Assessment Information 3

Subject Code: Subject Name: Assessment Title: Assessment Type: Length: Weighting: Total Marks: Document Submission: Due Date:
HAT302 Food and Beverage Management Group Food & Beverage Pitch In-class Group Presentation 15 minutes (no more) 30% 100 Online submission of an Executive Summary (2 pages long, no more), a Signed Group Contract with the reference list Week 12: Online via Turnitin & In-Class Delivery
Your task Collectively, you are required to prepare a 15-minute pitch that proposes operational food and beverage details for a hypothetical student’s café that is going to sell tea, coffee, and gourmet sandwiches at your campus.
Assessment Description The purpose of this group assignment is to develop student’s skills in applying relevant hospitality concepts to a real-world business case. This will enable students to apply operational checks to a typical commercial hospitality business. More importantly, the collaborative work will give students an opportunity to practise their soft skills as these are such a necessity in today’s Tourism and Hospitality Industry.
Assessment Instructions During week 7, you will be given in-class time to form groups of three to four members (no more). Once you have created a group, you then need to get acquainted with the rest of the members and select the team leader who will be responsible for submitting the required documentation into Tumitin. Your group will also have some time to discuss the preliminary ideas regarding the café’ set up.
During your class in week 8, your group will be required to fill out the group contract (please refer to the template which is located under Assessments Table>Assessment 3> Group Contract Template) by agreeing upon duties and responsibilities of each team member through negotiating individual and collective interests equally. In negotiating your duties and responsibilities, you must consider both front and back of house food and beverage operations and procedures that this subject covered in weeks 1 to 11. More specifically, your group is required to address the following aspects: 1. Create a set of standardised recipes for food and beverages and propose relevant processes. 2. Identify a list of potential suppliers and propose product purchasing processes. 3. Propose a method of product inventory control and relevant processes. 4. Outline relevant standards of quality food production and beverage management that align with legal and regulatory requirements. 5. Propose at least three effective financial control methods that must be adopted in the daily café operations. 6. Compose a 2-page long executive summary that covers all of the major points of your group proposal 7. Prepare a set of presentation slides to use during your in-class pitch delivery.
During weeks 9, 10 and 11, you will be given in-class time to discuss each other’s progress and to collaborate on the final content of your 15-minute pitch. In creating your pitch, you will need to include images and any other visual aid that validates your research. You are required to use at least 10 sources of information that are referenced in accordance with Kaplan Harvard Referencing Guide. These may include corporate websites, government publications, industry reports, journal articles, and newspaper articles.
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Assessment Information

Learning outcomes assessed
Wl: understand sentence structure (simple, compound, complex and compound-complex sentences) and clause types (noun, adverb, relative, participle clauses) and use them in their writing W2: understand paragraph and essay structure and organise their writing effectively W3: write different types of essays (expository, process, cause/effect, comparison/contrast, argumentative) or reports as required by their programme of study W4: use a range of simple and complex grammatical structures, cohesive devices and general and academic vocabulary to produce cohesive, coherent and effective written texts
W5: plan, draft, write, edit and re-write a range of extended subject-specific academic texts of different genres relevant to their programmes of study W6: use dictionaries, grammar references, spell and grammar checkers as well as teacher and peer feedback to edit and redraft a document
W7: synthesise and paraphrase texts to support academic writing W8: use notes to summarise and paraphrase texts accurately W9: develop an argument in a text W10: develop a critical voice in their written work W11: cite and reference texts correctly, understand plagiarism and how to avoid it
Task description
Write a critical response to the following essay title:
To what extent do advances in sports technology and/or psychology mean that competition in sport is not on ‘a level playing field’?
Write between 500 and 700 words structured as follows:

1. Brief introduction e.g. Define and explain the concept of ‘a level playing field’ and how it is important or relevant for sports competitions. Approx. 100 words. 2. Describe some advances in sports technology and/or psychology and the results on performance. Approx. 350 words. 3. Conclusion that answers the question: Discuss the role of fairness and equality in sports (refer to 1 and 2 above; evidence from the texts; link to your own knowledge and experience). Approx. 250 words. You may need to amend your original essay plan to ensure you address all three areas above.
   Only cite ideas from the texts provided and NOT additional texts. You do not need to provide a reference list but you must acknowledge your sources throughout your response.
   Advice for students
   Make sure you label your file clearly so that your teacher can identify your work. You should label your files with your NCUK ID, Name, and the skill (Writing) e.g.
   o TC-19-0001 Eric Gates Writing