Hospitality Business Toolkit

Submission Fron Sheet

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Assignment Code:  ABRQF0041H4TA/FO

Programme	BTEC Higher National Diploma in Hospitality Management
Unit Title and Number	Hospitality Business Toolkit (Unit-04)
RQF Level and Credit value	4 -15 credits; Unit Code: Y/616/1791
Module Tutor	Tanveer Ahmed and Funke Ogunjimi
Email	[email protected] / [email protected]
Date Set	18/01/2021

Student’s full name
Registration Number
Date

Learner’s statement of authenticity I certify that the work submitted for this assignment is my own. Where the work of others has been used to support my work then credit has been acknowledged. I have identified and acknowledged all sources used in this assignment and have referenced according to the Harvard referencing system. I have read and understood the Plagiarism and Collusion section provided with the assignment brief and understood the consequences of plagiarising. Signature: ____________            ___________       Date:  ___/___/_____

Formative submission
Final submission
Referral submission
Word count

Complete and copy this page and add it as the front sheet to your online submission

ASSESSMENT FRONT SHEET

Programme	BTEC Higher National Diploma in Hospitality Management
Unit Title and Number	Hospitality Business Toolkit (Unit-04)
RQF Level and Credit value	4 -15 credits; Unit Code: Y/616/1791
Module Tutor	Tanveer Ahmed and Funke Ogunjimi
Email	[email protected] / [email protected]
Date Set	18/01/2021

	Key Dates

	Key Dates
Semester starts	18/01/2021
Semester ends	01/04/2021
Distribution date	25/01/2021
Formative assessment Dropbox opens	22/02/2021
Formative assessment Dropbox closes	14/03/2021
FORMATIVE FEEDBACK TO BE COMPLETED BY	26/03/2021
Final SUBMISSION box opens on	27/03/2021
Final SUBMISSION box closes on	04/04/2021
Teacher’s result submission deadline	19/04/2021
Referral Dropbox will open from:	20/04/2021
Referral Dropbox closes on:	24/05/2021
Referral result deadline for teachers	07/06/2021

Students to note: No Term Break, maximum 2 chances to clear the modules. If any module is not cleared in the 1st submission (which is to be submitted within the final submission date), it will not be eligible for a Merit or Distinction.

Everyone needs to understand the business – not just their own part of it but how all the different aspects link together. The actions of a hospitality manager can have an impact on other areas, and their actions can affect interrelationships with those departments, so students will need to understand all this and be able to take effective, informed decisions.

Many hospitality managers are at ease with the customer service side of the hospitality business, but are less comfortable diving into the financial side of things. Yet, to be a successful hospitality manager, you must know how to control your department or property’s finances responsibly and effectively. Every business requires its future leaders to have a level of understanding of key factors to drive both profitability and brand success. Using tools such as human capital, planning to recruit and retain the best staff, to interpreting and applying financial key indicators to drive profitability or gain market share.

This unit is designed to provide students with key skills for becoming competent managers in a hospitality environment allowing them to understand the key principles required to manage a business with regard to key performance indicators both financial and non-financial.

Students will have the opportunity to develop their business acumen, covering a number of different business activities applied within the hospitality industry context. These include forecasting and budgeting, interpreting financial statements, recruitment and retention of staff, effective communication and dealing with legislation and regulation.

There are four learning outcomes to this unit:

Unit Learning Outcomes

LO1 Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector LO2 Assess how to manage the Human Resources life cycle within the context of HR strategy LO3 Illustrate the potential impact of the legal and ethical considerations on a hospitality business LO4 Explain the importance of coordinating and integrating various functions of departments within the hospitality sector.

To succeed in this unit, you are required to follow the scenario provided and complete all the required assessment criteria.          Your submissions should demonstrate your understanding of how your research links coherently to these aspects of Business management. Any work submitted should include evidence of your research with references (Harvard Referencing).

Submission Format

The submission of the coursework of this unit will be in the form of an individual written report. The recommended length of this submission is 3000 words, although you will not be penalised for exceeding 3000 words The report should be written in a concise, formal business style using single spacing and font size 12. Students are required to make use of headings, paragraphs and subsections as appropriate, and all work must be supported with research and referenced using the Harvard referencing system. The work must include a reference list for all the referenced work using the Harvard referencing system.

TASK A

Unit Learning Outcomes

LO1 Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector.

