HTL101 – Food and Beverage Management and Control 代写

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  • HTL101 – Food and Beverage Management and Control 代写


    HTL101 – Food and Beverage Management and Control – Assessment Brief
    Term 4 – 2016
     
    Food and Beverage Management and Control is a practical subject focused on furnishing students with knowledge of current and emerging food and beverage trends, legal and operational issues such as cost control, sustainable solutions, resources management and legal obligations.
     
    Learning Outcomes
     
    Upon completion of this unit, students should be able to demonstrate, in the appropriate context, the ability to:
    a. Formulate and apply key operational controls and procedures used in food and beverage outlets, with specific reference to product, service quality and business profitability.
    b. Evaluate and practice food and beverage management cost control principles relating to sales, costs and use of resources.
    c. Evaluate operational rosters and workforce considerations.
    d. Critically review profit and loss statements for food and beverage outlets and make judgements upon revenue, costs, and expenses incurred.
    e. Critically review current and emerging market trends with respect to food and beverage.
    f. Evaluate the impact of food and beverage outlets on the environment and present solutions for a more sustainable practice.
    g. Appraise and apply the legal obligations for food and beverage operations.
    h. Critically review how food and beverage outlets use menu engineering to maximise outlets profitability.
    i. Evaluate and design a range of menus for specific target markets, and critique from an ethnic, cultural, religious and dietary perspective.
     
    Student Assessment
    Assessment Type When Assessed Weighting Learning Outcomes
    Group Applied Assessment  
    Week 7
     
    30%
     
    a, b, c, d, e, f
    Individual Assessment  
    Weeks 5 & 9
     
    20%
     
    a, e
    Exam Exam week 50% g, h and any of b, c, e
     

     
     
     
    Group Assessment (30% of final grade)
     
    Ocean Ripples is a café located next to the beach in a small coastal town. At the conclusion of the summer season the owner of the establsishment has employed your restaurants consultancy group to analyse their sales of this period. Your group has been provided with a sales report and menu items. At present cost control has been an issue and the owner has requested your group to do the following:
     
    1. Create detailed standard recipe cards for each menu item that include the following information (ingredients, quantities, methods photos, food cost %, gross profit and % march up for each dish.
    2. Redesign the format of the menu including layout, pricing and font. Provide justifications why this design has been chosen.
    3. Menu engineer the menu and provide suggestions to the owner on how to increase the profitability of each menu item based on the popularity of contribution margin of each dish. These suggestions can include changes to portion size, menu wording, pricing, promotion, menu layout, no change at all, dismissal from menu or a suggestion of your own.
    4. Detail the key factors that are required to make a successful restaurant.
    Students will be allocated into groups of 4-5
    Word Count: 2,500 (excluding Standard Recipe Cards and other tables)
    Due Date: Friday Week 7 COB
     
     

     
     
    Presentation Guidelines - as a minimum the portfolio should include:
    • Executive Summary/or/Introduction
    • Table of Contents
    • Topic titles and content clearly defined by headings and sub-headings under each topic
    • Reference List/Bibliography
    Submission Guidelines:
    1. Typed in report format as specified (refer to CALS) and uploaded to Turnitin on time of the due date.
    2. Word count approx. 2,500 excluding Standard Recipe Cards
    3. Students must refer, in text, to a minimum of 5 journal articles, plus others as required, in order to show competency in the assessment. Failure to meet this standard will result in a fail grade for this assessment.
    4. All referencing must be in accordance with the school’s Policy (see CALS)
    5. To be submitted in electronic form in PDF version to www.turnitin.com
    6. A school assessment cover-sheet to be submitted with your paper.
    7. Complete and attach a plagiarism form.
    See marking rubric attached at the end of this document for your reference, but you do not need to attach this rubric to your submissions.

     
     
    Individual Assessment (20% of final grade)
    During your time in the kitchen you will gain and considerable amount of skills and knowledge required to manage and work effectively in a commercial environment. Students will be assessed on the quality of work throughout their time in the kitchen in the following areas:
    ·        Kitchen Performance Skills
    ·        Time Management
    ·        Professional Development
    ·        Teamwork and Communication
    ·        Kitchen Cleanliness & Hygiene
     
    This assessment will take place in Week 5-6 and 10-11 depending on when you are in the kitchen.
     
