Assignment Title: Demonstrating your knowledge of the Food and Beverage industry to attract investors and open your restaurant.
Task A Submission Format – Group presentation
This submission will be in the form of a Presentation that will not exceed 10 minutes per group followed by a Q&A session.
During the presentation each member of the group will be provided with a specific role allocated to them by the group leader. Each member will explain their own role and act within the role accordingly throughout the presentation.
The presentation slides with the speaker notes section filled in must be submitted electronically in the same file with the report part.
You are required to make effective use of presentation software headings, paragraphs, and subsections as appropriate.
Your presentation should be referenced using the Harvard referencing system throughout the text and must include a bibliography using the Harvard referencing system.
The recommended word limit is 750–1000 words, including the notes section, although you will not be penalised for exceeding the total word limit.
The presentation will be video recorded. Feedback and grade will be provided after the presentation.
Unit Learning Outcomes
LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends
LO2 Demonstrate professional food and beverage service standards in a real working environment.
Scenario and Activity
Having recently enrolled in a Higher National Diploma in Hospitality Management programme, your long-term project after graduating is to start up a new restaurant.
Not wanting to wait the end of your studies, you have decided to start researching and planning this major step in your career.
In order to do this, you are going to need capital investment. You have approached several investors and have been asked to showcase your knowledge of the food and beverage industry as well as your business plan.
You have set up a date where you will demonstrate your knowledge of the food and beverage industry to these potential investors during a business presentation which will include a role play to demonstrate your management skills.
The role play will have to:
● Explore the different sectors of the food and beverage industry, profiling a specific chosen business within each area of the industry.
● Explain the different rating systems used for the food and beverage industry nationally and internationally.
● Discuss a range of current and future trends impacting the different types of food and beverage businesses and at the same time analyse how each one of these trends are affecting these businesses and critically analyse how these food and beverage business have adapted to these trends to meet business objectives.
● Demonstrate professional food and beverage management skills within a selected food and beverage organisation, make sure to introduce briefly the business first.
● Explain the legal requirements and regulatory standards that food and beverage service outlets must comply with, giving specific reference to the maintenance and cleaning of equipment.
● Discuss the importance and value of having to meet professional food and beverage legal and regulatory standards on operational performance, analysing the implications of failing to meet them on the overall operational performance.
Task B Submission Format – Report
This submission will be in the form of an individual report that is appropriate and suitable for use at a business meeting. The report will be submitted using a Word-processed document. PDF and other types of files are not accepted.
The recommended length of this submission is 2500 – 3000 words, although you will not be penalised for exceeding 3000 words.
Where appropriate, learning theory and additional research must be used, and referenced according to the Harvard Referencing system
Unit Learning Outcomes
LO3 Compare the ways that different food and beverage operations use technology to improve operational efficiency
LO4 Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.
Scenario and Activity
In the current climate digital marketing is proving to be very successful, and the investors have asked you to explain your plans for using digital technology within the business to enhance business performance. They also need to understand who the potential target markets for the business operation are. They have asked you to explain what kind of factors affect the consumer decision making process in choosing where they visit and how you intend to build a loyal database.
You are to present a comparative analysis of three food and beverage service outlets. This will include the following:
● A profile of each of the food and beverage service outlets
● An analysis of the differences and similarities between the operational and marketing digital technology used by each business
● A critical evaluation of how the businesses have used digital operational and marketing tools to promote products and services, understand customers, promote customer loyalty and generate growth, assessing which businesses have made the most out of using multimedia platforms and operational technology to enhance the quality of customer service
● An analysis of those factors that influence and motivate the consumer decision making process
● A critical evaluation of the strategies used in the three different businesses in building a loyal customer base, considering what business strategies they have used and assessing the advantages and disadvantages of these and whether they have been successful.
Learning Outcomes and Assessment Criteria
Pass Merit Distinction
LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends
P1 Explore different types of business within the food and beverage industry, profiling a chosen business within each area of the industry.
P2 Explain different rating systems used for the food and beverage industry nationally and internationally.
