| 1 of 10 | Assignment Brief –Unit 25, Food Service Management |
NELSON COLLEGE LONDON
NELSON COLLEGE LONDON
| Higher Nationals in: |
| Hospitality Management Unit 25: Food Service Management |
Assignment
Brief
| 2 of 10 | Assignment Brief –Unit 25, Food Service Management |
NELSON COLLEGE LONDON
Higher National Certificate/Diploma in
Hospitality Management
Assignment Brief
| Student Name | |
| Student ID Number | |
| Unit Number and Title | 25 Food Service Management |
| Academic Year | September 2020/21 |
| Module Leader | Yili Zhao |
| Unit Tutor | Yili Zhao,Anthony Oyeknami |
| Assignment Title | Business Development Planning in Food Service Management |
| Issue Date | W/C 21 September 2020 |
| Submission Date | 11 December 2020 |
| IV Name & Date | Hakeem Kazeem (11 September 2020) |
Introduction
This unit aims to provide students with an overview of the strategic management
processes and practices found within different food service contexts. It will take
students through the processes from sourcing products and suppliers to the various
strategic tools and business options available to organisations, to address various
challenges and issues within the business.
Students will be expected to investigate real-life scenarios in the foodservice
industry and apply analytical skills and problem-solving techniques to address real
world situations.
Under tutor supervision, they will create recommendations and
action plans for the business, using management tools and approaches.
The unit attempts to give students an understanding of the broader strategic
perspectives of a food service organisation whilst considering some of the
operational challenges to consider when managing strategy.
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| Submission Format (LO1, LO2 and L03) Case Scenario- Report |
| The submission will take the form of a report The Report may be prepared in Word, Pages or other suitable document-based or publication-based software programme You will work on this element of your assessment as an individual. The Report should be uploaded to the VLE, to the Assignment Tab There is no maximum or minimum length to this document, but it is likely to require around 3,000 words Your document must include, as an appendix, all the references that you have used to gather the information (using the Harvard referencing style). |
| Submission Format (LO 4) – Producing an Action Plan in Report Style |
| The submission will take the form of an Action Plan in report style. The Report may be prepared in Word, Pages or other suitable document-based or publication-based software programme. You will work on this element of your assessment as an individual. The Report should be uploaded to the Presentation Tab of the VLE. There is no maximum or minimum length to this document, but it is likely to require around 1,500 words. Your document must include, as an appendix, all the references that you have used to gather the information (using the Harvard Referencing style). |
| Unit Learning Outcomes |
| – LO1: Investigate the sourcing and procurement processes within a food service organisation. – LO2: Evaluate operations management strategies within a given food service context. – LO3: Explore the importance of ethical management for overall business success. – LO4: Produce an improvement plan for a given organisational challenge within a food service organisation |
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| Assignment Brief and Guidance (LO1, LO2 and L03) Case Scenario- Report |
| Scenario and Activity: You have been newly appointed as an area manager of a chain of globally acclaimed restaurants group who have clientele in both local and international markets. You have been appointed to manage some of the thriving restaurants in the central London branch. You have been asked to investigate and write a report on the strategic management processes and practices found within different food service contexts used across the different food restaurants you manage. You are to also investigate the supply chain process and operations management strategies used within the food industry. As there have been some challenges with suppliers, products being out of stock, the quality of foods complained in some of the restaurants, you have been specifically asked to look into through the processes from sourcing products and suppliers to the various strategic tools and business options available to your organisation in order to address various challenges and issues within the business. In your report, which is based on a restaurant of your choice, you should: • Produce an introduction and overview of different food service contexts. • Examine a range of different food supply chain approaches within the food service industry, highlighting critical stakeholders in the process. • Discuss the principles of effective procurement and sourcing processes for a food service operation. • Analyse a range of different food supply chain approaches and procurement strategies that can enhance organisational effectiveness. (Merit criterion) • Assess the application of different analytical tools to support effective management strategies. • Evaluate different management practices that support successful business operations in food service organisations. • Critically evaluate management tools and practices that can support successful business operations in food service organisations. (Merit criterion) • Discuss ethical practices in your chosen food service organisation and the impact these ethical practices have on the overall business success. |
