Food and Safety assignment brief



                                             Assignment

Assignment front sheet

Qualification
Unit number and title
Pearson BTEC Level 5 HND Diploma Hospitality Management
Unit 5 Food and Beverage Operations Management
Student name
Assessor name


Date issued
Completion date
Submitted on

1 Dec 2014


http://btechndcourse.blogspot.in/


Assignment title
Assignment 1 of 1


LO

Learning outcome
(LO)
AC
In this assessment you will have the opportunity to present evidence that shows you are able to:
Task no.

Evidence
(Page no)
LO 1
LO1 Understand different food and beverage production and service systems

1.1


discuss the characteristics of food production and food and beverage service systems
1

1.2
Discuss factors affecting recipes and menus for specific systems.
1

1.3
Compare the cost and staffing implications for different systems.

1

1.4
Justify the suitability of systems for particular food and beverage outlets.
1

LO 2
LO2 Understand the financial controls used in food and beverage operations
2.1
discuss the use of financial statements in food and beverage operations
2

2.2
Demonstrate the use of cost and pricing processes.
2

2.3
analyse the purchasing process
2

LO3
LO3. Be able to devise menus for hospitality events

3.1
Compile food and beverage menus for a hospitality event.
3



3.2
justify the selection and suitability of recipes for menus
3

LO4
LO4. 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
4



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

4



4.3
evaluate factors to determine the success of the service, making recommendations for improvement
4



Learner declaration
I certify that the work submitted for this assignment is my own and research sources are fully acknowledged.


Student signature:                                                         Date:






In addition to the above PASS criteria, this assignment gives you the opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION grades



Grade Descriptor

Indicative characteristic/s

Contextualisation


M1
Identify and apply strategies to find appropriate solutions
  • complex problems with more than one variable have been explored

  • An effective approach to study and research has been applied.

  • An in-depth discussion has been conducted

·         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)


M2
Select/design and apply appropriate methods/ techniques
  • complex information/data has been synthesised and processed.

  • the selection of methods and techniques/sources has been justified.

  • designed and applied appropriate methods

·         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)



M3
Present and communicate appropriate findings
  • 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.

  • appropriate structure and approach has been used

·         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).


D1
Use critical reflection to evaluate own work and justify valid conclusions
  • Self-criticism of approach has taken place.

  •  Conclusions have been arrived at through synthesis of ideas and have been justified.
  • Conclusions have been arrived at through synthesis of ideas on suitability of systems for particular food and beverage outlets and have been justified. (1.4)
  • Self-criticism of personal skills and planning whilst evaluating the event (LO4 4.3).

D2
Take responsibility for managing and organising activities
  • Activities have been managed

  • The unforeseen has been accommodated.
·         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.
  • Student should have submitted the work and passed in first attempt. Activities have been managed and the unforeseen has been accommodated. (LO1 – LO4)

D3 Demonstrate convergent/lateral/creative thinking


  • Convergent and lateral thinking have been applied.
·         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)


Assignment brief
Unit number and title
Unit 5 Food and Beverage Operations Management
Qualification
Pearson BTEC Level 5 HND Diploma in Hospitality Management
Start date

Deadline/hand-in

Assessor


Assignment title
Assignment 1 of 1
Purpose of this assignment
The Purpose of this Assignment is to introduce learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. 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, and 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. The effective use of planning, coordination and communication skills will be emphasized and developed to underpin the work of the unit. The ability to demonstrate learning, with confidence, in a food and beverage operation, is an important feature of this unit.
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] Task 1 : (LO 1: 1.1, 1.2, 1.3, 1.4 and M1, M2, D1 & D2)

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 e.g. traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze
Service: systems e.g. 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 e.g. 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.
To achieve M1: 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.(1.4)
To achieve M2: In justifying the suitability of systems for food and beverage outlets your methods/techniques has been fully justified (LO 1 1.4)
To achieve D1: Conclusions have been arrived at through synthesis of ideas on suitability of systems for particular food and beverage outlets and have been justified. (1.4)
To achieve D2: Student should have submitted the work and passed in first attempt. Activities have been managed and the unforeseen has been accommodated. (1.1,1.2,1.3,1.4)




Task 2 Understand the financial controls used in food and beverage operations
[LO2 2.1-2.3, M1, M2 & D2]

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.



