Unit 12 Hospitality Operations Management

Qualification
Unit number
and title
Pearson BTEC Level 5 HND Diploma
Hospitality Management
Unit 12 Hospitality
Operations Management
Student
name
Assessor
name
Arminder
Singh
Date issued
Completion
date
Submitted
on
20/10/2014
14/12/2014
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
Understand
the operational and economic characteristics of hospitality operations
1.1
analyse the nature of
different hospitality product and service areas
1
1.2
evaluate the different
influences affecting patterns of demand within hospitality operations
1
1.3
compare customer profiles and their differing
expectations and requirements in respect of hospitality provision
1
1.4
analyse factors affecting average spending power
in hospitality businesses
1
LO 2
Understand
product development within hospitality environments
2.1
evaluate the key stages in product and service
development applied within a hospitality operation
2
2.2
analyse the features which contribute towards the
customers’ perception of products and services
2
2.3
assess the opportunities and constraints
affecting product and service development within a hospitality environment
2
2.4
evaluate different merchandising opportunities
for hospitality products and services
2
LO3
Understand pricing and profitability concepts
within hospitality operations
3.1
evaluate different methods of pricing taking into
account additional pricing considerations
3
3.2

Business –organization –in –a- global –context Assignment help

Managing communication assignment help
assess the factors which affect revenue
generation and profitability in hospitality operations
3
LO4
Be able to use appraisal techniques to analyse
and improve operational performance
4.1
apply different performance measures and
appraisal techniques to individual aspects of hospitality operations, the
product and the whole operation
4
4.2
determine the effectiveness of different quantitative
and qualitative appraisal techniques and their application to hospitality
operations
4
4.3
apply approaches to business analysis, evaluation
and planning appropriate to hospitality operations, making proposals for
action
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.
complex
problems with more than one variable have been explored in the analysis
the nature of different hospitality product and service areas.(1.1)
an effective approach to
study and research has been applied in Analyse
the nature of different hospitality product and service areas & effective
judgements have been made in evaluating the different influences affecting
patterns of demand within hospitality operations (1.2)
M2
Select/design
and apply appropriate methods/ techniques
a range of sources of
information has been used.
complex
information/data has been synthesised and processed.
a range of methods of performance measures and appraisal techniques.
the selection of methods and
techniques/sources has been justified.
relevant theories and
techniques have been applied.
a range of sources of
information has been used in comparing customer profiles and their differing
expectations and requirements in respect of hospitality provision. (1.3)
complex
information/data has been synthesised and processed in analysing factors
affecting average spending power in hospitality businesses. (1.4)
relevant theories and
techniques have been applied in evaluating the key stages in
product and service development applied within a hospitality operation. (2.1)
the selection of methods
and techniques/sources has been justified by assessing
the opportunities and constraints affecting product and service development
within a hospitality environment. (2.3)
the selection of methods
and techniques/sources has been justified in evaluating
different merchandising opportunities for hospitality products and services.
(2.4)
the
selection of methods and techniques/sources has been justified in evaluating
different methods of pricing taking into account additional pricing
considerations. (3.1)
a
range of methods of performance measures and appraisal techniques to
individual aspects of hospitality operations, the product and the whole
operation have
been applied. (4.1)
the selection of different
quantitative and qualitative appraisal techniques has been justified in
application to hospitality operations. (4.2)
M3

 

