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.

You should consider;

Cost implications: system costs; equipment; staff; products

Staffing implications: system skills and de-skilling; job specifications; training; levels of output

To achieve 1.4 justify the suitability of systems for particular food and beverage outlets. In your report, explain and give reasons as to which systems your establishment would use and why. Then explain which systems would other food and beverage outlets use and why. Your reasons must be fully justified, valid and relevant.

Task 2 Understand the financial controls used in food and beverage operations [LO2 2.1-2.3]

With a comprehensive food and beverage operation that is ongoing in your hotel, it is important to monitor outlet performance, food costs and other performance indicators in order to conduct a profitable operation while minimising costs. Your manager has asked you to compile a typed document to explain the following;

To achieve 2.1, type a document that discusses the use of financial statements in food and beverage operations. You may wish to describe each statement and discuss what they are used for, what do they show and why they should be used.

You should consider;

Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records

To achieve 2.2, type a document that demonstrate the use of cost and pricing processes. Show some actual evidence of costing and pricing your dishes and menu. How have you worked these out and show all your workings out.

You should consider;

Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting

To achieve 2.3, type a document that 2.3 analyses how, as the food and beverage manager, you implement an effective purchasing process of the above hotel. Your analysis should be a full explanation in detail, the different steps involved within a typical purchasing process.

Purchasing process: requisition of equipment and supplies; purchasing options; purchase specifications; receipt; invoicing; storage of equipment and supplies

Task 3 Be able to devise menus for hospitality events [LO3 3.1-3.2]

You have agreed a banqueting function happening at the hotel for a wedding or other function in six weeks time. There is a lot of planning to do. Complete the tasks below.

To achieve 3.1, compile a food and beverage menus for the function. You can be as creative as you like to produce a list of food and beverage from collated information for the event.

To achieve 3.2, type a document to justify the selection and suitability of recipes of your menus. Remember to include full reasons why you have chosen the food and the drinks.

You must consider;

Menu and recipe considerations: cookery styles; types of menus; balance; dietary needs; allergy considerations; ethnic influences; social trends and fashions; nutritional content Dish recipes: using fresh foods; prepared foods and levels of processing; combination of prepared and fresh foods; dish specifications; standard recipes

Factors affecting menu compilation and dish selection: taste; colour; texture; temperature; appearance; seasonal and local produce; complementary or contrasting foods; food and drink matching

Beverages: alcoholic; non-alcoholic; sources; selection; availability; storage; legislation

Task 4 Be able to provide food and beverage services for hospitality events. [LO4.1-4.3]

The wedding went well and the general manager is very pleased with your work. He has allowed you to put on an event of your choice (subject to approval) to showcase your skills.

To achieve 4.1, Define a food and beverage service plan for a hospitality event within an agreed budget.

You need to produce a detailed plan for service for an event of your choice. Your chosen option should first be discussed with your tutor to check feasibility. Once agreed, you will need to show a full plan to include:

Planning - type of menu; style of service; timescale; customer requirements

Cost control: staffing; materials; overheads; achieving target profits; budget restrictions

Quality standards: production and service planning; food and beverage preparation; cooking and presentation; food and beverage service levels; setting and maintaining standards

Health, safety and security of the working environment: procedures; monitoring; setting and maintaining hygiene practices

To achieve 4.2, implement the planned service maintaining standards of quality and health, safety and security.

With your tutors permission, carry out the event following your plan. You will need to keep a log of how you are maintaining standards. You will receive an observation record from your tutor or a witness statement if this is completed in your workplace.

To achieve 4.3, following the event, you need to produce a typed document that gives an in-depth evaluation of the factors that determined the success (or failure) of the service, making recommendations for improvement. These recommendation should be justified and detailed.

You should consider;

Evaluation factors: planning; organisation; management objectives; implementation; quality; customer satisfaction; cost effectiveness

Merit grade

Merit descriptor

Indicative Characteristics

In order to achieve a merit the learner must:

The learner’s evidence shows:

Identify and apply strategies to find appropriate solutions

· An effective approach to study and research has been applied using a variety of sources to compile food and beverage menus for your event (LO3 3.1)

· Evidence of attempts to resolve complex problems with more than one variable have been explored in order to find solutions to the identified issues for the event (LO4 4.1 & LO1 1.4)

· An in-depth discussion has been conducted on financial statements and analysis of the purchasing process. (LO2 2.1& 2.3)

Select/design and apply appropriate methods/techniques

· In justifying the suitability of systems for food and beverage outlets your methods/techniques has been fully justified (LO 1 1.4)

· Complex information regarding problems within the company have been synthesised and explained for the intended audience when compiling food and beverage menus for your event (LO3 3.1)

· You have designed and applied appropriate methods when implement the planned service (LO4 4.2)

Present and communicate appropriate findings

· When presenting your plan for your event, a range of methods of presentation which may include tables, graphs or charts have been used in an appropriate manner, and technical language has been accurately used (LO4 4.1)

· The menus are presented to industry standard (LO3 3.1)

Distinction grade

Distinction descriptor

Indicative Characteristics

In order to achieve a distinction the learner must:

The learner’s evidence shows:

Use critical reflection to evaluate own work and justify valid conclusions

· Self-criticism of personal skills and planning whilst evaluating the event (LO4 4.3).

Take responsibility for managing and organising activities

· You have shown preparation and organisation skills during the event (LO4 4.1-4.3)

· Autonomy has been demonstrated by work being submitted on time to a high standard and the event going to plan

· Independence has been demonstrated with limited guidance, an extensive list of sources used and a low similarity report

Demonstrate convergent/lateral/ creative thinking

· When making recommendations for improvement, realistic ideas have been generated and decisions taken (LO4 4.3)

· Effective and creative thinking has taken place with regards to menus and the event (LO3 3.1&3.2)

· Lateral thinking has been shown throughout

Glossary of BTEC Directive Terms
Account For
Requires more than a description. An explanation of the topic is needed giving reasons why.
Analyse
Break down a complex topic into simpler parts, exploring patterns and explaining significance
Assess
See Evaluate
Compare
Identify and explain similarities and differences
Contrast
Identify and explain differences
Demonstrate
Show awareness and understanding
Describe
Give description of major features
Discuss
Present and examine clearly the various views on a topic or issue
Evaluate
Examine the strengths and weaknesses and judge the merits of particular perspectives
Examine
Lay out the essential elements of an issue and investigate in detail.
Explain
Show clearly knowledge and understanding of a topic
Explore
Examine or investigate a topic or issue, often in an imaginative way
Identify
Pick out and describe main points
Illustrate
Give examples to clarify the argument or answer
Interpret
Clarify or explain the meaning
Investigate
A careful and systematic inquiry into a topic or issue
Justify
Provide reasons why something is valid
Outline
Identify the main features
Research
Use a variety of sources to establish facts or collect information
Review
Write a critical assessment
Significance
Consequence or importance
Specify
Identify clearly and definitely
State
Provide information in a brief uncomplicated way
Summarise
Give an account of the main points