P3 Discuss the current and future trends affecting food and beverage businesses. M1 Analyse how current and future trends are affecting food and beverage businesses’ products and services to meet business objectives. D1 Critically analyse how different types of food and beverage business have adapted to current and future trends to meet business objectives.
LO2 Demonstrate professional food and beverage service standards in a real working environment
P4 Demonstrate professional food and beverage management skills within a food and beverage organisation.
P5 Explain the legal requirements and regulatory standards that food and beverage service outlets must comply with, giving specific reference to the maintenance and cleaning of equipment. M2 Discuss the importance and value of having to meet professional food and beverage legal and regulatory standards on operational performance and the consequences on performance if they are not adhered to. D2 Analyse the implications of failing to meet the professional food and beverage legal and regulatory requirements on the overall operational performance. .
LO3 Compare the ways that different food and beverage operations use technology to improve operational efficiency
LO3 LO4
D3 Critically evaluate the impact of digital technology both on the operations of food and beverage businesses and the significant influence it has on consumer buying behaviour.
P6 Compare different operational and marketing technologies for a range of different types of food and beverage business. M3 Evaluate how digital technology enhances business performance for a range of different types of food and beverage business to meet business objectives.
LO4 Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success
P7 Investigate the factors that influence the consumer’s decision on which food and beverage outlets they choose.
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal customer base. M4 Evaluate the effectiveness of strategies used in a range of food and beverage outlets to attract and build a loyal customer base.
Achievement of a Pass grade
A student must have satisfied all the Pass criteria for the learning outcomes, showing coverage of the unit content and therefore attainment at Level 4 or 5 of the national framework.
Achievement of a Merit grade
A student must have satisfied all the Merit criteria (as well as the Pass criteria) through high performance in each learning outcome.
Achievement of a Distinction grade
A student must have satisfied all the Distinction criteria (as well as the Pass and Merit criteria), and these define outstanding performance across the unit as a whole.
ALL GRADES ARE PROVISIONAL UNTIL INTERNALLY VERIFIED AND UNTIL EXTERNALLY CERTIFIED BY EDEXCEL.
THIS MEANS THAT A GRADE CAN BE CHANGED AT ANY POINT UNTIL EDEXCEL CERTIFIES IT
As per Pearson policy, you are only allowed two submissions per module. One for final submission and another one for referral. Failure to achieve a grade pass after a second submission will result in you having to repeat the module in the next term.
Any re-submission or late submission (unless authorised due to mitigating circumstances) will be capped at a PASS grade only.
● Present your work in one academic style which should include a cover page, table of contents, introduction, conclusion, reference list, foot or end notes and appendices, if any.
● Include the reference code of this assignment on your assignment submission front page.
● Sign the Learner’s Statement of authenticity in the cover page. Failure to do so will result in the submission being declined.
● Spell-check the document and make sure there are no grammatical errors as it may result in the submission being declined.
● Complete all the tasks in a Holistic manner as set in the brief and without separating the assessment criteria to avoid a potential referral.
● Create your own titles and sub-headings to structure the work without copying the assessment criteria verbatim.
● Produce clear specific reasoning and arguments in support of your answers.
● Submit your work in a single WORD processed document of not more than 5000 words for all learning Outcomes. This word limit is only for guidelines and is not applied to grading. PDF and other types of files are not accepted.
● You must include a bibliography at the end to show where your information was sourced. Failure to do so may result in the submission being declined
● Your sources must be identified using the Harvard referencing system. The words used in your bibliography will not be included in your word count.
● You must use Arial, size 12, 1.5 line spacing and black to format the text.
To access any feedback (formative/summative) you will have to access Moodle and open your assignment. You will have to click on the blue comment box in the right hand side and the feedback will appear within the text. You might have to click on the blue bubbles to see the feedback.
If an extension is necessary for a valid reason, requests must be made in writing using a course work extension request form to the head of department. Please note that the lecturers do not have the authority to extend the coursework deadlines and therefore do not ask them to award a coursework extension.
The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick.