Theories and concept of human development and behavior
Present
and communicate appropriate findings
A Coherent, logical development
of principles/concepts for the intended audience
appropriate structure and
approach has been used
Coherent, logical
development of principles/concepts for the intended audience in analysing
the features which contribute towards the customers’ perception of products
and services. (2.2)
the appropriate structure
and approach has been used in assessing the factors which
affect revenue generation and profitability in hospitality operations. (3.2)
.
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 and have been justified in Analysing
the nature of different hospitality product and service areas. (1.1)
Self-criticism of
approach has taken place in analysing factors affecting average spending
power in hospitality businesses. (1.4)
Conclusions have been
arrived at through synthesis of ideas and have been justified in applying
different performance measures and appraisal techniques to individual aspects
of hospitality operations, the product and the whole operation. (4.1)
D2
Take
responsibility for managing and organising activities
Activities have been managed
The unforeseen has been
accommodated.
Student should have
submitted the work on time and shown organisational skills. Activities have
been managed and the unforeseen has been accommodated. (1.1, 1.2, 1.3,
1.4,2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 4.1, 4.2, 4.3)
D3
Demonstrate convergent/lateral/creative thinking
Convergent and
lateral thinking have been applied.
Convergent thinking have been
applied in evaluating the key stages in product and service
development applied within a hospitality operation. (2.1)
Lateral thinking have been applied
in assessing the opportunities and constraints
affecting product and service development within a hospitality environment.
(2.3)
Lateral thinking have been applied
in assessing the opportunities and constraints
affecting product and service development within a hospitality environment.
(2.4)
Convergent and lateral thinking have
been applied in assessing the factors which affect revenue
generation and profitability in hospitality operations (3.2) and planning
appropriate to hospitality operations, self-evaluation has taken place in making
proposals for action working with food. (4.3)
Assignment
brief
Unit number
and title
Unit 12
Hospitality Operations Management
Qualification
Pearson
BTEC Level 5 HND Diploma in Hospitality Management
Start date
20/10/2014
Deadline/hand-in
14/12/2014
Assessor
Arminder Singh
Assignment
title
Assignment 1 of 1
Purpose of this assignment
This unit enables you to gain understanding of the
operational and economic characteristics, product development, pricing and
profitability concepts and gain skills to analyses and improve operational
performance in hospitality. It will introduce you to the management
principles of hospitality operations. It is intended for those of you who
aspire towards a career in general hospitality management. You will focus on
a wide range of operational and economic characteristics, including customer
profiles and patterns of demand. This will lead to the consideration of
product development and the opportunities and constraints that affect such
development. You will also consider a range of pricing and profitability
strategies, using ICT software to model different approaches.
Finally, the unit develops your understanding of the
appraisal process in relation to hospitality operations management and how
different aspects inter-relate with each other.
Scenario
As

Business –organization –in –a- global –context Assignment help
a part of HND Hospitality programme, You are on internship for 3 months at a
reputed hotel. You have been given the opportunity to gain understanding and
knowledge of the different aspects of hotel management and operations. After
the completion of your internship, you have to prepare a report on the
various aspects of hotel operations management to apply for the position of
Assistant Manager for another hotel, which is newly acquired by the Hilton
group.
Task 1 : (LO 1: 1.1, 1.2, 1.3 and M1, M2, D1 & D2)
1.1: During your internship,
you have discovered many products and services offered by the hotel. Each
product/service is diverse in its nature. As a part of a report, conduct an
in-depth investigation into the different areas of your hotel. This could
include operational characteristics, i.e what they do and how they do it. This
will help you to analyse the nature of different hospitality
product and service areas.(1.1)
You should consider:
·
Nature of hospitality products and
services: product and service areas e.g. food and beverages, rooms division,
conference and banqueting; tangible and intangible elements; perishability;
marketing and sales; plant; equipment; supplies and commodities
1.2: The Hospitality industry is having variable demand patterns. Whether
it is seasonality, weekdays/weekends etc. they affect hospitality operations.
As a part of the report, you have to evaluate the different influences affecting
patterns of demand within hospitality operations. (1.2). You could examine
the opportunities and constraints of these demand patterns and consider what
works well and what does not work well for your hotel. For example; if a
weekend is particularly busy due to an event, what is the impact or effect on
the departments.
You should consider:
·
Patterns of demand: patterns e.g. opening
hours, seasonality, time of day/week, sociological influences, healthy eating
and drinking patterns, food and fashion trends, accommodation trends,
cultural, regional and ethnic influences, pricing and economic factors,
elasticity of demand
1.3: Most consumer markets
are made up of groups of customers with different sets of expectations about
the products and services that they want to buy. As a part of report, you
have to compare customer
profiles and their differing expectations and requirements in respect of
hospitality provision. (1.3). you could identify and explain different types
of customers and their expectations in relations to meal experiences, prices
for the rooms service, food and drinks and other service charges and
cleanliness and hygiene expectations
·
compare
customer profiles and their differing expectations and requirements in
respect of hospitality provision.(1.3)
You should consider;