Assignment Brief and Guidance (Part A)

Scenario and Activity: You are a hospitality manager of a catering company called “East London Catering” that is specialised in events such as birthday parties, weddings or family gatherings. Apart from your other duties, the director of the company has given you a new responsibility for managing the company’s finances. He has directed you to prepare accounts for the transactions (shown below) that occurred during January 2021. Date  Transactions 01/01/21 The owner invested £30,000 cash in the business 05/01/21 Paid £1,000 cash for store rent for the month of February 06/01/21 Purchased washers and dryers for £25,000 paying £10,000 in cash and rest on credit (interest-free) 07/01/21 Paid £1,200 for one-year accident insurance policy in cash 09/01/21 Purchased food supplies for £8,000 and beverage for £7,000 from WH Adams Ltd (all on credit) 11/01/21 Paid in cash for laundry fees for the month were £200 15/01/21 Paid telephone and internet £2,220 in cash 15/01/21 Rates, water charges and refuse £950 in cash 16/01/21 Paid wages and salaries £1,740 in cash 18/01/21 The company food worth £20,000 was sold on cash basis 20/01/21 Beverage worth £13,000 was sold on cash basis Based on the above scenario you are required to; Record all transactions correctly and produce an accurate trial balance by completing the balance off ledger accounts, checking that each transaction is recorded in line with accepted accounting principles including using the double-entry bookkeeping accurately. In order to do so, you will have to analyse sales and purchase transactions to compile the trial balance and investigate the various principles of managing and monitoring financial performance of your entity.

TASK B

Unit Learning Outcomes

LO2 Assess how to manage the Human Resources life cycle within the context of HR strategy LO3 Illustrate the potential impact of the legal and ethical considerations on a hospitality business LO4 Explain the importance of coordinating and integrating various functions of departments within the hospitality sector

Assignment Brief and Guidance (Part B)

Scenario and Activity:   East London’s catering venture is doing quite well, and the company is now expanding to a medium-size catering organisation covering London, Essex, Hertfordshire, Kent and Surrey. This means that the company will soon be hiring more staff to support the continuous growth of the business. This situation has also increased your responsibilities within the company.   Due to the expansion in the business, the company is facing challenges on various fronts most notably, recruiting talented staff, retaining and developing talent, legal compliance and effective communication and coordination across departments. The director of the East London Catering has now given you a task to write a report covering these challenges. In order to do so you will have to select an existing Hospitality organisation of your choice to provide some insight on how the East London Catering should proceed.   The report must make valid judgements and recommendations on how HR processes and documents can be improved for effective talent planning throughout the HR life cycle.   Further to this, the report should include an evaluation of the importance of the different stages of the HR life cycle, applied to a specific hospitality job role and in relation to strategic talent management and overcoming issues of staff retention. The report must also develop a performance management plan for a specific hospitality job role (of your choice) utilising techniques to resolve negative behaviour and overcome issues of staff retention.   Additionally, the report must identify the specific legislation that East London catering has to comply and critically reflect on the potential impacts of the specific legislation and regulations including company, employment contract law and ethical principles upon company’s decision-making supported with specific examples.   In the last part of the report, you will have to critically analyse different methods of communication, coordination and monitoring applied within a specific department (of your choice) in the company while highlighting how they achieve organisational objectives and strengthens its value chain and how different functional roles within the organisation interrelate with each other. To finish off, you will have to make justified recommendations for improving these methods of communication, coordination and monitoring.

Learning Outcomes and Assessment Criteria
Pass	Merit	Distinction
LO1 Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector	D1 Record correctly transactions and produce an accurate trial balance by completing the balance off ledger accounts, checking that each transaction is recorded in line with accepted accounting principles
P1 Investigate the principles of managing and monitoring financial performance   P2 Apply the double entry book-keeping system of debits and credits to record sales and purchases transactions in a general ledger   P3 Produce a basic trial balance applying the use of the balance off rule to complete the ledger	M1 Analyse sales and purchase transactions to compile a trial balance using double entry bookkeeping appropriately and effectively
LO2 Assess how to manage the Human Resources life cycle  within the context of HR strategy	D2 Make valid judgements and recommendations on how HR processes and documents can be improved for effective talent planning throughout the HR life cycle
P4 Review the different stages of the HR life cycle applied to a specific hospitality job role and their importance for retaining and developing talent   P5 Develop a performance management plan for a specific hospitality job role applying techniques to resolve both negative behaviour and overcome issues of staff retention	M2 Evaluate the importance of the HR life cycle in relation to strategic talent management and overcoming issues of staff retention
LO3 Illustrate the potential impact of legal and ethical considerations on a hospitality business	D3 Critically reflect on the potential impacts of regulations, legislation and ethical principles upon decision-making in a hospitality organisation, providing specific examples
P6 Identify specific legislation that a hospitality organisation has to comply and adhere to P7 Using specific examples illustrate how company, employment and contract law has a potential impact upon business decision making in the hospitality industry	M3 Examine the potential implications of regulations, legislation and standards upon decision-making in a hospitality organisation, providing specific examples
LO4 Explain the importance of coordinating and integrating various functions of departments within the hospitality sector	D4 Critically analyse different methods of communication, coordination and monitoring within a specific department of a hospitality organisation and make justified recommendations
P8 Explore how different functional roles within the hospitality sector interrelate   P9 Explain the different methods of communication, coordination and monitoring applied within a specific department of a hospitality organisation to strengthen the value chain	M4 Analyse how different methods of communication, coordination and monitoring within a specific department of a hospitality organisation achieves organisational objectives and strengthens the value chain

Achievement of a pass grade

A pass grade is achieved by meeting all the requirements defined in the PASS assessment criteria for each individual unit.

