Food Service Management | My Assignment Tutor

Department of Tourism and Hospitality Page 1 of 7 HND Assignment BriefSession: February 2021Programme titlePearson BTEC HND Hospitality Management (RQF Level 5)Unit number and title25Food Service ManagementAssignment number & title1 of 1Written coursework assignmentAssessor (s)Dora VulicIssue Date10 March 2021Final assignmentsubmission deadline07-12 June 2021Late submission deadline14-19 June 2021The learners are required to follow the strict deadline set by the Collegefor submissions of assignments in accordance with the BTEC RQF level 4– 5 submission guidelines and College policy on submissions.Resubmission deadlineTBARemark and FeedbackIn-class feedback will be available from formative assessment of the initialsubmissions based on each learning outcome.Final feedback will be available within 2 – 3 weeks of the assignmentsubmission date. GeneralGuidelines• The work you submit must be in your own words. If you use a quote or anillustration from somewhere you must give the source.• Include a list of references at the end of your document. You must give allyour sources of information.• Make sure your work is clearly presented and that you use readilyunderstandable English.• Wherever possible use a word processor and its “spell-checker”. Internal verifierMoghal BaigSignature (IV of thebrief) *Date05/03/2021 Department of Tourism and Hospitality Page 7 of 7ICON College of Technology and ManagementBTEC Level 5 in Hospitality Management (RQF)Unit 25: Food Service Management (L5)Session: February 2021Recommended Word Count: 3,000Assignment Context and ScenarioYou are an operations management consultant assigned to investigate the issues and trends in fourkey areas of food service operations and write a report to be presented to the members of the foodservice executives association in London. Your report will focus on the key areas as indicated by thefollowing four learning outcomes:Learning Outcome 1: Investigate the sourcing and procurement processes within a foodservice organisationWithin the context of food service industry, examine a range of different approaches of food supplychain while highlighting the key stakeholders in the process. For a specific food service organisationof your choice, analyse and discuss the principles and strategies of effective procurement andsourcing processes that would boost the organisational effectivenessLearning Outcome 2: Evaluate operations management strategies within a given food servicecontextUsing your chosen food service operation, assess the application of different analytical tools tosupport the development of effective management strategies and critically evaluate the use of suchtools and management practices in achieving organisational success. Based on your evaluation,provide valid and justified recommendations to support successful management practices andstrategies.Learning Outcome 3: Explore the importance of ethical management for overall businesssuccessDiscuss how your food service organisation has adopted ethical practices and analyse the impactsof such practices in achieving overall business success. Also, critically analyse the impact of keyethical practices on the business objectives of your chosen organisation.Learning Outcome 4: Produce an improvement plan for a given organisational challengewithin a food service organisationManagement strategies and practices impacts organisational performance. Using a range ofperformance review techniques, assess the operations management practices within your chosenfood service organisation. Devise and produce alternative approaches to management practicesand solutions to address shortcomings and to improve performances along with an implementationplan, using a range of tools and review techniques. Recommend measurement tools for monitoringthe implementation plan with justificationDepartment of Tourism and Hospitality Page 7 of 7Relevant Information1. Learning Outcomes and Assessment Criteria LearningOutcomesPass CriteriaMerit CriteriaDistinctionCriteriaLearning Outcome 1:Investigate thesourcing andprocurementprocesses within afood serviceorganisationP1 Examine a range ofdifferent food supply chainapproaches within the foodservice industry highlightingkey stakeholders in theprocessP2 Discuss the principles ofeffective procurement andsourcing processes for a foodservice operationM1 Analyse a range ofdifferent food supplychain approaches andprocurement strategiesthat can enhanceorganisationaleffectiveness.LO1 and LO2D1 Provide valid andjustifiedrecommendations tosupport managementpractices andstrategies thatenhance effectivebusiness operationsLearning Outcome 2:Evaluate operationsmanagementstrategies within agiven food servicecontextP3 Assess the application ofdifferent analytical tools tosupport effective managementstrategiesP4 Evaluate differentmanagement practices thatsupport successful businessoperations in food