Assignment elp he help for marketing principles
·
Customer profile: characteristics e.g.
spending power, types of hospitality business, menu/accommodation range,
pricing considerations, expectations and requirements, the meal experience
1.4: There are numerous factors influencing investments
in hotels, restaurants, pubs, bars and other hospitality businesses
operations. As a part of report, by using examples from the hospitality
businesses, analyse factors affecting average spending power in hospitality
businesses. (1.4). you could explore the factors affecting financial
investment and costing decisions by considering the level of operations and
standards of the service provided to the customers by the different hospitality
businesses. Furthermore, you could consider the factors which influence
spending power of the customers on restaurants, hotels, bars, pubs and other
hospitality outlets.
You should consider;
Management issues: issues e.g. integrated
planning and resourcing, business and operational plans, staffing, finance,
decision-making (gathering information and data, analysing and evaluating
data, reaching decisions, forecasting), operating procedures and systems,
control systems, technical and procedural standards, service standards,
quality systems, team working and team leading, scheduling, training
To
achieve M1:
complex problems with more than one variable have been explored in Analyse the nature of different hospitality product and service
areas.(1.1)
an effective
approach to study and research has been applied in Analyse the nature of different hospitality product and service
areas & effective judgements have been made in evaluating the
different influences affecting patterns of demand within hospitality
operations (1.2)
To achieve M2:
a range of sources
of information has been used in comparing
customer profiles and their differing expectations and requirements in
respect of hospitality provision. (1.3)
complex information/data has been
synthesised and processed in analysing factors affecting average spending
power in hospitality businesses. (1.4)
To achieve D1,
conclusions have
been arrived at through synthesis of ideas and have been justified in Analysing the nature of different hospitality product and service
areas.(1.1)
Self-criticism of
approach has taken place in analysing factors
affecting average spending power in hospitality businesses. (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.
Task 2 (LO 2: 2.1, 2.2, 2.3, 2.4 and M2, M3, D3)
2.1: Hospitality operations
have been changed in many ways. In the recent times, Due to rapid change in
customer taste and preferences, technology; hospitality businesses have developed
products and services to cater customer needs. As a part of the report, evaluate
the key stages in product and service development applied within a
hospitality operation. (2.1) you could examine the key stages in product and
service development applied within a hospitality operation by considering the
customer needs, and customer-product relationship.
Consider the following:
Stages in product development: stages to include
market research, market segmentation, idea evaluation, concept development,
product development, advertising objectives e.g. persuade, create desire,
create awareness, sell, increase market share, and develop brand loyalty,
customer awareness.
2.2: Customer perception determines how much value
your customers associate with product/service. The more a hotel understands
how consumers make their choices — their buying decisions — the better the
company marketing mix can be designed. As a part of report, by using examples