To achieve M1: An in-depth discussion has been conducted on financial statements and analysis of the purchasing process. (LO2 2.1& 2.3)
To achieve M2: a range of methods and techniques have been applied and range of sources of information has been used in demonstrating the use of cost and pricing processes

To achieve D2:
  • Student should have submitted the work and passed in first attempt. Activities have been managed and the unforeseen has been accommodated. (2.1, 2.2, 2.3)






Task 3 Be able to devise menus for hospitality events [LO3 3.1-3.2, M1, M2, M3 & D3]

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.

To achieve M1:
·         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)

To achieve M2:
·         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)

To achieve M3:
  • The menus are presented to industry standard (LO3 3.1). Wider research and Harvard referencing along with appropriate structure is required to achieve M3.
.
To achieve D2:
  • Student should have submitted the work and passed in first attempt. Activities have been managed and the unforeseen has been accommodated. (3.1, 3.2)
To achieve D3:
  • Effective and creative thinking has taken place with regards to menus and the event (LO3 3.1&3.2)



Task 4 (LO 4: 4.1, 4.2, 4.3 M2, M3 D1, D2 and D3)

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.

To achieve M1: 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)

To achieve M2: You have designed and applied appropriate methods when implement the planned service (LO4 4.2)

To achieve M3: You have designed and applied appropriate methods when implement the planned service (LO4 4.2).
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)

To achieve D1: Self-criticism of personal skills and planning whilst evaluating the event (LO4 4.3).

To achieve D2:
·         You have shown preparation and organisation skills during the event (LO4 4.1-4.3)
  • Student should have submitted the work and passed in first attempt. Activities have been managed and the unforeseen has been accommodated. (4.1, 4.2, 4.3)
To achieve D3: When making recommendations for improvement, realistic ideas have been generated and decisions taken (LO4 4.3)
Evidence checklist
Summary of evidence required by student
Evidence presented
Task 1
Typed report on a word document submitted via My Page

Task 2
Typed report on a word document submitted via My Page

Task 3
Typed report on a word document submitted via My Page


Task 4
Typed report on a word document submitted via My Page



All items should be on the one word document and submitted via My Page.

Sources of information:





Achievement Summary


Qualification
Pearson BTEC Level 5 HND Diploma in Hospitality Management

Assessor name



Unit Number and title
Unit 5 Food and Beverage Operations Management

Student name




Criteria Reference
To achieve the criteria the evidence must show that the student is able to:
Achieved?
(tick)
LO 1


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.

LO2


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


3.1
Compile food and beverage menus for a hospitality event.

3.2
justify the selection and suitability of recipes for menus

LO4
plan a food and beverage service for a hospitality event within an agreed budget

4.1
implement the planned service maintaining standards of quality and health, safety and security


4.2
evaluate factors to determine the success of the service, making recommendations for improvement

4.3
Compile food and beverage menus for a hospitality event.


Higher Grade achievements (where applicable)


Grade descriptor


Achieved?
(tick)

Grade descriptor

Achieved?
(tick)

M1: Identify and apply strategies to find appropriate solutions

1.4, 2.1, 2.3, 3.1, 4.1

D1: Use critical reflection to evaluate own work and justify valid conclusions
1.4, 4.3

M2: Select / design and apply appropriate methods / techniques

1.4, 3.1, 4.2
D2: Take responsibility for managing and organising activities
1.1, 1.2, 1.3, 1.4,2.1, 2.2, 2.3, 3.1, 3.2, 4.1, 4.2, 4.3

M3: Present and communicate appropriate findings

3.1, 4.1

D3: Demonstrate convergent/lateral/creative thinking
3.1, 3.2, 4.3
Feedback will be given via My Page.

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