Students are required to write an essay on one of the following Hospitality Management topic:

• The Food & Beverage System - Fundamentals
• The Nature of Food & the Menu
• Product Flow & Facility Design
• Procurement, Preparation, and Service

CONTENT

The students have:

• Interpreted the instructions/question appropriately.
• Clearly addressed the topic with appropriate elaboration of relevant sub- topics, appropriately weighted and within the prescribed word count.
• Demonstrated an understanding of the necessary concepts/perspective/theories.
• Used sufficient and appropriate material from relevant and credible sources to effectively support the key points.
• Demonstrated the ability to critically reflect upon key ideas/issues/findings.

STRUCTURE/ORGANISATION
• The introduction is appropriate to the type and format of response and clearly outlines the focus.
• The body of the response is well structured, with coherent and logical development of key ideas in appropriate sections/paragraphs.
• Each section/paragraph has a clear focus and line of thought.
•The conclusion is appropriate to type and format of the response, successfully summarising the key ideas/issues/findings.

WRITTEN EXPRESSION
• The writing style is appropriate to the task.
• The writing is fluent, exhibiting grammatically correct sentences that are appropriately punctuated.
• There are no spelling or typing errors and due regard is given to rules of capitalisation and abbreviation, etc.
• Key ideas from the literature are effectively paraphrased and cited, and direct quotes are appropriately incorporated.