgements have been made
  • complex problems with more than one variable have been explored
  • an effective approach to study and research has been applied
AC 4.3

 

 

 

M2 

Select / design and

apply appropriate

methods/techniques

 

  • relevant theories and techniques have been applied
  • a range of methods and techniques have been applied
  • a range of sources of information has been used
  • the selection of methods and techniques/sources has been justified
  • the design of methods/ techniques has been justified
  • complex information/data has been synthesised and processed
  • appropriate learning methods/techniques have been applied
 

 

 

 

 

 

 

 

 

AC2.3

M3 

Present and

communicate

appropriate findings.

 

  • the appropriate structure and approach has been used
  • coherent, logical development of principles/concepts for the intended audience
  • a range of methods of presentation have been used and technical language has been accurately used
  • communication has taken place in familiar and unfamiliar contexts
  • The communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used.
 

AC 2.1

 

 

 

 

 

Grade DescriptorsIndicative CharacteristicsContextualised Grade Guidance
DISTINCTION
D1 

Use critical

reflection to

evaluate own

work and justify

valid

conclusions

  • conclusions have been arrived at through synthesis of ideas and have been justified
  • the validity of results has been evaluated using defined criteria
  • self-criticism of approach has taken place
  • realistic improvements have been proposed against defined characteristics for success
 

 

AC4.3

D2 

Take

Responsibility

for managing

and organising

activities

  • autonomy/independence has been demonstrated
  • substantial activities, projects or investigations have been planned, managed and organised
  • activities have been managed
  • the unforeseen has been accommodated
  • the importance of interdependence has been recognised and achieved
 

AC 4.1

 

 

AC4.2

D3

Demonstrate

convergent /

lateral / creative

thinking

  • ideas have been generated and decisions taken
  • self-evaluation has taken place
  • convergent and lateral thinking have been applied
  • problems have been solved
  • innovation and creative thought have been applied
  • receptiveness to new ideas is evident
  • effective thinking has taken place in unfamiliar contexts
 

 

AC 3.1

 

 

AC 3.2

 


Extension and Late Submission

If an extension is necessary for a valid reason, requests can me made using a course work extension request form available from the college. Please note that the lecturers do not have the authority to extend the coursework deadlines and therefore do not ask them to award a coursework extension.

The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick.

Plagiarism and Collusion

Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context the definition and scope of plagiarism are presented below:

Plagiarism occurs when a student misrepresents, as his/her own work, the work, written or otherwise, of any other person (including another student) or of any institution. Examples of forms of plagiarism include[1]:

  • the verbatim (word for word) copying of another’s work without appropriate and correctly presented acknowledgement;
  • the close paraphrasing of another’s work by simply changing a few words or altering the order of presentation, without appropriate and correctly presented acknowledgement;
  • unacknowledged quotation of phrases from another’s work;
  • The deliberate and detailed presentation of another’s concept as one’s own.’

All types of work submitted by students are covered by this definition, including, written work, diagrams, designs, engineering drawings and pictures.

‘Collusion occurs when, unless with official approval (e.g. in the case of group projects), two or more students consciously collaborate in the preparation and production of work which is ultimately submitted by each in an identical, or substantially similar, form and/or is represented by each to be the product of his or her individual efforts. Collusion also occurs where there is unauthorised co-operation between a student and another person in the preparation and production of work which is presented as the student’s own.’ (’Carroll, J and Appleton, J.( 2001) Plagiarism – A Good Practice Guide.  Oxford Brookes University/JISC, Oxford)

All submissions will be via Moodle and processed by Turnitin to check for plagiarism.  You should aim for an overall score of no more than 15% with no single source over 4%.

All work for assessment must be submitted with a Turnitin Report on plagiarism.  The Maximum Turnitin score admissible is 15% (after deduction of 1% & 2% records). Assignments with more that this adjusted 15% score will be automatically referred for reworking and resubmission 

Summative Feedback will be given on /08/2017

Referral dropbox will open from –        /08/2017

Referral submission deadline –           /08/2017

Referral result declared –                     /09/2017

Assignment Resubmission Policy

A Resubmission is any work handed in for final assessment a second time.

The Final Deadline is the date on which the whole assignment must be completed and submitted (usually in week 12 at the end of the semester).

