Assignment 1: Context and Scenario

For this assignment, consider yourself working for a large UK based hospitality organisation as a Catering Manager. Your previous experience as a food production technician and purchasing manager for a specialist food service operator would help with some of your assigned projects under the current position as the Catering Manager. You have been assigned with the task of identifying and developing appropriate food and beverage production and service systems for a few alternative catering operations, including a commercial catering facility. This requires you to identify and analyse the alternative food production systems and food and beverage service systems so that effective decisions can be made by the management.

Once you have completed your research and collected all relevant data and information needed you are required to produce a written report to the senior management based on the tasks provided below.

Hint: Identify a UK based hospitality organisation involved in the food and beverage operations, including contract or institutional catering and write an introduction on the profile of the organisation.

Task:

1.1 Examine and discuss the characteristics of a range of food production systems and the various food and beverage service systems (use your selected organisation as an example.

1.2 Using your organisation, analyse and discuss the factors affecting the choice of menu and recipes for specific production and service systems, including the consideration of cost and staffing using the selected alternatives.

1.3 For a chosen food and beverage outlet, justify the suitability of the selected food
production systems and food and beverage service systems.

M1: Demonstrate that effective approach to study and research the suitability of food production systems and food and beverage service systems have been applied for your chose food and beverage outlet (this is related to task 1.3)

M2: Demonstrate a range of sources of information has been used to analyse and discuss the factors affecting the choice of menu and recipes for specific production and service systems (this is related to task 1.2)

Task 2:

2.1 Critically examine the role and the use of financial statements and assess the use of costing and pricing procedures in food and beverage operations.

2.2 Briefly analyse the issues and the process of purchasing for a specific food and beverage operations.

For this assignment, consider yourself working for a large UK based hospitality organisation as a Catering Manager. Your previous experience as a food production technician and purchasing manager for a specialist food service operator would help with some of your
assigned projects under the current position as the Catering Manager.

You have been assigned with the task of identifying and developing appropriate food and beverage production and service systems for a few alternative catering operations, including a commercial catering facility. This requires you to identify and analyse the alternative food production systems and food and beverage service systems so that effective decisions can be made by the management.

Once you have completed your research and collected all relevant data and information needed you are required to produce a written report to the senior management based on the tasks provided below.

Hint: Identify a UK based hospitality organisation involved in the food and beverage operations, including contract or institutional catering and write an introduction on the profile of the organisation.

Department of Tourism and Hospitality

D1: Conclusions on the role of the financial statements in the food and beverage operations have been arrived at through synthesis of ideas with justification (this is related to task 2.1)

Assignment 2: Context and Scenario

Consider yourself being promoted as an event and F&B Coordinator to work with the Food and Beverage Manager at your chosen hotel.
You should be in a position to plan and implement a range of events and functions and to support the F&B Manager in achieving the financial objectives of the division. This would involve engaging with the clients, both corporate and individuals, so that their needs and
requirement can be identified and plan the event or function effectively.

While meeting the customer requirements you should also consider the cost implications and staffing needs so that the food production and food and beverage services could be carried out effectively and profitably.

Hint: Consider an appropriate function or event such as a wedding or small conference of a local professional association.

Recommended work count is for this assignment is 1500, excluding the appendix.

What to do:

Task 3:

3.1 Plan and prepare a case for a hospitality event (either function or conference with expected guest numbers and venue etc.) and compile a food and beverage menu.

3.2 Justify the selection and suitability of recipes for menu, including the beverage list

M3: On the proposed class presentation of task 3.1 demonstrate that the appropriate structure and approach has been used and communicated effectively

Task 4 (LO4):

4.1 Draw up a food and beverage service plan for the above hospitality event within an agreed budget (show cost calculations).

4.2 Discuss how you intend to carry out the agreed F&B service plan maintaining standards of quality and health, safety and security. Briefly evaluate factors to determine its success making recommendation for improvement

D2: Plan, manage and organise substantial activities for the food and beverage service plan for the above hospitality event (this is related to task 4.1)

D3: Apply effective thinking and show evidence of receptiveness to new ideas and originality in recommending (this is related to task 4.2)