Food and beverage operations. 

 

 

Food and beverage operations. Student Name Student ID Assessor Name Qualification Title  Unit Number  & Unit Title Submission Deadline  Date of Submission Learner Declaration By submitting this form and signing below, I declare that:• I am the author of this assignment and that any assistance I received in its preparation is fully disclosed and acknowledged in this assignment• I also certify that this assignment was prepared by me specifically for this course• I certify that I have taken all reasonable precautions to make sure that my work has not been copied by other students• I confirm that I have understood the College’s regulations on plagiarism• I confirm that research resources are fully acknowledged
Signature: ………………………………………      Date: ………………………………
To be completed by Student
Learning Outcomes Assessment Criteria(please tick as appropriate) Task No Evidence (Page Number) LO1 1.1 ☐ 1.2 ☐ 1.3 ☐ 1.4 ☐ LO2 2.1 ☐ 2.2 ☐ 2.3 ☐ LO3 3.1 ☐ 3.2 ☐ LO4 4.1 ☐ 4.2 ☐ 4.3 ☐

FBO- WorkBookM1 Identify and apply strategies to find appropriate solutions Draft submissions and Final Submission handed in on time. Feedback utilized fromDraft Submission.
Be sure to submit your Draft 1, Draft 2, and Final Submission on time to achieve Merit Criteria 1.Q.1.1 -Discuss the characteristics of food production and food and beverage service systems. 200-250 words.You need to write about both different types of food production and different types of service systems. There is much information in the Lecture slides and the
Guidebook to assist you in your writing. Be sure to use key words you find and include information discussed in class. Q 1.2 -Discuss factors affecting recipes and menus for specific systems (choose 3 restaurants with different systems, one may be fast food). 200-250 words.Choose 3 restaurants, but only 1 can be fast food. Look at their menus online and discuss what factors affect the recipes and the menus for those restaurants: consider
theme, quality, staffing, location, clientele, etc. Q1.3 -Compare the cost and staffing implications for different systems using a table (choose 3 restaurants with different systems, one may be fast food). 150-250
words.M3 Present and communicate appropriate findings Detailed and well explained analysis within the portfolio (Q1.3/1.4/3.2/2.3)
Note the Merit criteria attached to this question above. Be sure to hit this. Use can use the same restaurants in this question as the last (you might as well).
Consider ONLY costs and labour (staff) between the three restaurants. The more details and well explained the more likely you will achive M3 criteria.Place these in a table:  Q1.4-Justify the suitability of systems for particular food and beverage outlets (choose 3 restaurants with different systems, one may be fast food). 200-250 words.M3 Present and communicate appropriate findings Detailed and well explained analysis within the portfolio (Q1.3/1.4/3.2/2.3)
Note the Merit criteria attached to this question above. Be sure to hit this. Use can use the same restaurants in this question as the last (you might as well). For
each, state what system they are using (food production and service). State the theme, style, price and level of quality (don’t say high just because, be serious and
think in terms of their competition). This is all part of their ‘system’ as we choose the level of quality to provide. While this is required, it does not answer the
question yet. For this question you must justify the systems they choose, you have stated the system. Now tell us why they need to have that system and not the system of the other
restaurants you are including. Why is this one the one they should use? You can even state that they could switch to parts of the other restaurant systems. Argue your
point. All of this is written briefly.  Q3.1- Provide a preliminary menu (including alternative dishes) for your upcoming food and beverage service (Q4.2) using the guidelines provided. No word count.M2 Select/design and apply appropriate methods/ techniques Use appropriate methods and techniques for designing and compiling your menu, costing and
pricing your planned food and beverage service Q3.1/2.2/4.3
Note the Merit criteria for this question. Providing a nice design for your menu will help you get Merit 2 criteria. Use software and design a nice page. Have
everything line up. Spend some time making it similar to a real menu you would provide to customers. The menu I would like to see is “more” than the menu you will provide to your guests. I would like to see some options to choose from. Make a nice full menu. Whether
you let the guests choose which recipes you will make is up to you for Q4.2. I would like to see a minimum of 9 items on the menu. And include drinks. Remember: this
is food AND beverage. Include prices (either a la carte or table d’hote style is fine).  Q4.1- Provide a detailed plan for your food and beverage service (guidance will be provided) including filled checklists (provided) for health, safety and security
(Q4.2). Health/Safety/Security Checklist provided. Guidance on Planning provided. No word count. D2 Take responsibility for managing and organising activities Show responsibility for managing an effective plan and organizing the food and beverage service
Q4.1/Q4.2
Note the Distinction criteria for this question. Providing an effective plan and having a strong organization of your event planning provides Distinction 2. Plan all of the steps you need to take building up to the day, and on the day itself. The more detail, the more likely you will get D2.  Q4.2*-“Come dine with me”. Implement the planned food and beverage service maintaining standards of quality and health, safety and security. Photographic evidence