Work submitted                                                         To be Resubmitted

  1. Referred after Final Deadline Four weeks after the final deadline
  2. Missed Final Deadline End of next semester
  3. Missed formative assessment(s) and

Referred after Final Deadline                        End of next semester

  1. Referred SMALL after resubmission £25 reassessment fee
  2. Referred LARGE after resubmission Repeat semester and attend classes

Completed, assessed units (Pass, Merit) from your first Semester may be reworked and submitted  for a higher grade once only  on payment of a reassessment fee of £25.

Part 3 Assessment Record

ASSESSMENT DECISION

Programme:                   BTEC Higher National Diploma in Hospitality Management

Unit Title and Number: Food and Beverage Operations Management (Unit 5)

Module Tutor: Fabrice Teyssedou

Learner’s Name:                                                                   Learner ID:                

Session of Admission:         Hosp Mgmt.     Grade:

Date of Assessment:

Assessment CriteriaMetEvidence Location 

Feedback

1.1Discuss the characteristics of food production and food

and beverage service systems

Presentation
1.2Discuss factors affecting recipes and menus for specific systemsPresentation
1.3Compare the cost and staffing implications for different systemsPresentation
1.4Justify the suitability of systems for particular food and beverage outletsPresentation
2.1Discuss the use of financial statements in food and beverage operationsAssignment
2.2Demonstrate the use of cost and pricing processesPresentation
2.3Analyse the purchasing processAssignment
3.1Compile food and beverage menus for a hospitality eventPresentation
3.2Justify the selection and suitability of recipes for menusPresentation
4.1Plan a food and beverage service for a hospitality event within an agreed budgetPresentation
4.2Implement the planned service maintaining standards of quality and health, safety and security.Presentation
4.3Evaluate factors to determine the success of the service, making recommendations for improvementAssignment

Merit Descriptors
Assessment Criteria for Merit.

The learner demonstrates that:

Met Y/NPage No.Assessor Comments
M1 Identify and apply strategies to find appropriate solutions.·         effective judgements have been  made

·         complex problems with more than one variable have been explored

·         an effective approach to study and research has   been applied

 

M2 Select/design and apply appropriate methods/techniques

·         relevant theories and techniques have been applied

·         a range of methods and techniques have been applied

·         a range of sources of information has been used

·         the selection of methods and techniques/sources has been justified

·         the design of methods/techniques has been justified

·         complex information/data has been synthesised and processed

·         appropriate learning methods/techniques have been applied

M3 Present and communicate appropriate findings·         the appropriate structure and approach has been used

·         coherent, logical development of principles/concepts for the intended audience

·         a range of methods of presentation have been used and technical language has been accurately used

·         communication has taken place in familiar and unfamiliar contexts

·         The communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used.

 

Distinction Descriptors Assessment Criteria for Distinction.

The learner demonstrates that:

Met Y/NPage No.Assessor Comments
 

D1 Use critical reflection to evaluate own work and justify valid conclusions

·         conclusions have been arrived at through synthesis of ideas and have been justified

·         the validity of results has been evaluated using defined criteria

·         self-criticism of approach has taken place

·         realistic improvements have been proposed against defined characteristics for success

 

D2 Take responsibility for managing and organising activities

·         autonomy/independence has been demonstrated

·         substantial activities, projects or investigations have been planned, managed and organised

·         activities have been managed

·         the unforeseen has been accommodated

·         the importance of interdependence has been recognised and achieved

 

D3  Demonstrate convergent / lateral / creative thinking

·         ideas have been generated and decisions taken

·         self-evaluation has taken place

·         convergent and lateral thinking have been applied

·         problems have been solved

·         innovation and creative thought have been applied

·         receptiveness to new ideas is evident

·         effective thinking has taken place in unfamiliar contexts

Assessor’s General Comments:

Resubmission Status:     unnecessary      SMALL                 LARGE

Please resubmit Sections indicated above to meet Assessment Criteria:

Summative Feedback on this coursework will be given on  August, 2017

Referral dropbox will open from –  August,  until 16th August, 2017

Assessor’s Signature:                                                                                                     Date:

Print Name: Fabrice Teyssedou

Learner’s Comments:

Signature:                                                                                                                           Date:

Print Name:

Maddox Smith

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