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ASSESSMENT COMPONENT 2, COURSEWORK (60%) Based on the achievement of learning outcome 1,2, 3, 4 The work will require you to produce an individual operations report that will integrate culinary skills, management techniques and knowledge in order to operate an a la carte restaurant. This manual will have individual components related to your own role in the exercise but together the team will cover the entire scheduling and operation of the culinary event. This will clearly demonstrate control of the processes

Description of the assessment
Component 1: PRACTICAL
Summary of Assessment Method: Develop, implement and manage a live food and beverage outlet, based on both individual and group performance (Restaurant operation 2 days a week)
Weighting: 40%
Assesses Learning Outcomes: 1, 2, 3 & 4 Component 2: COURSEWORK
Summary of Assessment Method: Individual Critical Reflection on the restaurant operation experience (1,500 words) Weighting: 60 %
Assesses Learning Outcomes: 1, 2, 3 & 4

On successful completion of the module, students will be able to:
1. Critically evaluate the essential elements of F&B management with particular emphasis on function, technology, finance, environment, and trends.
2. Examine the role and activities of management in overseeing food and beverage operations.
3. Create and assess the relationship between financing, pricing and profitability in a food and beverage operation.
4. Reflect on a profitable food and beverage business concept.
Assessment Content and Rubrics
GENERAL INSTRUCTIONS:
The following details are all key elements of your assigned pieces of work.
1. The following details are all key elements of your assigned pieces of work.
2. Plan and organize your work carefully, bearing in mind submission dates.
3. When completing your work, keep checking it carefully against the assessment criteria attached.
4. Your lecturer will advise you of the times during which they will be available for consultation. So as to manage this resource and time effectively, students are advised to respect these sessions. Please note that this is a student-based research assignment, and as such the tutor may not be able to answer certain questions if it is felt that this would restrict the potential grade.
5. Plagiarism and other offences will be reviewed using the University of Derby Academic Misconduct Policy https://www.derby.ac.uk/about/academic-regulations/

ASSESSMENT COMPONENT 1, PRACTICAL (40%)
Based on the achievement of learning outcomes 1,2,3 and 4
Module Leader Manatsanan Charoensuk
Weighting 40 %
Examination Date Week 3 to Week 10
Learning Outcomes assessed
1. Critically evaluate the essential elements of F&B management with particular emphasis on function, technology, finance, environment, and trends.
2. Examine the role and activities of management in overseeing food and beverage operations.
3. Create and assess the relationship between financing, pricing and profitability in a food and beverage operation.
4. Reflect on a profitable food and beverage business concept.

Extra notes for the candidate.
1. Always keep a professional attitude
2. Special Requirements: Grooming standards in line with the grooming standards
3. Students may bring the following into the examination: Equipment necessary to carry out an efficient service
4. Plagiarism or other forms of cheating will receive a ‘0’ grade and the matter will be reviewed using the University of Derby Academic Offence Regulations.
5. The Lecturer is entitled to remove at any time students from their roles.

Topic Maximum Grade Actual Mark Special Feedbacks
Individual Performance 60%

Individual Performance
Criteria Maximum Score Comments
Planning & Organisation
Management 20
Tasks & Deadlines
Management 20
Teamwork, Problem solving & Communication Skills 20
Hygienic Work Practices 20
Preparation Skills 10
Customer service standards
(Service team) / Wastage, Budget & Respect for the products (Kitchen team) 10
(Result *60)/100
Total score 100
INDIVIDUAL PERFORMANCE (60%):

BA (Hons) Culinary Arts Food and Beverage Concept Management
Student Name/No

GROUP PERFORMANCE (30%) DO NOT consider service team and Kitchen team as two independent groups but as ONE TEAM
“Serving a good meal, it is the result of a good planning”

Topic Maximum Grade Actual Mark Special Feedbacks
Group Performance 30%

Criteria Maximum Score Comments
Planning &
Organisation
Management 20
Tasks & Deadlines
Management 20
Conflict Management,
Problem solving &
Communication Skills 20
Hygienic Work
Practices &
Preparation Skills 20
Interdepartmental Communication 20
(Result *30)/100
Score Calculation 100