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| • Analyse various ethical practices in your chosen food service organisation and the impact they have on overall business success. (Merit criterion) • Provide valid and justified recommendations to support management practices and strategies that enhance effective business operations. (Distinction criterion) • Critically analyse various ethical practices in specific food service organisation and their impact on the organisation’s business objectives overall. (Distinction criterion) |
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| Unit Learning Outcomes |
| LO4: Produce an improvement plan for a given organisational challenge within a food service organisation |
| Assignment Brief and Guidance (LO 4) – Business Development Plan in Report Format |
| Scenario and Activity: As a franchise performance support manager at [named organisation/an organisation of your choice – your own place of work if appropriate] you have to provide guidance on best practice for business. Part of your remit is to assess performance issues and develop action plans to support the implementation of the overall strategic plan. You are required to assess a current practice of the franchise operator/owner using a range of different evaluation tools and review techniques, and reach key conclusions about their business. Once you have reviewed your findings you must recommend alternative approaches to improve the business, making reference to key strategic alternatives available to the business. This work will be submitted as a business development plan that includes the following: • Assessment of current management practices and operational performance of the organisation. • Recommendations for improvements and alternative management strategies to resolve issues and improve productivity and performance. • An implementation plan that includes a breakdown of how solutions could be put in to practice within the organisation. (Merit criterion) • Metrics for monitoring and evaluating the plan. (Distinction criterion) |
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Submission Instructions:
• 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). Late submissions will be
allowed only if proof is provided for extenuating circumstances.
• Referencing should be provided using the Harvard Referencing style:
(https://qualifications.pearson.com/content/dam/pdf/BTEC-HigherNationals/Advanced-Practice-in-Early-YearsEducation/2016/Specification/Pearson_Guide_to_Harvard_Referencing.pdf).
• The assignments should be completed in an appropriate format. The
recommended font is Arial Font 12, using 1.15 line spacing.
• The assignment (LO1, LO2 & L03) should be prepared as a Report and uploaded
to the Assignment tab on the VLE.
• The assignment (LO4) will take the form of a Business Development Plan in Report
Format, which should be uploaded to the Presentation tab on the VLE.
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Appendix A: Plagiarism and Collusion
Students are referred to the College’s policy of Plagiarism and Collusion, as detailed
during interview and induction and as included in the Students’ Handbook.
Students are reminded that persistent offences in this area will result in the student’s
termination
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:
“Using the work of others without acknowledging the source of information or
inspiration. Even if the words are changed, or sentences are put in a different order,
the result is still plagiarism”. (Cortell, 2003)
Collusion is the submission of work/assignment 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 own work, then the incidence of collusion is
established.
Appendix B: Harvard Referencing System
Any information that is not yours needs to be referenced or else turns 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
For example
According to Bell (1999), as you write up your research you will use a citation to
indicate in your text the source of piece of information.
The authors and publication information cited within the main body of your work must
be listed in the reference list. For example:
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Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open
University Press
Detailed guidance on the Harvard Referencing System (HRS) is available on the
Virtual Learning Environment (VLE). The Harvard system of the citation requires you
to acknowledge certain information, which is mainly the surname and year of
publication within the text.
Recommended resources
Textbooks:
CHON, K. and MAIER, T. (2010) Welcome to Hospitality: An Introduction. 3rd ed.
Delmar, New York: Cengage Learning.
HANNAGAN, T. (2008). Management Concepts and Practices. 5th ed. Harlow:
Pearson.
HILL, A. and HILL, T. (2012) Operations Management. 3rd ed. Hampshire: Palgrave
Macmillan.
PAYNE-PALCIO, J. and THEIS, M. (2016) Foodservice Management: Principles and
Practices. 13th ed. Harlow: Pearson.
REYNOLDS, D. and McCLUSKY, K. (2013) Foodservice Management
Fundamentals.
Chichester: John Wiley & Sons, Inc.
Websites
| www.fdf.org.uk | Food and Drink Federation (General Reference) |
| www.foodservicedirector.com | Food Service Director News and Business (General Reference) |
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| www.ih-ra.com | International Hotel and Restaurant Association (General Reference) |
| www.instituteofhospitality.org | Institute of Hospitality (General Reference) |
| www.iosh.co.uk | Institution of Occupational Safety and Health (IOSH) (General Reference) |
Links
This unit links to the following related units:
Unit 6: Managing Food and Beverage Operations
Unit 16: Human Resource Management
Unit 17: Entrepreneurship and Small Business Management