ASSESSMENT FRONT SHEET

LONDON CHURCHILL COLLEGE

Programme:
Management
Unit Number and Tittle
MANAGEMENT unit5
Unit Level:
Module Tutor:
Email:
Date Set:

BTEC Higher National Diploma (HND) Hospitality

FOOD AND BEVERAGE OPERATIONS
QCF Level 4 (J/601/1790)
Christopher Davies
Chrispdavies@hotmail.com
Jan 2014

Learners name and statement of authenticity

Learners Name: ..

Learners ID:

Date handed-in:

I certify that the work submitted for this assignment is my own. Where the work of others has been used to support
my work then credit has been acknowledged.
Signature: . Date:

Key dates
Distribution date: Jan 2014
Submission date: April 2014

Return date:

4 weeks after submission

Introduction
The aims of this assignment are to measure the outcome of students learning in
terms of knowledge acquired, understanding developed and skills or abilities gained
in relation to achieve the learning outcomes.
This assignment will measure learners at outcome levels, all learners must achieve
outcomes 1 to 4 outlined below.

The assignment comprise of an essay to be written under several broad topics as the
main requirements of the assignment. Relevant areas for discussion have also been
identified under each broad topic.
The beginning of each section should outline a general introduction to the broad
topic with the objective of providing a contextual background to the areas of
discussion to follow.
Relevant references and academic quotes and the use of case examples are required
as evidence of broader reading and research.

Specification of Assessment
Introduction
This unit introduces 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.
Scenario
As Food and Beverage Manager of the Randolph Hotel in Oxford you have been
asked to prepare a paper for a forthcoming seminar at a Food and beverage
conference.
2

You should cover the following points in your paper you are allowed a maximum of
600 words or 3 pages of A3 paper.

1.1 The characteristics of food production and food and beverage service systems
1.2 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 M1

you will need to write an Essay Max 600 words covering the Learning outcomes
below, You will also need to prepare a full costing in excel format for 2.2 you will
need to cover every point to attain a pass and you should clearly show which
question you are answering

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 Using excel you are required to prepare a full costing for 10 portions of Steak
and Kidney pie and a proposed selling price to make a gross profit of 67%.You can
use any recipe and provide any quality you so wish.
2.3 analyse the purchasing process M2

Task 3 and 4
Reigate Priory Cricket club are to hold their annual awards dinner in your hotel,
there will be a mixed audience as there are mens and womens teams. They would
like a full bar before sitting down and wines and drinks served at the table. There
will be 250 attending the function and 40 people will require accommodation. They
have some VIP guest speakers and will require 25 vegetarians and a further 12
gluten free meals.
3

LO3 be able to devise menus for hospitality events

LO4 be able to provide food and beverage services for hospitality events

3.1 compile food and beverage menus for the above event
3.2 justify the selection and suitability of recipes for the menu chosen

4.1 plan the food and beverage service for the event and provide a working budget
for the client

4.2 Discuss the standards of quality, and health, safety and security required for this
function

4.3 evaluate factors to determine the success of the service, making

recommendations for improvement M3

Conclusion(s) (Power point Presentation)

You are required to write conclusions to your assignment (Distinction D1). The
conclusion allows you to have the final say on the issues you have raised in your
assignment, to summarize your thoughts, to demonstrate the importance of your
ideas, and to propel your reader to a new view of the subject. This requires evidence
from the field work /observation conducted (Distinction D3)
It is also your opportunity to make a good final impression and to end on a positive
note. Your conclusion can go beyond the confines of the assignment. Credit will be
awarded for your ability to push beyond the boundaries of the prompt and allows
you to consider broader issues, make new connections, and elaborate on the
significance of your findings. (Distinction D2)
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LO1 Understand different food and

beverage production and service
systems

1.1 discuss the characteristics of food

production and food and beverage
service systems
1.2 discuss factors affecting recipes and
menus for specific systems
1.3 compare the cost and staffing

Learning outcomes, assessment and grading criteria

Learning outcomes and criteria covered by this assignment:
The aims of this assignment are to measure the outcome of students learning in
terms of knowledge acquired, understanding developed and skills or abilities gained
in relation to achieve the learning outcomes (LO) and criteria (i.e. P, M, D):

implications for different systems

1.4 justify the suitability of systems for
particular food and beverage outlets

LO.2
LO2 Understand used in food and
beverage operations the financial
controls

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 Be able to devise menus for

hospitality events

3.1 compile food and beverage menus

for a hospitality event
3.2 justify the selection and suitability
of recipes for menus

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
4.2 implement the planned service
maintaining standards of quality and
health, safety and security 4.3 evaluate
factors to determine the success of the
service, making recommendations for
improvement

Merit Descriptors
M1 identify and apply strategies to
find appropriate solutions

Distinction Descriptors
D1 use critical reflection to evaluate
own work and justify valid
conclusions

M2 select/design and apply

D2 take responsibility for managing
appropriate methods/ techniques
and organising activities
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M3 present and communicate

appropriate findings

D3 demonstrate convergent/lateral/
creative thinking

Achievement of a pass grade

A pass grade is achieved by meeting all the requirements defined in the assessment
criteria for each individual unit.
Achievement of a merit or distinction grade
All the assessment criteria and merit grade descriptors need to be completed within
a unit to achieve a merit grade.
All the assessment criteria, merit and distinction grade descriptors must be
completed within a unit to achieve a distinction grade.
Assessme
nt
criteria

P1

P2

P3 P4 P5 P6 P7 P8

Requirem
ents

1.1

1.2

2.1

Grading
criteria

2.2 2.1 3.2 4.1 4.2

M1 M2 M3 D1 D2 D3

Requirements
Plagiarism and Collusion
Any act of plagiarism and collusion will be seriously dealt with according to the
regulations. In this context the definition and scope of plagiarism are presented
below:

Using the work of others without acknowledging source of information or

inspiration. Even if the words are changed or sentences are put in different order, the
result is still plagiarism. (Cortell 2003)
Collusion describes as the submission of work produced in collaboration for an
assignment based on the assessment of individual work. When one person shares
his/her work with others who submit part or all of it as their own work.
Extension and Late Submission
If you need an extension for a valid reason, you must request one using a
coursework extension request form available from the college. 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.
Support materials
Textbooks
Davis et al Food and Beverage Management
Cole G Management Theory and Practice (Thomson Learning, 2003) ISBN
1844800881
Davies ChristopherFood Service Management
Dawson S AnalysingOrganisations (Palgrave Macmillan, 1996) ISBN
0333660951
Goodman G S Monitoring, Measuring and Managing Customer Service (Jossey
Bass Wiley,
2000) ISBN 0787951390
Hayes J and Dredge F Managing Customer Service (Gower Publishing, 1998)
ISBN 0566080052
Lattin GW The Lodging and Food Service Industry (Amer Hotel and Motel
Association, 2002) ISBN0866122354
Powers T and Borrows CW Introduction to Management in the Hospitality
Industry (John Wiley & Sons, 2005) ISBN 0471706388
Walker JR Introduction to Hospitality Management (Prentice Hall, 2003) ISBN
0131112937
Websites
www.dfes.gov.uk Department for Education and Skills
www.informationcommissioner.gov.uk Information Commissioners Office
www.instituteofcustomerservice.com Institute of Customer Service
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ASSESSMENT INFORMATION

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