Any act of plagiarism and collusion will be seriously dealt with according to the regulations and MRC Malpractice policy
Plagiarism occurs when a student misrepresents any work submitted as his/her own work, the work of any other person or of any institution. Examples of forms of plagiarism include:
● the verbatim (word for word) copying of another’s work without appropriate and correctly presented acknowledgement.
● the close paraphrasing of another’s work by simply changing a few words or altering the order of presentation, without appropriate and correctly presented acknowledgement.
● unacknowledged quotation of phrases from another’s work;
● The deliberate and detailed presentation of another’s concept as one’s own.
All types of work submitted by students are covered by this definition, including, written work, diagrams, designs, engineering drawings and pictures.
Collusion occurs when, unless with official approval (e.g., in the case of group projects), two or more students consciously collaborate in the preparation and production of work which is ultimately submitted by each in an identical, or substantially similar, form and/or is represented by each to be the product of his or her individual efforts.
All submissions for assessment must be submitted on Moodle to generate a Turnitin Report on similarity to detect potential plagiarism and collusion.
The maximum Turnitin score admissible is 15% but a submission can be classified as plagiarism and/or collusion with a lower score depending on the size of the submission and size of the text highlighted.
Assignments with plagiarism/ad or collusion will be automatically referred for reworking and resubmission. Please check the MRC Assessment policy as well as MRC Malpractice policy for details of the potential penalties as a procedure.
Including pictures of text (apart from the cover page or table of content) or pictures of any other type of information (diagram for example) without a citation and a Harvard Reference could be deemed to be an attempt of malpractice and could trigger an automatic referral as well as a malpractice procedure.
Any student might be called to seat through a viva with the lecturer to confirm any parts of the submission through an interview which will then form part of the summative assessment.
AI tools have proliferated and become more common and as a result, their usage for research has increased which prompted change of government policies in this matter.
Overall, it remains too easy for students to misunderstand how they can use Generative Artificial Intelligence tools and unintentionally breach academic integrity guidelines.
Research of information and the writing of academic work must always be performed by the student, and while it is acceptable to use an AI tool to start a research process, it is not allowed to use it to write a submission in your place.
The important part is to understand that the best way to produce a work is to research it through traditional methods (books articles, websites, journals).
Yet, AI tools could be used to help with the research but only as a starting point. Having found information, thanks to an AI tool, about a topic you are writing about, you should then research it using these traditional methods and include the references and citations based on these resources in your work.
Once you have the correct information, you need to write the assignment yourself, using an AI tool to do this for you is never allowed. The usage of paraphrasing tools might be appropriate to find alternative to some words and short sentences, but not or a whole paragraph/page/ work.
In the same way, Mont Rose College is using a similarity detection system, and an AI detection tool is embedded in our systems, and every submission you make will go through both of them. Submissions for assessment that consist of large, substantially unmodified output from Artificial Intelligence software may be considered as a very poor academic practice, as it does not represent the student’s own work.
To this effect, the limit on AI detection has been set at 40%. If a submission is over that allowance, the grade will be suspended and the student called to sit through a viva with the lecturer and the academic team to discuss the AI score as well as any parts of the submission, through an interview which will then form part of the summative assessment.
In cases where an individual persistently exhibits poor academic practice through inappropriate use of Artificial Intelligence tools, such as a lack of evidencing their use of the tools, they may be referred to the academic misconduct procedures and the range of the potential penalties
Textbooks
Cousins, J. and Weekes, S. (2020) Food and Beverage Service. 10th Ed. London: Hodder Education.
Davis, B., Pantelidis, I.S., Alcott, P. and Lockwood, A. (2018) Food and Beverage Management. 6th Ed. Oxford: Routledge.
Foskett, D., Paskins, P., Pennington, A. and Rippington, N. (2021) The Theory of Hospitality and Catering. 14th Ed. London: Hodder Education.
Websites
www.fsrmagazine.com
FSR magazine (General reference)
www.foodservicedirector.com
Food Service Director magazine (General reference)
www.foodserviceequipmentjournal.com
Food Service Equipment Journal (General reference)
www.thecaterer.com
The Caterer (General reference)
