working on Merit and Distinction criterion

This is a guideline or PASS you need to working on Merit and Distinction criterion

1. REPORT format
2. Harvard referencing style
In your report, which is based on a restaurant of your choice, you should:
LO1: Investigate the sourcing and procurement processes within a food service
organisation.
To answer this question, you could cover both P1.1 and P1.2 shown as follow:
P1.1: (P1 Part 1) Produce an introduction and overview of different food service
contexts.
To answer this question P.1.1, you could cover 1-2 shown as follow:
1) Diversity of the foodservice context including Fine dining, casual dining,
fast food and take away, pop-up food services, conferences and events,
themed food services
2) The business you have chosen belongs to which food service contexts?
For example:
KFC is fast food;
Burger & lobster is Casual dining
P1.2: (P1 part 2) Examine a range of different food supply chain approaches within
the food service industry, highlighting critical stakeholders in the process.
To answer this question P1.2, you could cover 1-2 shown as follow:
1) What is the food supply chain and the food supply chain approaches?
2) The roles of key players (stakeholders) in the supply chain
P2: Discuss the principles of effective procurement and sourcing processes for a
food service operation.
To answer this question P2, you could cover 1-2 shown as follow:
1) Procurement management:
What is procurement? How the chosen is business dealing with
procurement? Chosen 1-2 to discuss form a-d
a) Different types of profit opportunities
b) both direct and indirect cost-saving opportunities,
c) ‘best deal’ evaluations and pricing and purchasing approaches
d) Maintaining quality and quantity controls
2) Sourcing considerations:
What is the chosen business’s sourcing considerations?
Chosen 1-2 to discuss form a-d.
a) Value for money
b) The range/choice on offer
c) Aftersales services and warrantees
d) Types of supplier payment options and methods
M1: Analyse a range of different food supply chain approaches and procurement
strategies that can enhance organisational effectiveness. (Merit criterion)
LO2: Evaluate operations management strategies within a given foodservice context
P3: Assess the application of different analytical tools to support effective
management strategies.
The use of analytical tools, including:
a) SWOT/PESTLE
b) Porters 5 forces
c) Value chain analysis
d) Porters 4 Corners analysis
Chosen 1 for a-d to discuss, it should link into your chosen business.
P4: Evaluate different management practices that support successful business
operations in food service organisations.
To answer this question P4, you could cover 1-3 shown as follow:
1. How did the chosen business well-used product placement as a marketing
tool and appropriateness in different contexts and best practice approaches
2. Managing human capital and resources in operations:
Chosen 1 form a-e to discuss
a) Service levels and types versus brand expectations and strategy
b) Staffing levels and costs management,
c) efficient rota management for seasonality,
d) utilising skills and competencies
e) The use of Belbin Team roles and skills assessments and
development for staff
3. Property and resource maintenance processes:
Chosen 1 form a-b to discuss
a) Foodservice facilities to maintain
b) On-going refurbishment to maintain and project a public image
c) Repairs scheduling through peaks and troughs
d) Staffing and roles in the maintenance Internal
e) external providers, buy versus lease options, return on investment
(ROI)
M2: Critically evaluate management tools and practices that can support successful
business operations in food service organisations. (Merit criterion)
LO3: Explore the importance of ethical management for overall business success
P5: Discuss ethical practices in your chosen food service organisation and the
impact these ethical practices have on the overall business success.
To answer this question, you could cover 1-2 shown as follow:
1. Importance of Corporate Social Responsibility (CSR) and environmental
awareness in food services:
a) Defining concepts of CSR
b) Different CSR initiatives and approaches
Chose 1 from a-c to discuss
a. eco-friendly practices
b. use of ethical alliances
c. Fair Trade, organic produce and local producers/suppliers,
transparency in practices
2. Impact of ethical practices:
a) How does CSR influence stakeholders?
b) The impact of CSR
Chosen 1 form a-e to discuss
a. on staff retention
b. image
c. repeat business
d. business longevity
e. brand power/strength
M3: Analyse various ethical practices in your chosen food service organisation and
the impact they have on overall business success. (Merit criterion)
D1: Provide valid and justified recommendations to support management practices
and strategies that enhance effective business operations. (Distinction criterion)
D2: Critically analyse various ethical practices in specific food service organisation
and their impact on the organisation’s business objectives overall. (Distinction
criterion)