from hospitality businesses, analyse the features which contribute towards the
customers’ perception of products and services (AC 2.2). You
could explore the features such as brand image, style of
service, meal experience, service experience, ambiance etc which could contribute
towards the customers’ perception of products and services.
Consider the following:
Opportunities and constraints: types e.g. brand
image, nutrition and dietary requirements, disabled access and provision –
accommodation facilities, restaurant access; availability of resources
(human, financial, physical), standardisation, style of service, space
utilisation.HND Assignment Help
2.3: New product development is an important way
for businesses to stay ahead of the competition and continue to appeal to the
changing needs of existing customers. A classic strategy for product/service
development is simply focusing on customer needs. “Necessity is the
mother of invention” they say, and this is certainly true when it comes
to new product development strategy.
As a part of report, Assess the opportunities and constraints
affecting product and service development within a hospitality environment.
(2.3). you could examine
the opportunities and constraints of rapid change in technologies social
structures and economic changes affecting food and drinks and other service
developments within a hospitality environment.
Consider
the following:
Hospitality advertising: businesses e.g. pubs,
restaurants, hotels, conference centres; products, types of media.
2.4: In the recent times, the
concept of merchandising has been developed to a great extent in the hotel
business. Whether it is online booking of a hotel room through booking.com or
buying a discount voucher for a meal at Hilton from voucher.com. So as a part
of a report, Evaluate different merchandising opportunities for hospitality
products and services. (2.4).
you could discover the advantages and judge the merits of merchandising by evaluating
different merchandising opportunities for selling and distributing
hospitality products and services.
Consider
the following:
Merchandising
objectives: objectives e.g. promote consumer/brand awareness, encourage
consumer/brand loyalty, develop product image; support materials e.g.
brochures, websites, posters, floor stands, tent cards, wall displays, table
displays, menus, flyers, vouchers, promotions, clothing (tee-shirts,
sweatshirts, baseball caps), free samples
To achieve M2,
relevant
theories and techniques have been applied in evaluating
the key stages in product and service development applied within a
hospitality operation. (2.1)
the
selection of methods and techniques/sources has been justified by assessing the opportunities and constraints affecting product and
service development within a hospitality environment. (2.3)
the
selection of methods and techniques/sources has been justified in evaluating different merchandising opportunities for hospitality
products and services. (2.4)
To achieve M3,
Coherent,
logical development of principles/concepts for the intended audience in analysing
the features which contribute towards the customers’ perception of
products and services. (2.2)
Wider research and Harvard referencing along
with appropriate structure is required to achieve M3.
.
To achieve D3
Convergent thinking
have been applied in evaluating the key stages in product and
service development applied within a hospitality operation. (2.1)
Lateral thinking
have been applied in assessing the opportunities and constraints
affecting product and service development within a hospitality
environment. (2.3)

