SITHIND201 HOSPITALITY INDUSTRY assignment 代写

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  • SITHIND201  HOSPITALITY INDUSTRY assignment 代写


    Copyright Le Cordon Bleu 2014
    All rights reserved. This publication is copyright and may not be resold or
    reproduced. Apart from any fair dealing for the purposes of private study, research,
    criticism or review, as permitted under the Copyright Act, no part may be produced
    without written permission. Enquiries should be made to the publisher.
    THEORY ASSIGNMENT
    STUDENT
    SITHIND201
    SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY
    Student’s Name: ________________________________________________________________
    Preferred Name: _____________________________________ Group: ________________ _
    Email: ______________________________________________ Phone: _________________
    Source and Use Information on the Hospitality Industry (Cuisine & Patisserie)
    Theory Assignment Student
    © Le Cordon Bleu 2014  2
    U NITS OF  C OMPETENCY
    SITHIND201 SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY
    A SSESSMENT  P OLICY
    Please  access  the  Le  Cordon  Bleu  Assessment  Policy  (Culinary)  at
    http://www.lecordonbleu.com.au or refer to your Student Handbook.
    A SSESSMENT  O VERVIEW
    Purpose of assessment  To demonstrate the skills and knowledge required
    to develop and update current and emerging
    information on the hospitality industry including
    structure, technology, environmental, community,
    legal and ethical issues.
    Assessment requirement  The assessment requires students to research and
    develop:
    -  A five (5) minute presentation on a job role
    and associated sector within the hospitality
    industry including a word processed copy
    of that presentation.
    -  A written assignment including research
    information and resources list.
    Achieving a successful
    assessment outcome
    There are two parts to the assessment for this unit:
    this Theory Assignment (50% weighting) and a
    Theory Quiz (50% weighting).
    To  successfully  complete  this  assignment,
    sufficient evidence of competency is required to
    be demonstrated. See the marking guide for
    information on how to achieve competency and
    build your grade.
    Assessment Submission
    Details of assessment submission will be given by your lecturer on commencing the
    subject. Use the table below to record the requirements for this subject.
    Assessment Element  Submission
    Date
    Submission
    Details
    eg  hard  copy/  moodle/
    turnitin
    Word Count
    Guide
    Task 1 - Presentation 
    Task 2 – Written  500 (2 pages)
    Source and Use Information on the Hospitality Industry (Cuisine & Patisserie)
    Theory Assignment Student
    © Le Cordon Bleu 2014  3
    A SSESSMENT  D ETAILS
    Task 1: Presentation (group task)
    In groups of 4-5 (assigned by your lecturer), create a 5–10 minute presentation to give
    to the class that covers all the points listed in Task 2.
    Be sure to take no more than 5-10 minutes so there is enough time for presentations
    from other class members.
    Use PowerPoint (or similar technology) for your presentation, which should contain
    no more than 6-10 slides, not including a reference list.
    Each member of the group must contribute equally to the presentation. Each student
    in the group should discuss one or two of the points covered in the presentation. If it
    is not clear that all group members contributed equally, your lecturer will ask
    questions of individual team members.
    Make sure you cover all the points listed in Task 2 in your presentation.
    Task 2: Written assessment (group task)
    Submit one written assignment per group of a minimum of 500 words (2 pages) that
    addresses the points below. Remember, the information that you provide must be
    in your own words. Hand in your written assignment when you give the
    presentation.
    Research a 4 or 5 star hotel within Australia (it may be a boutique hotel or part of an
    international chain such as Hilton, Accor, Intercontinental, etc.) and decide on a job
    role within that organisation that you would like to undertake once your studies are
    complete.
    a.  The job title, general duties and the pay range of the job role you have
    selected including a career progression chart.
    b.  The key ‘ethical’ (e.g. complying with agreed industry codes of
    conduct) and ‘legal’ (e.g. equal employment opportunities) issues that
    relate to that job role and sector of the hospitality industry.
    c.  The key industry or government associations (e.g. Restaurant and
    Catering association) that relate to that job role and sector of the
