Food and beverage operations management assignment

HND Hospitality Management

Unit code: L/601/1791

Edexcel Assessment Brief Front Sheet

Assessor Name:

Internal Verifier Name:

Date Issued:

Hand in Date:

Qualification:

BTEC Higher National Diploma in Hospitality Management

Unit Title: Unit 5 Food and Beverage Operations Management

Rules and regulations:

Plagiarism is presenting somebody else’s work as your own. It includes: copying information directly from the Web or books without referencing the material; submitting joint coursework as an individual effort; copying another student’s coursework; stealing coursework from another student and submitting it as your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt with according to the procedures set down by LSBF. Please see your student handbook for further details of what is / isn’t plagiarism.

Assignment Regulations

1. Learners are required to submit their work using the LSBF Assessment cover sheet and write <> in the subject of email and name the file this way.

1. You are required to submit your assignment electronically to My Page

1. If you need an extension (even for one day) for a valid reason, you must request one, using a reasonable adjustment form available from the Edexcel Programme Leader. Do not ask the lecturers responsible for the course - they are not authorized to award an extension. The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick.

1. General guidelines for submission of assignment:

1. All work must be word-processed and must be of “good” standard.

1. Document margins shall not be more than 2.5cm or less than 1.5cm

1. Font size in the range of 11 to 14 points distributed to including headings and body text. Preferred typeface to be of a common standard such as Arial or Times New Roman for the main text.

1. Any computer files generated such as program code (software), graphic files that form part of the course work must be submitted either online or with the documentation.

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Outcomes

Assessment requirements

On successful completion of this unit a learner will:

To achieve each outcome a learner must demonstrate the ability to:

LO1 Understand different food and beverage production and service systems

LO2 Understand the financial controls used in food and beverage operations

1.1 discuss the characteristics of food production and food and beverage service systems

1.2 discuss factors affecting recipes and menus for specific systems

1.3 compare the cost and staffing implications for different systems

1.4 justify the suitability of systems for particular food and beverage outlets

a.

2.1 discuss the use of financial statements in food and beverage operations

2.2 demonstrate the use of cost and pricing processes

2.3 analyse the purchasing process

LO3. Be able to devise menus for hospitality events

3.1 compile food and beverage menus for a hospitality event

3.2 justify the selection and suitability of recipes for menus

LO4. Be able to provide food and beverage services for hospitality events.

3. plan a food and beverage service for a hospitality event within an agreed budget

3. implement the planned service maintaining standards of quality and health, safety and security

4.3 evaluate factors to determine the success of the service, making recommendations for improvement

Assignment Brief

The purpose of this assignment is to enable you 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.

Scenario

You are the Food and Beverage Manager for a large five star hotel in Manchester. This hotel has 150 guest rooms and two banquet halls that can cater to over 2000 guest. In addition, the hotel has four food outlets (a main restaurant, a coffee shop, a speciality restaurant serving Chinese food and a fine dining restaurant) and three bars. The hotel has undergone a major renovation and the General Manager wants you to review the food and beverage functions of your department and provide a substantial report, based on the tasks below.

Task 1 Understand different food and beverage production and service systems [LO1 1.1-1.4]

As you are aware, there are different methods of food production and beverage service systems that exist within the contemporary hospitality industry. Based on the request of your general manager, you need to present a report that discuss the different aspects of food and beverage production and service systems and their suitability for your hotel.

To achieve 1.1, type a report that describes, with examples, some of the characteristics of food production and food and beverage service systems that is in use within the hospitality industry. Research will be required using various sources.

Your report should mention your hotel mainly but you can also discuss in terms of the hospitality industry as a whole.

You should consider;

Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze

Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems

Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering

To achieve 1.2, for the systems discussed in 1.1, continue your report by discussing the factors that can affect recipes and menus. Discuss how and why these will affect recipes and menus.

You should consider;

Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value

To achieve 1.3, Continue the report to compare the systems discussed above, compare the cost and staffing implications. A comparison should be a detailed investigation into the similarities and differences. How and why are they different? This should not be merely too lists.