Unit 5 people management

Business –organization –in –a- global –context Assignment help
Lateral thinking
have been applied in assessing the opportunities and constraints
affecting product and service development within a hospitality
environment. (2.4)
To achieve D2:
Student should have
submitted the work and passed in first attempt. Activities have been
managed and the unforeseen has been accommodated. (2.1, 2.2, 2.3, 2.4)
Task 3 (LO
3: 3.1, 3.2, and M2, M3, D1 and D3)
3.1: Having decided what to be
and offer and to whom, the next most important decision is price. Pricing is
a critical decision for hotel’s success because it determines, first, whether
or not the intended customers will purchase and second, whether they will be
satisfied with the value offered and, thus, be willing to return. As a part
of report, Evaluate different methods of pricing taking into
account additional pricing considerations. (AC 3.1). You could examine the affects of different
pricing strategies for the Rooms service and food & beverages and
consider charges for extra services provided to the customers.
Consider
the following:
Methods of pricing: methods
e.g. cost-oriented, market-oriented; additional pricing considerations e.g.
service charge, cover charge, minimum charge.
3.2:
During your internship, you have seen Revenue Manager is always busy having
meetings on Revenue management. He is busy in forecasting day to day revenues
from different sources. Analysing weekly, monthly and yearly revenue and
finding ways to increase revenue by utilising all the available resources. As
a part of the report, Assess the factors which affect revenue generation and
profitability in hospitality operations. (3.2). you could examine the economic
and social factors which affect revenue generation and profitability in
hospitality operations. You can explore the opportunities and constraints of
these factors on hospitality business profitability and sales revenue.
Consider the following:
Factors affecting revenue generation: factors e.g. sales mix,
customer turnover, average spending power (ASP)
Factors affecting profitability: factors e.g. labour intensity,
shelf-life, and elasticity of demand, standardisation, and portion-control.
To
achieve M2,
the selection of
methods and techniques/sources has been justified in evaluating different methods of pricing taking into account
additional pricing considerations. (3.1)
To achieve M3,
the
appropriate structure and approach has been used in assessing the factors which affect revenue generation and
profitability in hospitality operations. (3.2)
Wider research and Harvard referencing along
with appropriate structure is required to achieve M3.
.
To achieve D1,
conclusions
have been arrived at through synthesis of ideas and have been justified
IN evaluating different methods of pricing
taking into account additional pricing considerations. (3.1)
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,
convergent and
lateral thinking have been applied in assessing the factors which affect revenue generation
and profitability in hospitality operations (3.2)
Task 4 (LO 4: 4.1, 4.2, 4.3 M2, D1 and D3)
4.1:
A performance appraisal can be an important process for
evaluating staffing and other operations. By understanding and using
performance appraisal techniques, a manager can create a useful evaluation
that assists the operations development. As a part of the report, Apply
different performance measures and appraisal techniques to individual aspects
of hospitality operations, the product and the whole operation. (4.1). you
could apply range of appraisal techniques to measure
the Revenue, cost, profitability and Product of different operations in the
hospitality business.
Consider
the following;
Approaches to appraisal: techniques e.g.
fundamentals of appraisal, basis for effective
Operational appraisal, use of
budgets, industry norms, information analysis, developing qualitative and
quantitative data, analysing and evaluating data.
4.2:
Hospitality manager’s use both qualitative and
quantitative reports to track the work performance of individuals, operations
and workforce as a whole. As a part of report, determine
the effectiveness of different quantitative and qualitative appraisal
techniques and their application to hospitality operations (4.2). You could discover the effectiveness of quality management techniques
to measure the level of customer satisfaction and other operational
achievements in hospitality operations. You could explore how the
quantitative and qualitative appraisal techniques are applied in different
operations in hospitality businesses.
Consider
the following;
Appraising the operation: measures
e.g. appraising the product, appraising operational
Performance measurement techniques,
levels of consideration, when and how, quantitative, qualitative evaluation,
external comparisons, quality management.
4.3: business analysis, planning for the future,
evaluation of past performance, analysis of current strategies and finding
solutions to the problems are inevitable part of the work life of hospitality
operations manager. As a part of report, Apply approaches to business analysis, evaluation
and planning appropriate to hospitality operations, making proposals for
action working with food. (4.3)
You could conduct business
analysis to find out the strengths and weaknesses of the business operations
and further evaluation could have been done to explore the opportunities and
on that basis future planning can be done appropriately to implement change
in the hospitality operations.
Consider the following;
Proposal for action:
proposals e.g. forecasting future business requirements, levels of strategy,
assessing organisational capability, strategic analysis and planning,
implementation and managing change
To achieve M2:
a range of methods of
performance measures and appraisal
techniques to individual aspects of hospitality operations, the product
and the whole operation have
been applied. (4.1)
the selection of different quantitative and qualitative appraisal techniques has been justified in application to hospitality operations. (4.2)
To
achieve D1,

