Food and Baverage Operations Management

Introduction

The aim of this assignment is to measure the outcome of students’ learning in terms of knowledge acquired, understanding developed and skills or abilities gained in relation to achieve the learning outcomes. A case study is provided to grant a general contextual framework to the assignment. The assignment comprise of an essay to be written under several broad topics as the main requirements of the assignment. Relevant areas for discussion have also been identified under each broad topic. Relevant references and academic quotes and the use of case examples are required as evidence of broader reading and research.

THE ASSIGNMENT

The Scenario

Students of this course are preparing for an event to celebrate ‘end of term’. You have done the necessary preparation and secured a local-community pub to host the party. You have invited all of your classmates, their spouses and children.

Among the 60 guests, 50 of them are adults and 10 children. Subsequently, you also have 10 vegetarians and 4 guests who suffer from diabetes. Therefore, you ought to consider appropriate Food & Beverages to satisfy everyone’s need. 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 £840 for the Food and Beverages, and all serving staff. You want the party to be an enjoyable as well as memorable experience. Prepare a Food and Beverage menu, and also suggest the appropriate serving style of chosen Food and Beverages.

Assignment Requirements:

Using the case study above and relevant materials, write an essay comprised of the following broad topics/sub-sections:
Pass Questions:
LO 1, Understand different food and beverage production and service systems:
1.1 Discuss the characteristics of food production and food & beverage service systems (P1)
1.2 Discuss factors affecting recipes and menus for specific systems (P2)
1.3 Compare the cost and staffing implications for different systems (P3)
1.4 Justify the suitability of systems for particular food and beverage outlets (P4)
LO 2, Understand the financial controls used in food and beverage operations
2.1 Discuss the use of financial statements in food and beverage operations (P5)
2.2 Demonstrate the use of cost and pricing processes (P6)
2.3 Analyse the purchasing process (P7)

LO 3, Be able to devise menus for hospitality events
3.1 Compile food and beverage menus for a hospitality event (P8)
3.2 Justify the selection and suitability of recipes for menus (P9)

LO 4, Be able to provide food and beverage services for hospitality events
4.1 Plan a food and beverage service for a hospitality event within an agreed budget (P10)
4.2 Implement the planned service maintaining standards of quality and health, safety and security. (P11)
4.3 Evaluate factors to determine the success of the service, making recommendations for improvement (P12)

Merit Descriptors Distinction Descriptors

M1 identify and apply strategies to find appropriate solutions D1 use critical reflection to evaluate own work and justify valid conclusions

M2 select/design and apply appropriate methods/ techniques D2 take responsibility for managing and organising activities

M3 present and communicate appropriate findings D3 demonstrate convergent/lateral/ creative thinking
Learning outcomes and criteria covered by this assignment:
The aims of this assignment are to measure the outcome of students’ learning in terms of knowledge acquired, understanding developed and skills or abilities gained in relation to achieve the learning outcomes (LO) and criteria (i.e. P, M, D):
L01 Understand different food and beverage production and service systems
L02 Understand the financial controls used in food and beverage operations
L03 Be able to devise menus for hospitality events.
L04 Be able to provide food and beverage services for hospitality events.

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

All the assessment criteria- merit and distinction grade descriptors must be completed within a unit to achieve a distinction grade.
Support materials
Please find the Unit Handbook for books and other materials

Plagiarism & Collusion
Any act of plagiarism and collusion will be seriously dealt with according to the regulations. Using the work of others without acknowledging source of information or inspiration is plagiarism. Even if the words are changed or sentences are put in different order, the result is still plagiarism. Collusion describes as the submission of work produced in collaboration for an assignment based on the assessment of individual work. When one person shares his/her work with others who submit part or all of it as their own work.

