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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

This is a guideline or PASS you need to working on Merit and Distinction criterion Submission Format (LO1, LO2 and LO3) Case Scenario- Report The submission will take the form of a reportThe report may be prepared in Word, Pages or other suitable document-based orpublication-based software programmeYou will work on this element of your assessment

1 of 10 Assignment Brief –Unit 25, Food Service Management NELSON COLLEGE LONDONNELSON COLLEGE LONDON Higher Nationals in: Hospitality ManagementUnit 25: Food Service Management AssignmentBrief 2 of 10 Assignment Brief –Unit 25, Food Service Management NELSON COLLEGE LONDONHigher National Certificate/Diploma inHospitality ManagementAssignment Brief Student Name Student ID Number Unit Number and Title 25 Food Service

ED5077- Assessment Guidance and Rubric Part Assessment type Words Part 1 A critical discussion of the academic literature in onecontemporary issue in education. 2000 words Part 2 A critical reflection on your chosen contemporary issue andhow this will impact you as a present/future practitioner. 1500 words Tuesday 8th December 2020 by 2.59pm. Important Notes:• This

1ASSIGNMENT INSTRUCTIONSADDITIONAL INFORMATION This is a group assignment. No extensions are available for this assessment. Mitigation: The deadline for submission of mitigation in relation to this assignmentis no later than five working days after the submission date of this work. Pleasecontact iCentre@lca.anglia.ac.uk See rule 6.103:http://web.anglia.ac.uk/anet/academic/public/academic_regs.pdf Send a copy of your group’s slides to your lecturer

ICON COLLEGE OF TECHNOLOGY AND MANAGEMENTCreative & Ethical LeadershipAssignment BriefSession: October 2020General Module Information Programme title BSc (Hons) Business & Management Top Up Module code and title BUS115 Creative & Ethical Leadership Module Leader Dr Gilbert Zvobgo Unit Type Compulsory Module Level and CreditValue Level 6 20 Credit Assessors Dr Sumesh Dadwal, Dr L Vedanthachari,

Business Environment – Final Assignment September 2020Additional Guidance.ASSESSMENT TASK ONE1. Demonstrate an understanding of different types of innovation andtechnology and how they have impacted the economic progress of thecountry, with particular emphasis on business organisations. (20 marks)– Define innovation and technology– Give practical examples of how innovation and technology havecontributed to the economic growth of