ASSESSMENT COMPONENT 2, COURSEWORK (60%)
Based on the achievement of learning outcome 1,2, 3, 4
The work will require you to produce an individual operations report that will integrate culinary skills, management techniques and knowledge in order to operate an a la carte restaurant. This manual will have individual components related to your own role in the exercise but together the team will cover the entire scheduling and operation of the culinary event. This will clearly demonstrate control of the processes involved within the following procedures:
• Development
• Planning
• Implementation
• Execution
• Financial
• Operational

Post Operations (reflection)
After working and managing the restaurant, each student will reflect on their operations manual and compare the theory with professional practice together with tutor feedback based on the performance at the event. The manual (should consist of tracked changes for the contribution to the operation) will be submitted for the final assessment. Significant research must be demonstrated and related to accurate referencing.
A min of 10 Reliable academic sources is needed to validate your Manual.
The Sources needs to be relevant, consider them as the academic or reliable “validation” of your thinking and reflections on what has been done The Report should include the following structure:
NB: All the items that are written in black color can be common to the group but expressed in your own words.
 Table of Contents General context
Introduce your paper in a structured way that shows the flow and overall organization and gives a clear structure to the reader. It must contain briefly: • Definition of Restaurant management
• What is expected of you to archive?
• What is your role.
Note – Each sections need to be written as a paragraph, table with bullets points will not be accepted.
 Introduction:
C.1- Simulation development
In this section, you will have to begin to elaborate more, to provide understanding to the reader regarding your operation, with focus on what is expected

Note – Each sections need to be written as a paragraph, table with bullets points will not be accepted.
Pre- Restaurant operation
• Which one was your expectation to breakeven?
• What was your forecast for average check, explain what was taken in consideration?
Post Restaurant operation.
• What was the average check and occupancy of the restaurant?
• Which mayor expenses influenced the operations?
• Which marketing strategies have your team used to keep up with the booking fluctuation?
C.2- Main Body- Department analysis
Due to the nature of the report, in this section, you will have to expand the S.W.O.T Analysis introduced before by explaining in deep the importance of each aspect of it during the preparation and the actual operational week, a special interest it is required on the entrepreneurial or managerial approach.
Note – Each sections need to be written as a paragraph, table with bullets points will not be accepted.
1. S- Strength.
• Analyze the cost approach of your departments to the daily operation.
• Define your target market and how can it be one of your major points of strength?
• How can it be possible to define if a business is successful or not by analyzing the sale mix (provide the segmentation according to the sales)?
2. W-Weakness
• What are the main discrepancies between preparations and actual operations from a behavioral and financials point of view?
• How can financial awareness impact the customers services?
• In which way have you limited financial waste in your department (Working hours, material wastes, etc etc )?
3. O-Opportunity.
• Study the difference between what was expected and what happened during the simulation, identify the actual loss in expectation by the guests
• By which instrument do your teams understand / listen / evaluate customer’s needs and responds to the product delivered?
• When, from a business perspective, it is important to adapt to the market segment?
4. T-Threats
• What is the main financial risk in your department?
• Elaborate the concept of risk against danger regarding competition with similar concepts?
• How the treats help in the development of innovative business models
C.3- After event Analysis
In this section the candidate will have to discuss in depth the differences between what was planned and how the actual simulation developed itself.
Note – Each section needs to be written as a paragraph, table with bullets points will not be accepted.

• Compared to what has been planned how the simulation diverts from the intended path
• How does F&B based business control the outcome of the monthly income?

Conclusion
In this section the whole group will have to elaborate a conclusion paragraph to evaluate the personal learning out come and compared it with the group’s one

Note – Each sections need to be written as a paragraph, table with bullets points will not be accepted.
• What is the roles of the concepts of groups dynamics in the final result of the simulation?
• How did the authors participate and what is the final reflection? Appendices:
The sources of ALL appendices must be clearly indicated.
• Minutes and notes (maximum 2 of each)
• G- Drive overview
• Persona templates
• Pictures to illustrate the content of your report.
• Poster, logo
• Links to the social media accounts
• BEO (Event schedule)
• Requisition forms and/or invoices particular to your department
• Department’s check list on what is to be accomplished for.
• Financial aspects

ASSESSMENT COMPONENT 2, COURSEWORK (60%) Based on the achievement of learning outcome 1,2, 3, 4 The work will require you to produce an individual operations report that will integrate culinary skills, management techniques and knowledge in order to operate an a la carte restaurant. This manual will have individual components related to your own role in the exercise but together the team will cover the entire scheduling and operation of the culinary event. This will clearly demonstrate control of the processes
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