HTL101 – Food and Beverage Management and Control 代写

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HTL101 – Food and Beverage Management and Control 代写


Term 4 – 2016
 
Food and Beverage Management and Control is a practical subject focused on furnishing students with knowledge of current and emerging food and beverage trends, legal and operational issues such as cost control, sustainable solutions, resources management and legal obligations.
 
Learning Outcomes
 
Upon completion of this unit, students should be able to demonstrate, in the appropriate context, the ability to:

a.	Formulate and apply key operational controls and procedures used in food and beverage outlets, with specific reference to product, service quality and business profitability.
b.	Evaluate and practice food and beverage management cost control principles relating to sales, costs and use of resources.
c.	Evaluate operational rosters and workforce considerations.
d.	Critically review profit and loss statements for food and beverage outlets and make judgements upon revenue, costs, and expenses incurred.
e.	Critically review current and emerging market trends with respect to food and beverage.
f.	Evaluate the impact of food and beverage outlets on the environment and present solutions for a more sustainable practice.
g.	Appraise and apply the legal obligations for food and beverage operations.
h.	Critically review how food and beverage outlets use menu engineering to maximise outlets profitability.
i.	Evaluate and design a range of menus for specific target markets, and critique from an ethnic, cultural, religious and dietary perspective.

 
Student Assessment

Assessment Type	When Assessed	Weighting	Learning Outcomes
Group Applied Assessment	Week 7	30%	a, b, c, d, e, f
Individual Assessment	Weeks 5 & 9	20%	a, e
Exam	Exam week	50%	g, h and any of b, c, e

 

 
 
 
 
Ocean Ripples is a café located next to the beach in a small coastal town. At the conclusion of the summer season the owner of the establsishment has employed your restaurants consultancy group to analyse their sales of this period. Your group has been provided with a sales report and menu items. At present cost control has been an issue and the owner has requested your group to do the following:
 

1. Create detailed standard recipe cards for each menu item that include the following information (ingredients, quantities, methods photos, food cost %, gross profit and % march up for each dish.
2. Redesign the format of the menu including layout, pricing and font. Provide justifications why this design has been chosen.
3. Menu engineer the menu and provide suggestions to the owner on how to increase the profitability of each menu item based on the popularity of contribution margin of each dish. These suggestions can include changes to portion size, menu wording, pricing, promotion, menu layout, no change at all, dismissal from menu or a suggestion of your own.
4. Detail the key factors that are required to make a successful restaurant.

Students will be allocated into groups of 4-5
Word Count: 2,500 (excluding Standard Recipe Cards and other tables)
Due Date: Friday Week 7 COB
 
 

 
 
Presentation Guidelines - as a minimum the portfolio should include:

• Executive Summary/or/Introduction
• Table of Contents
• Topic titles and content clearly defined by headings and sub-headings under each topic
• Reference List/Bibliography

Submission Guidelines:

1. Typed in report format as specified (refer to CALS) and uploaded to Turnitin on time of the due date.
2. Word count approx. 2,500 excluding Standard Recipe Cards
3. Students must refer, in text, to a minimum of 5 journal articles, plus others as required, in order to show competency in the assessment. Failure to meet this standard will result in a fail grade for this assessment.
4. All referencing must be in accordance with the school’s Policy (see CALS)
5. To be submitted in electronic form in PDF version to www.turnitin.com
6. A school assessment cover-sheet to be submitted with your paper.
7. Complete and attach a plagiarism form.

See marking rubric attached at the end of this document for your reference, but you do not need to attach this rubric to your submissions.

 
 
During your time in the kitchen you will gain and considerable amount of skills and knowledge required to manage and work effectively in a commercial environment. Students will be assessed on the quality of work throughout their time in the kitchen in the following areas:
·        Kitchen Performance Skills
·        Time Management
·        Professional Development
·        Teamwork and Communication
·        Kitchen Cleanliness & Hygiene
 
This assessment will take place in Week 5-6 and 10-11 depending on when you are in the kitchen.
 
 
Assessment 3 – Final Exam
 
The exam will be a closed book examination in the timetabled period of Week 12.
The questions will cover all topic areas covered in the lectures and tutorials, all the named chapters in the textbook and any readings given to students throughout the term. Student will be required to answer 7 out of 9 short answer questions and 1 out of 2 in-depth questions. See CALS for additional support on Exam Preparation.
 
 
Assistance
Our Centre for Learning and Academic Support (CALS) Student Survival Guide, which you can find on the library homepage http://portal.bmihms.nsw.edu.auhas everything you need to help you research and write your Report.