LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems, and current industry trends.
Unit 6: Managing Food and Beverage Operations (MFBO)
The price includes both the written work of 3000 words and the powerpoint presentation
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NELSON COLLEGE LONDON Higher Nationals in: |
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Hospitality Management Unit 6: Managing Food and Beverage Operations (MFBO) |
Higher National Certificate/Diploma in Hospitality Management
Assignment Brief
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Unit Number and Title |
Unit 6: Managing Food and Beverage Operations (H/616/1793) |
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Academic Year |
2024/2025 |
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Academic Term |
January – March 2025 |
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Module Leader |
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Unit Tutor |
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Assignment Title |
Use of Digital Technology in the Food and Beverage Industry |
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Unit Level |
4 |
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Issue Date |
W/C: 20/01/2025 |
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Submission Date |
28/03/2025 |
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IV Name & Date |
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Introduction
This unit aims to provide students with a background and operational knowledge of the food and beverage industry. Students will examine the different kinds of businesses within the hospitality sector and their associated standards.
Students will be expected to learn the operational skills required to work within the food and beverage sector and gain an appreciation for the equipment and technology used in operations. They will also learn how to gain a commercial advantage operationally and from a marketing perspective. Finally, students will also learn which factors affect customers’ decisions to purchase. Students can use this knowledge as a foundation to develop a career in food and beverage management.
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Assignment – Part One (Report) |
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Submission Format & Guidance |
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Part 1 Submission should be in the form of an individual report and a comparative analysis. This should be written concisely, in a formal business style, using 1.5 spacing and a font size of 12. You must use headings, paragraphs, and subsections as appropriate, and all work must be supported with research and referenced using the Harvard referencing system. The recommended word count is 3,000 words, but you will not be penalised for exceeding the word count. |
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Unit Learning Outcomes: |
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Scenario and Activity (LO1, LO3, and LO4) You have recently completed your Higher National Diploma in Hospitality Management and landed a job as an assistant consultant for a top UK consulting firm that specialises in advising Food and Beverage organisations. With the advent of technology and its ever-increasing role in our daily lives, digital marketing has become a crucial component of business success today. As part of your responsibilities, your manager has tasked you with writing a report for a client that outlines your plans for leveraging digital technology to improve the business`s overall performance. The report must cover potential target markets for the business operation, factors influencing consumer decision-making when choosing where to visit, and strategies for building a loyal customer database. Additionally, the report should include a comparative analysis of operational and marketing technologies used to attract customers. The report is expected to include:
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Assignment – Part Two (Individual Presentation) |
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Submission Format & Guidance |
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Part 2 of this assignment consists of individual presentations based on LO2 and should be submitted to the VLE as a single document in the Presentation tab as follows:
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Scenario and Activity: (LO2) |
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After completing a successful report, the conversation naturally moved on to the next project. In the meantime, food and beverage operators are becoming increasingly aware of the importance of practicality in food and service provision and delivery. As a result, you have been requested to demonstrate professional food and beverage service standards in a real working environment. This can be achieved through participation in either the Nelson College World Cuisine Day food exhibition, at an event that requires catering or your place of work if appropriate. Furthermore, you are to create a PowerPoint presentation outlining the various skills necessary for food service and the legal requirements and regulatory standards that food operators are obligated to comply with. Your Individual PowerPoint Presentation should address the following:
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- Late submissions are not allowed and will be penalised. If extenuating circumstances for late submission are acceptable, such submissions will be capped to “Pass”.
- Reasonable consideration will be given in the case of failure to submit the assignments on time due to any medical reasons (provided sufficient medical proof is made available at the time of exemption).
- Referencing should be provided using the Harvard Referencing style
- The assignments should be completed in an appropriate format. The recommended font is Arial/ Times New Roman, size 12, using 1.15 line spacing.
Appendix A: Plagiarism and Collusion
Students are referred to the College’s Assessment policy regarding plagiarism and collusion. The Students’ Handbook also contains instructions about the penalties for academic misconduct.
Students are reminded that persistent offences in this area will result in termination. Any act of plagiarism and/or collusion will be seriously dealt with according to college regulations. In this context, the definition and scope of plagiarism are presented below:
“Using the work of others without acknowledging the source of the information or inspiration, even if the words are changed, or sentences are put in a different order, will still result in plagiarism”. (Cortell, 2003)
Collusion is the submission of work/assignments produced in collaboration with another student or students. Where one person shares his/her work with others who submit part or all of it as their work, the incidence of collusion is established.
Collusion does not apply to group work but only amongst members of the same group – two separate groups using the same or partial content will count as collusion.
Appendix B: Harvard Referencing System
Any information that is not yours must be referenced, or it turns out to be plagiarism. The authors and publication information cited within the main body of your work must be listed in the reference list. For example:
Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press.
According to Bell (1999), as you write up your research, you will use a citation to indicate in your text the source of a piece of information.
Detailed Harvard Referencing System (HRS) guidance is available on the Virtual Learning Environment (VLE). The Harvard System of Citation requires you to acknowledge certain information, mainly the surname and year of publication within the text.
Recommended Resources
Textbooks
COUSINS, J., LILLICRAP, D. and WEEKES, S. (2014) Food and Beverage Service.
9th ed. London: Hodder Education.
DAVIES, B. and LOCKWOOD, A. (2012) Food and Beverage Management. 5th ed. Oxford: Routledge.
FOSKETT, D., PASKINS, P., PENNINGTON, A. and RIPPINGTON, N. (2016) The
Theory of Hospitality and Catering. 13th ed. London: Hodder Education.
NINEMEIER, J. (2017). Food and Beverage Management Operations. Orlando: Educational Institute of the American Hotel Motel Association.
Websites
- www.foodservicedirector.com
- Food Service Director Magazine Industry trends, news, and business
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- www.foodserviceequipmentjournal.com
- Food Service Equipment Journal News and articles
- (Research/General Reference)
- www.foodnewsfeed.com
- FSR Magazine News and Reports
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- www.thecaterer.com
- The Caterer
- Catering and Hospitality News
- (General Reference)