Extension and Late Submission
If you need an extension for a valid reason, you must request one using an 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. Please contact the ‘Front Desk’ for more information.
This brief has been verified as being fit for purpose
Assessor Dr. Sam Hazra
Signature Sam Hazra Date 3rd January 2013
Internal verifier Leslie Doyle
Signature Date 8th January 2013

Mont Rose College of Management & Sciences
Learner Achievement Record Food & Beverage Operations Management

Qualification Name: HND – Hospitality Management

Level: Unit 5, L/601/1791 (Level 4)

Learner name: Learner ID number:

Date:
Lecturer: Dr. Sam Hazra
Assessment criteria for pass Evidence sources Achieved/ Feedback Comments of IV
To achieve each outcome a learner must demonstrate the ability to: Reference of CTI based evidence Yes/No Remedial/ alternative exercises if criteria not met
Outcome 1: LO 1, Understand different food and beverage production and service systems

1.1 Discuss the characteristics of food production and food & beverage service systems (P1)
Assignment
Yes/No
1.2 Discuss factors affecting recipes and menus for specific systems (P2)

Assignment

Yes/No
1.3 Compare the cost and staffing implications for different systems (P3)
Assignment
Yes/No
1.4 Justify the suitability of systems for particular food and beverage outlets (P4)
Assignment
Yes/No
Outcome 2: LO 2, Understand the financial controls used in food and beverage operations

2.1 Discuss the use of financial statements in food and beverage operations (P5)
Assignment

Yes/No
2.2 Demonstrate the use of cost and pricing processes (P6)

Assignment

Yes/No
2.3 Analyse the purchasing process (P7)
Assignment

Yes/No
Outcome 3: LO 3, Be able to devise menus for hospitality events

3.1 Compile food and beverage menus for a hospitality event (P8)
Assignment
Yes/No
3.2 Justify the selection and suitability of recipes for menus (P9)
Assignment
Yes/No

Outcome 4: LO 4, Be able to provide food and beverage services for hospitality events
4.1 Plan a food and beverage service for a hospitality event within an agreed budget (P10)
Assignment
Yes/No
4.2 Implement the planned service maintaining standards of quality and health, safety and security. (P11)
Assignment Yes/No
4.3 Evaluate factors to determine the success of the service, making recommendations for improvement (P12)
Assignment Yes/No

Assessment criteria for Merit Evidence source Achieved Comments

Reference of CTI based Y/N Remedial/alternative
To achieve each outcome a learner
must demonstrate the ability to: evidence: exercises if criteria not met

? Effective judgements have
? been made.
M1 Identify and apply strategies to Complex problems with
more than one variable
find appropriate solutions ? have been explored.
An effective approach to
study and research has been
applied.

? Relevant theories and
techniques have been
applied.
? A range of methods and
techniques has been
? applied.
A range of sources of
M2 Select/design and apply appro- ? information has been used.
The selection of methods
priate methods/techniques and techniques/sources has

? been justified.
Complex information/data
has been synthesised and
processed.
? Appropriate learning
methods/techniques have
been applied

? The appropriate structure
and approach have been
used.
? There is a coherent, logical
development of principles/
concepts for the intended
? audience.
A range of methods of
M3 Present and communicate presentation has been used,
and technical language has
appropriate findings
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.

Assessment criteria for Evidence source Achieved Comments
Distinction

To achieve each outcome a learner Reference of CTI based evidence Y/N Remedial/alternative
must demonstrate the ability to: exercises if criteria not met

? Conclusions have been
arrived at through synthesis
of ideas, and have been
justified.
? The validity of results has
D1 Use critical reflection to been evaluated using
evaluate own work and defined criteria.
justify valid conclusions. ? Self-criticism of approach
? has taken place.
Realistic improvements have
been proposed against
defined characteristics for
success.
? Autonomy/independence
has been demonstrated.
? Substantial activities,
projects, or investigations
have been planned,
D2 Take responsibility for man- ? managed, and organised.
aging and organising activi- Activities have been
ties. ? managed.
The unforeseen has been
? accommodated.
The importance of inter-
dependence has been
recognised and achieved.

? Ideas have been generated
and decisions have been
? made.
Self-evaluation has taken
? place.
Convergent and lateral
D3 Demonstrate convergent/ ? thinking has been applied.
lateral/creative thinking. 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.

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