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T Shirt Challenge Brief The Deliverables Design a brand/Logo to be used on a range of T shirts and/or Sweatshirts. Identify the potential Target Market for your products Produce an excel print out of your profit and loss statement explaining numbers of each product you would order to utilise your £200 budget. The Budget Overall […]

October 2020– Issue 2 – Assessment 2 of 2Assignment Brief Qualification Pearson BTEC Level 5 Higher NationalDiploma in InternationalTravel and Tourism Management Academic Year 2020/21 Unit Number and Title 32 Sustainable and Tourism ResponsibleManagement Unit Level 5 Unit Code A/616/2030 Credit Value: 15 Issue Date 09th October 2020 Submission Date & Time 11th December 2020

Some concepts are confused with each other for example, Hunter’s view of sustainability principles and approaches to tourism planning, which means approaches to planning are still due. There are many grammar difficulties; also do not paraphrase technical terms (e.g. sustainable tourism could not be changed to maintaining tourism/tourism impacts are not the same as tourism

B: Learning Outcomes • Critically analyse current issues in management accounting.• Critically evaluate budgetary control systems.• To be able to analyse critically corporate financial statements, and evaluate corporateperformance• To develop a robust understanding of the nature and role of financial decision making• To understand key performance indicators. Assessment Details Module Title Financial Performance Management Module

Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.ukRecap of P11.1 Differing foodservice contexts and product ranges andsuppliers✓Diversity of the foodservice✓Planning Product ranges and suppliers1.2 Food supply chain✓Farmer✓Processor✓Transportation& Storage✓ConsumerDiffering foodservice contexts:➢fine dining➢casual dining➢fast food and take away➢pop-up food services➢conferences and events➢themed food servicesFood Ranges: The range of products is the set of all

Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.uk MICROSOFT TEAMSQuick GuideMICROSOFT TEAMSQuick GuideVirtual Classroom EtiquetteOnline Etiquette (V1) on using Microsoft TeamsCreated on 27th March 2020 by Mohammad Nazim UddinNelson College London iscommitted to enhancing the qualityof student learning and teachingexperience. Online etiquette refersto the rules of good onlinebehaviour in a virtual environment.Although

Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.ukRecap of P 3SWTO PESTELPorters 5 forces Value chain analysisPorters 4 Corners analysis• Motivation• Current Strategy• Capabilities• Management AssumptionsProduct placement’s benefit:1. Improved Brand Awareness2. Instant Credibility3. Interactive Channel4. Less Blatant Advertising5. Better ReturnsLearning Outcomes• Learning Outcome to be covered:LO2: Evaluate operations management strategies within a

Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.ukRecap of P 4Managing human capital and resources in operations:Service levels and types versus brand expectations andstrategyStaffing levels and costs management, efficient rotamanagement for seasonality, utilising skills and competenciesThe use of Belbin Team roles and skills assessments anddevelopment for staffProperty and resource maintenance processes:Food service

Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.ukLearning Outcomes• Learning Outcome to be covered:LO4 Produce an improvement plan for a given organisationalchallenge within a food service organisation•Pass Criterion P6•P6:Review of management practices versus best practiceand Problem-solving techniques and managementsolutions/alternatives:Review of management practices versus best practice• Foodservice quality monitoring and control processes• Performances

Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.ukRecap of P 6Review of management practices versus best practice• Foodservice quality monitoring and control processes• Performances against standard specifications andstandard operating procedures (SOPs)• Monitoring and evaluations toolsProblem-solving techniques and managementsolutions/alternatives:• A range of techniques:benchmarking, balanced scorecards, Hoshin Kanrimodel• Management solutions:recruitment and talent management, restructuring