Hospitality Materials Control Assessment Task - Written Report
Aim: Students are to demonstrate an understanding of both local and global supply chain usage. In their presentation they will identify the benefits and detractors of global supply chains versus the low food miles/ paddock to plate movement. Students will evaluate the impact of human and natural influences in the areas such as cost, quality, environment; as well as considering the role of business, labour supply and the ethical considerations of focusing on a 'Triple bottom line'.
Assessment brief: There is a great deal of contemporary debate both for and against sourcing hospitality products either locally or globally.
Select a side and to argue the case for either global OR local supply chain delivery, and to present their findings in a 5 minute presentation.
Your goal is to present a compelling argument that will convince your audience of the benefits of one case over the other. Your presentation would ideally cover, but not be limited to, the following areas of discussion:
- Costs
- Environment
- Culture
- Socio economic considerations
- Food security
- Business ethics
They are to format their findings into a 2000 word written report, submitted through turnitin The student will also be required to present their findings to the class in a 5 minute presentation. Student are encouraged to present their findings through a blended delivery of powerpoint, role playing, video presentation, or other means of their creative choice.