     
    Final Exam (50% of final grade)
    Assessment 3 – Final Exam
     
    The exam will be a closed book examination in the timetabled period of Week 12.
    The questions will cover all topic areas covered in the lectures and tutorials, all the named chapters in the textbook and any readings given to students throughout the term. Student will be required to answer 7 out of 9 short answer questions and 1 out of 2 in-depth questions. See CALS for additional support on Exam Preparation.
     
     
    Assistance
    Our Centre for Learning and Academic Support (CALS) Student Survival Guide, which you can find on the library homepage http://portal.bmihms.nsw.edu.auhas everything you need to help you research and write your Report.
     
     
     
     

     
    Assessment Criteria – Applied Skills Assessments (20% of total grade)
     
    Kitchen Assessment          
    Criterion Award Grade Fail Pass Credit Distinction High Distinction  
    Kitchen Performance Skills (30%)   Failed to demonstrate basic kitchen skills Has shown basic kitchen skills with external guidence Has demonstrated skills consistently in correct order with awareness of technique Has shown a proficient understanding of the tasks
     
    Has exceeded expectational performance of the tasks and owership  
    Time Management (15%)   Failed to demonstrate time management and not complete task in due course Has shown basic time management skills and met most deadlines Has shown consistency in meeting deadlines and time management skills Has shown proficient in meeting the timelines Exceeded time management skills which reflects highest level of performance  
    Professional Development (25%)
     
      Failed to demonstrate personal development skills such as late and missing from operation Has shown basic personal development skills Has a positive attitude and consistently shows a good understanding of the tasks Has shown a proficient understanding of the tasks with a great attitude Exceptional attitude and exceeded understanding of the tasks and ownership  
    Teamwork and Communication (20%)   Failed to demonstrate basic communication skills and teamwork Has shown basic   communication skills                     and some teamwork Has shown consistent communication and teamwork Has shown proficient communication and good teamwork Exceptional communication with suitable guidance to the team  
    Kitchen Cleanliness & Hygiene (10%)   Failed to demonstrate basic food hygiene Has shown basic level of hygiene Has demonstrated skills consistently in Kitchen cleanliness awareness of food hygiene Proficient in understanding of food hygiene and cleanliness to be a hospitality professional Completely exceeded exceptionally an excellent level of food hygiene and cleanliness  
    Total Grade   Fail (0-49%)
    Unsatisfactory performance
    Pass (50-64%)
    Just satisfactory performance
    Credit (65-74%)
    Good performance showing more than satisfactory
    Distinction (75-84%)
    Superior performance demonstrating independent professional skills
    High Distinction (85-100%)
    Outstanding performance demonstrating exceptional ability and skills
     
     

     
    Assessment Criteria – Group Assessment (30% of total grade)
               
    Criterion Award Grade Fail Pass Credit Distinction High Distinction  
    Ability to cover key topics (30%)   Fails to address the task set Some of the work is focused on the aims and themes of the assignment Has addressed the main purpose of the assignment  
    Has addressed the purpose of the assignment coherently and with some attempt to demonstrate imagination
    Has addressed the purpose of the assignment comprehensively and imaginatively  
    Recommendations and summary (30%)   Poor quality recommendations Adequate attempt at recommendations and summary but limited feasibility Good recommendations but requires more research and thought Quality report with limited shortcomings Outstanding report, professionally written with feasible recommendations  
    Formatting and referencing (20%)   Incomprehensible due to poor written language competence or careless writing Satisfactory but with difficulties in communicating ideas due to careless writing and lack of proof-reading Some language mistakes but good communication of ideas, basically well written Very well written with few minor mistakes due to distractions Excellent writing, structure and formatting which demonstrates careful revision to avoid minor mistakes  
    Individual Contribution to the Group (20%)   Poor quality; little, if any, contribution to group goals and assignment Satisfactory contribution to the team and report. Has shown consistent involvement, communication and teamwork Very good quality work and contribution to the team and its goals Outstanding contribution; above-and-beyond; work is excellent in form and substance  
    Total Grade (100%)   Fail (0-49%)
    Unsatisfactory performance
    Pass (50-64%)
    Just satisfactory performance
    Credit (65-74%)
    Good performance showing more than satisfactory
    Distinction (75-84%)
    Superior performance demonstrating independent professional skills
    High Distinction (85-100%)
    Outstanding performance demonstrating exceptional ability and skills
     


    HTL101 – Food and Beverage Management and Control 代写