serviceorganisationsM2 Critically evaluatemanagement tools andpractices that cansupport successfulbusiness operations infood serviceorganisationsD1: Same as LO1Learning Outcome 3:Explore theimportance of ethicalmanagement foroverall businesssuccessP5 Discuss ethical practices ina specific food serviceorganisation and the impact ofthese practices on overallbusiness successM3 Analyse variousethical practices in aspecific food serviceorganisation and theimpact it has on theoverall businesssuccessD3 Critically analysevarious ethicalpractices in a specificfood serviceorganisation andtheir impact on theorganisation’sbusiness objectivesoverallLearning Outcome 4:Produce animprovement plan fora given organisationalchallenge within afood serviceorganisationP6 Assess managementpractices within a specific foodservice operation, using arange of performance reviewtechniquesP7 Recommend and producemanagement alternatives toimprove performances,including an implementationplanM4 Devise appropriatemanagement solutionsto addressshortcomings within aspecific food serviceoperation, using arange of managementtools and performancereview techniquesD4 Justifyrecommendations toresolveorganisationalchallenges applyingmeasurement toolsfor monitoring animplementation planfor improvedperformance within agiven food serviceorganisation Department of Tourism and Hospitality Page 7 of 7Preparation guidelines of the Coursework Documenta. All coursework must be word processed.b. Document margins must not be more than 2.54 cm (1 inch) or less than 1.9cm (3/4 inch).c. Font size must be within the range of 10 point to 14 point including the headings and bodytext (preferred font size is 11).d. Standard and commonly used type face such as Arial should be used.e. All figures, graphs and tables must be numbered.f. Material taken from external sources must be properly refereed and cited within the textusing Harvard standardg. Do not use Wikipedia as a reference.h. Word limit must be strictly followed.3. Plagiarism and CollusionAny act of plagiarism or collusion will be seriously dealt with according to the College regulations. Inthis context the definition and scope of plagiarism and collusion are presented below:Plagiarism is presenting somebody else’s work as your own. It includes copying information directlyfrom the Web or books without referencing the material; submitting joint coursework as an individualeffort.Collusion is copying another student’s coursework; stealing coursework from another student andsubmitting it as your own work.Suspected plagiarism or collusion will be investigated and if found to have occurred will be dealtwith according to the college procedure. (For details on Plagiarism & Collusion please see thestudent hand book)4. Submissiona. Initial submission of coursework to the tutors is compulsory in each unit of the course.b. Student must check their assignments on ICON VLE with plagiarism software Turnitin tomake sure the similarity index for their assignment stays within the College approved level. Astudent can check the similarity index of their assignment three times in the DraftAssignment submission point located in the home page of the ICON VLE.c. All Final coursework must be submitted to the Final submission point into the unit (not tothe Tutor). A student would be allowed to submit only once and that is the finalsubmission.d. Any computer files generated such as program code (software), graphic files that form partof the coursework must be submitted as an attachment to the assignment with alldocumentation.e. Any portfolio for a unit must be submitted as a hardcopy to examination office.f. The student must attach a tutor’s comment in between the cover page and the answer in thecase of Resubmission.5. Good practicea. Make backup of your work in different media (hard disk, memory stick etc.) to avoid distressfor loss or damage of your original copy.6. Extension and Late Submissiona. If you need an extension for a valid reason, you must request one using an ExceptionalExtenuating Circumstances (EEC) form available from the College examination office andICON VLE. Please note that the lecturers do not have the authority to extend the courseworkdeadlines and therefore do not ask them to award a coursework extension. The completedDepartment of Tourism and Hospitality Page 7 of 7form must be accompanied by evidence such as a medical certificate in the event of youbeing sick.b. Late submission will be accepted and marked according to the college procedure. It is notedthat late submission may not be graded for Merit and Distinction.c. All Late coursework must be submitted to the Late submission point into the unit (not tothe Tutor). A student would be allowed to submit only once and that is the finalsubmission.7. Submission deadlines: as above (page 1)Submit to: Online to the ICON VLE only

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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