Conclusions have been arrived at through synthesis of ideas and have been
justified in applying different performance measures and
appraisal techniques to individual aspects of hospitality operations, the
product and the whole operation. (4.1)
To achieve D2:
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,
• Convergent and lateral thinking
have been applied in evaluation and planning appropriate to
hospitality operations, self-evaluation
has taken place in making proposals for action working with food.
(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:
Advances in Culture, Tourism and
Hospitality Research 1871-3173 Book series http://www.emeraldinsight.com/books.htm?issn=1871-3173
Advances in Hospitality and Leisure
1745-3542 Book series http://www.emeraldinsight.com/books.htm?issn=1745-3542
International Journal of
Contemporary Hospitality Management 0959-6119 Journal http://www.emeraldinsight.com/journals.htm?issn=0959-6119
Heizer,
J. and B. Render (2004) Operations Management: International Edition, 7th
edition, London: Pearson Prentice
Hall.
Ninemeier, J. D., & Hayes, D. K. (2005). Restaurant
Operations Management: Principles and Practices . Upper Saddle River:
Prentice Hall.
Mill, R. C. (2006). Restaurant
Management: Customers, Operations, and Employees, 3rd edition. Upper
Saddle River: Prentice Hall.
Walker, J. (2008) Exploring the
Hospitality Industry, New Jersey: Pearson.
Walker, J. R., & Walker, J. T. (2013). Introduction
to Hospitality Management: Pearson New International Edition, 4/E. Essex:
Pearson Prentice Hall.
Walker, J. R. (2014). Introduction to Hospitality:
Pearson New International Edition, 6/E . Essex: Pearson.
Journals
These publications contain
up-to-date industry information, articles about current developments,
advertisements for job vacancies, management data and current food costs:
• Caterer and Hotelkeeper magazine
• Hotel Industry News
• Hospitality magazine.

Managing communication assignment help
Websites
The following web links will provide
valid information and current data to support the research aspects of this
unit:
• 4Hoteliers: www.4hoteliers.com
• Caterer and Hotelkeeper magazine: www.catererandhotelkeeper.co.uk
• Big hospitality: www.bighospitality.com
• Hospitality magazine:
www.instituteofhospitality.org; select ‘Publications’ then ‘Magazine’
• British Nutrition
Foundation: www.nutrition.org.uk
Achievement
Summary
Qualification
Pearson BTEC Level 5 HND
Diploma in Hospitality Management
Assessor name
Arminder Singh
Unit Number and title
Unit 12 Hospitality
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
analyse the
nature of different hospitality product and service areas
1.2
evaluate
the different influences affecting patterns of demand within hospitality
operations
1.3
compare customer profiles and their differing
expectations and requirements in respect of hospitality provision
1.4
analyse
factors affecting average spending power in hospitality businesses
LO2
2.1
evaluate the key stages in product and service development
applied within a hospitality operation
2.2
analyse the features which contribute towards the
customers’ perception of products and services
2.3
assess the opportunities and constraints
affecting product and service development within a hospitality environment
2.4
evaluate
different merchandising opportunities for hospitality products and services
LO3
3.1
evaluate different methods of pricing taking into
account additional pricing considerations
3.2
assess
the factors which affect revenue generation and profitability in hospitality
operations
LO4
4.1
apply different performance measures and
appraisal techniques to individual aspects of hospitality operations, the
product and the whole operation
4.2
determine the effectiveness of different
quantitative and qualitative appraisal techniques and their application to
hospitality operations
4.3
apply
approaches to business analysis, evaluation and planning appropriate to
hospitality operations, making proposals for action
Higher Grade achievements
(where applicable)
Grade descriptor
Achieved?
(tick)
Grade descriptor
Achieved?
(tick)
M1: Identify and apply strategies to find
appropriate solutions
1.1, 1.2
D1: Use critical reflection to evaluate own work
and justify valid conclusions
4.1, 1.1, 1.4
M2: Select / design and apply appropriate methods
/ techniques
1.3, 1.4, 4.1, 4.2, 3.1,
2.1, 2.4
D2: Take responsibility for managing and
organising activities
1.1, 1.2, 1.3, 1.4,2.1,
2.2, 2.3, 2.4, 3.1, 3.2, 4.1, 4.2, 4.3
M3: Present and communicate appropriate findings
3.2, 2.3
D3: Demonstrate convergent/lateral/creative
thinking
2.1, 2.3,2.4, 3.2
Feedback
will be given via My Page.
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

 

Get Assignment help for this assignment at hndassignmenthelp@gmail.com

Comments