    hospitality industry that can provide valuable information or services.
    d.  Two (2) issues in the last 5 years that have had an impact on that job
    role or sector of the hospitality industry e.g. food safety, sustainability,
    environmental waste, pay rates, employee rights, legislation.
    e.  One (1) technological development in the last two years that has had an
    impact on that role or sector of the hospitality industry.
    f.  A reference list (bibliography) containing all the resources
    (books, magazines, websites, industry professionals etc.) that you used
    in your research. You must refer to at least one industry professional
    and use at least three different sources of information.
    Build on Competency:
    See marking guide for details of how to build your grade.
    Source and Use Information on the Hospitality Industry (Cuisine & Patisserie)
    Theory Assignment Student
    © Le Cordon Bleu 2014  4
    M ARKING  G UIDE
    The following marking guide will be used by your lecturer.
    The marking guide is in 2 sections:
    1. Competency
    2. Building on competency
    Competency
    To achieve competency sufficient evidence must be demonstrated in all criteria listed
    in this section.
    A mark of 26 (50%) will then be awarded.
    This mark is the base from which a higher grade may be built.
    If sufficient evidence is not presented in the Competency section, a mark of Not Yet
    Competent (NYC) will be awarded.
    Building on Competency
    By presenting further evidence in the Building on competency section, a higher
    grade may be achieved.
    The mark awarded by the lecturer for each criterion in this section will be based on
    the evidence presented.
    Final Grade
    Marks  Percentage
    Competent with Distinction 47 - 52  90 – 100%
    Competent with Merit  36 - 46  70 - 89%
    Competent  26 - 35  50 – 69%
    Not Yet Competent  0 - 25 
    Source and Use Information on the Hospitality Industry (Cuisine & Patisserie)
    Theory Assignment Student
    © Le Cordon Bleu 2012 5
    Student Name: __________________________________________________
    Date Submitted:  __________________________________________________
    Competency Criteria
    Competent
    Build on Competency
    Mark
    Task 1
    a.  Presentation indicates the ability to research and understand
    information specific the chosen job role and structure of the
    chosen hospitality establishment.
    Organisational chart includes two (2) hotel departments other than the one in the
    chosen job role.
    /4
    b. Presentation demonstrates ability to identify and obtain
    relevant information on ethical and legal issues.
    Presentation illustrates how two (2) of the researched issues could assist or
    enhance an individual’s work performance.
    /4
    c.  Presentation demonstrates ability to identify key industry or
    government associations that relate to that job role and sector
    of the hospitality industry that can provide valuable
    information or services.
    Two (2) ways in which current issues may be regularly monitored are provided.
    /4
    d. Presentation refers to issues that have had an impact on the
    chosen job role or sector of the hospitality establishment
    Between one (1) and two (2) technologies that could improve the work
    performance of the day to day activities in that job role are identified (1 mark
    each).  /4
    e.  Presentation indicates the ability to research and understand
    information relating to technological development in the last
    two years that has had an impact on that role or sector of the
    hospitality industry. 
    Presentation is professional, effective in sharing information with class
    members and has good visual impact
    /2
    Task 2
    Written assignment contains complete responses to parts a, b, c de
    and e of the task and is a minimum of 500 words.
    Written assignment is professionally presented and clearly written in business
    English

    SITHIND201  HOSPITALITY INDUSTRY assignment 代写
    /2
    Bibliography is complete and referenced correctly.
    A minimum of one (1) industry professional has been consulted.
    A minimum of three (3) sources of information are cited.
    Bibliography is complete and referenced correctly.
    Between 2 and 4 industry professionals were consulted (0.5 mark each).
    Between 4 and 8 sources of information are cited (0.5 mark each).
    /6
    Competency and Base Mark (26) awarded: Yes / No Build on competency grade :
    /26
    Signature of assessor  Total mark (Base mark + Build on competency mark) /52
    Source and Use Information on the Hospitality Industry (Cuisine & Patisserie)
    Theory Assignment Student 
    © Le Cordon Bleu 2014  6
    Comments
    SITHIND201  HOSPITALITY INDUSTRY assignment 代写