Achievement of a merit grade

All the PASS assessment criteria and MERIT grade criteria need to be completed within a unit to achieve a merit grade.

Achievement of a distinction grade

All the PASS assessment criteria, MERIT and DISTINCTION criteria must be completed within a unit to achieve a distinction grade.

• Present your work in one business report style which should include table of contents, reference list, foot or end notes and appendices if any
• Include the reference code of this assignment on your assignment submission front page.
• Each page must be numbered at the bottom right hand side.
• Ensure the following information is in the footer on every page:
  •  Your name
  •  The production date of your submission
  • The code number of your assignment brief
  • The page number

• Spell-check the document and make sure there are no grammatical errors.
• Complete all the tasks.
• Produce clear specific reasoning and arguments in support of your answers.
• Submit your work in a single work processed document of not more than 5000 words for all learning Outcomes. This word limit is only for guidelines, and is not applied to grading.
• You must include a bibliography at the end to show where your information was sourced.
• Your sources must be identified using the Harvard referencing system. The words used in your bibliography will not be included in your word count.

As per Pearson policy, you are only allowed two submissions per module. One for final submission and another one for referral. Failure to achieve a grade pass after a second submission will result in you having to repeat the module in the next term.

Any re-submission or late submission (unless authorised due to mitigating circumstances) will be capped at a PASS grade only.

If an extension is necessary for a valid reason, requests must be made in writing using a course work extension request form to the head of department. Please note that the lecturers do not have the authority to extend the coursework deadlines and therefore do not ask them to award a coursework extension.

The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick.

Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context, the definition and scope of plagiarism are presented below:

‘Plagiarism occurs when a student misrepresents, as his/her own work, the work, written or otherwise, of any other person (including another student) or of any institution. Examples of forms of plagiarism include^[1]:

• the verbatim (word for word) copying of another’s work without appropriate and correctly presented acknowledgement;
• the close paraphrasing of another’s work by simply changing a few words or altering the order of presentation, without appropriate and correctly presented acknowledgement;
• unacknowledged quotation of phrases from another’s work;
• The deliberate and detailed presentation of another’s concept as one’s own.’

All types of work submitted by students are covered by this definition, including, written work, diagrams, designs, engineering drawings and pictures.

‘Collusion occurs when, unless with official approval (e.g. in the case of group projects), two or more students consciously collaborate in the preparation and production of work which is ultimately submitted by each in an identical, or substantially similar, form and/or is represented by each to be the product of his or her individual efforts. Collusion also occurs where there is unauthorised co-operation between a student and another person in the preparation and production of work which is presented as the student’s own.’ (’Carroll, J and Appleton, J. (2001) Plagiarism – A Good Practice Guide.  Oxford Brookes University/JISC, Oxford)

All work for assessment must be submitted with a Turnitin Report on plagiarism. The Maximum Turnitin score admissible is 15% (after deduction of 1% & 2% records). Assignments with more that this 15% score will be automatically referred for reworking and resubmission.

Any student might be called to seat through a viva with the lecturer to confirm any parts of the module through an interview which will then form part of the summative assessment.

To access any feedback (formative/summative) you will have to access Moodle and open your assignment. You will have to click on the blue comment box in the right hand side and the feedback will appear within the text. You might have to click on the blue bubbles to see the feedback.

A Resubmission is any work handed in for final assessment a second time.

The Final Deadline is the date on which the whole assignment must be completed and submitted (usually in week 12 at the end of the semester).

	Work submitted	To be Resubmitted
1	Referred after Final Deadline	Four weeks after the final deadline
2	Missed Final Deadline	End of next semester
3	Missed formative assessment(s) and Referred after Final Deadline	End of next semester

Textbooks

ARMSTRONG, M. and TAYLOR, S. (2014) Armstrong’s Handbook of Human Resource Management Practice. 13th ed. London: Kogan Page.

BURGESS, C. (2014) Essential Financial Techniques for Hospitality Managers – a practical approach. 2nd ed. Oxford: Goodfellow Publishers

BURGESS, C. (2015) Hotel Middle Managers and Corporate Entrepreneurship. In: Altinay, L. and Brookes, M. (eds.) Entrepreneurship in Hospitality and Tourism. Oxford: Goodfellow Publishers.

HORNER, S. (2017) Talent Management in Hospitality and Tourism. Oxford: Goodfellow Publishers.

HORNGREN, C., SUNDEN, G., STRATTON, W., BURGSTALHER, D. and SCHATZBERG, J. (2013) Introduction to Management Accounting. Global ed. Harlow: Pearson.

Websites

www.bighospitality.co.uk – Big Hospitality Legislation (General Reference)

www.cipd.co.uk – CIPD Chartered Institute of Personnel and Development (General Reference)

www.food.gov.uk – Food Standards Agency (General Reference)

www.hospa.org – HOSPA Hospitality, Finance, Revenue and IT professionals (General Reference)

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