SITHIND201 HOSPITALITY INDUSTRY assignment 代写

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SITHIND201 HOSPITALITY INDUSTRY assignment 代写

Copyright Le Cordon Bleu 2014

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

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

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

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

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.

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.

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.

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

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

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).

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

Comments

SITHIND201 HOSPITALITY INDUSTRY assignment 代写