Understand Different F&B Production and System Service

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  • Topic: Management, Food, Coffee
  • Pages : 8 (2087 words )
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  • Published : December 18, 2012
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Unit Title Food and Beverage Operation Management| Unit CodeL/601/1791| Date Issued| Assignment
Brief - General
Student Name| Student ID| Date Received|
Lecturer Name| Internal Verifier Name|

Rules and regulations:

Plagiarism is presenting somebody else’s work as your own. It includes: copying information directly from the Web or books without referencing the material; submitting joint coursework as an individual effort; copying another student’s coursework; stealing coursework from another student and submitting it as your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt with according to the procedures set down by the College. Please see your student handbook for further details of what is / isn’t plagiarism.|

Coursework Regulations  

1 Submission of coursework must be undertaken according to the relevant procedure – whether online or paper-based. Lecturers will give information as to which procedure must be followed, and details of submission procedures and penalty fees can be obtained from Academic Administration or the general student handbook. 2 All coursework must be submitted to the Academic Admin Office and a receipt must be obtained. Under no circumstances can other College staff accept them. Please check the Academic Admin Office opening hours. 3 Late coursework will be accepted by Academic Admin Office and marked according to the guidelines given in your Student Handbook for this year. 4 If you need an extension (even for one day) for a valid reason, you must request one. Collect a coursework extension request form from the Academic Admin Office. Then take the form to your lecturer, along with evidence to back up your request. The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick. The completed form must then be returned to Academic Admin for processing. This is the only way to get an extension. 5 General guidelines for submission of coursework:

a) All work must be word-processed and must be of “good” standard. b) Document margins shall not be more than 2.5cm or less than 1.5cm c) Font size in the range of 11 to 14 points distributed to including headings and body text. Preferred typeface to be of a common standard such as Arial or Times New Roman for the main text. d) Any computer files generated such as program code (software), graphic files that form part of the course work must be submitted either online with the documentation or on a CD for paper submissions. e) The copy of the course work submitted may not be returned to you after marking and you are advised to have your personal copy for your reference. f) All work completed, including any software constructed may not be used for any purpose other than the purpose of intended study without prior written permission from St Patrick’s International College.

 
Remember to keep your coursework receipt.

Outcomes and assessment requirements
Outcomes| Assessment requirements|
| To achieve each outcome a learner must demonstrate the ability to: | LO1 Understand different food and beverage production and service systems| 1.1 discuss the characteristics of food production and food and beverage service systems| 1. | 1.2 discuss factors affecting recipes and menus for specific systems| 2. | 1.3 compare the cost and staffing implications for different systems| 3. | 1.4 justify the suitability of systems for particular food and beverage outlets| LO2 Understand the financial controls used in food and beverage operations| 2.1 discuss the use of financial statements in food and beverage operations| 4. | 2.2 demonstrate the use of cost and pricing processes| 5. | 2.3 analyse the purchasing process|

LO3 Be able to devise menus for hospitality events| 3.1 compile food and beverage menus for a hospitality event| 6. | 3.2...
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