required. Guidance provided.No word count.D2 Take responsibility for managing and organising activities Show responsibility for managing an effective plan and organizing the food and beverage service
Q4.1/Q4.2D3 Demonstrate convergent/ lateral/creative thinking Show creativity in the unique theme/style of event and plating of dishes in Q4.2
Note there are 2 distinction criteria for this question. However, the requirement for this question is only to provide photos of the event. And a brief explanation of
what we are looking at (titles for the photos is sufficient). Take a photo of each dish and photos of the event itself. Under each photo in a few words tell us what we are looking at, either the name of the dish, the table
setting, people enjoying a course, etc. As photos take up a large amount of space (data), I suggest you resize the images prior to placing them in your document, or taking low resolution images. If your file size is still too large you may need to convert your word document into PDF by selecting save as. However, this is a last step as you will not be able to
make changes after that. To get the distinction criteria 2 you must look organized in your photos, table setting, layout of the food, organization of the dining area.To get Distinction criteria 3 you must show that you have made an effort in the plating of the food for your event and still with the idea of the theme/style of the
event in mind. Make an effort in providing beautiful food. Even a buffet can be made beautiful. Look online for plating ideas.  Q2.1- Discuss the use of financial statements in food and beverage operations. 200-250 words.You only need to discuss what financial statements we use, in F&B. Costing, inventory, recipe costing, budgeting, etc. Use key words and talk about a few different
statements we use in restaurants.  Q3.2- Justify the selection and suitability of recipes for menus from Q4.2. 200-250 words.M3 Present and communicate appropriate findings Detailed and well explained analysis within the portfolio (Q1.3/1.4/3.2/2.3)
Note the Merit Criteria for this question. You need to justify the recipes and menu that you have provided for your event. Why did you choose those recipes. Consider:
theme, style, quality, season, dietary needs, likes/dislikes of guests, etc.  Tell me why these recipes are the ones you HAD to use as opposed to any recipe. For the Merit Criteria you need to explain well and be detailed in your explanation.  Q2.2- Demonstrate the use of cost and pricing processes by costing the recipes (Excel costing sheets provided) for your planned service event and pricing your meal
(Q4.2). Completed costing sheet required (minimum one recipe of 6 ingredients provided in submission), no word count.M2 Select/design and apply appropriate methods/ techniques Use appropriate methods and techniques for designing and compiling your menu, costing and
pricing your planned food and beverage service Q3.1/2.2/4.3
Note the Merit Criteria for this question. There is a costing sheet provided online to use for this question. In-class time is provided to work on the costing of your
recipes. Only 1-2 recipes are required in your submission to be costed and provided. However, you should know how much in total your meal is costing you (which would
require you to finish costing your recipes).I would like to see a minimum of 6 ingredients on either one recipe, or if that recipe is shorter, then 6+ ingredients spread over two recipes. The sheets must be
completed and include all boxes filled in. Using the pricing of the menu and the cost for your dishes and showing an understanding of food cost (remaining reasonable between 25-40% food cost) is Merit 2
criteria.  Q2.3- Analyse the purchasing process from your service event (Q4.2). Guidance Provided. 200-250 words.M3 Present and communicate appropriate findings Detailed and well explained analysis within the portfolio (Q1.3/1.4/3.2/2.3)
Note the merit criteria for this question. A detailed analysis of your purchasing is required for Merit 3. Go through your receipts and discuss why you chose to purchase from the providers you went to. State your reasons for buying from them and not their competition.
Include: quality, price, sales, ease from location, already had in stock (in your house), borrowed from neighbour, etc. Don’t just state these, give these as reasons.
Eg. The quality of the meat at X is superior to Y and Z and I disregarded price for this item because of that quality.  Q4.3- Reflect on the evaluation of the planned service event (Q4.2), making recommendations for improvement. An  evaluation sheet is provided. 250-300 words.M2 Select/design and apply appropriate methods/ techniques Use appropriate methods and techniques for designing and compiling your menu, costing and
pricing your planned food and beverage service Q3.1/2.2/4.3D1 Use critical reflection to evaluate own work and justify valid conclusions Provide an excellent reflection of the food service evaluation Q4.3
Note the Merit and Distinction criteria for this question. Here you are to reflect on your event. How did it go? What is your opinion of the event, the planning of
your event, how do you feel that you did? How did your guests feel about it? Scan or take photos of the evaluations and include here. Be sure to state to your guests
the importance of being honest in the evaluations as you need their responses to write a good reflection. Overall from this question: Because of the experience, what would you do differently next time?Discuss pricing, planning, the event itself, your feelings, and the
evaluations.