Food and beverage Management

Topics: Cooking, Restaurant, Food Pages: 3 (1379 words) Published: November 3, 2014

Higher National Diploma
ASSIGNMENT COVER SHEET
Please complete ALL sections below.
M1009436

Student I.D.
Rosalie
AHONOU

Surname: First Name: HND Hospitality Management

Programme:
Unit 5

Module Code:
Food and Beverage Operations Management

Module Name: Submission date: Assignment title: Food and Beverage Operations Management

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DECLARATION
I have read and understood the London School of Business and Finance Regulations and Policies relating to academic misconduct. I declare that: This submission is entirely my own original piece of work. It has not been submitted for a previous assessment in LSBF or any other institution. Wherever published, unpublished, printed, electronic or other information sources have been used as a contribution or component of this work, these are explicitly, clearly and individually acknowledged by appropriate use of quotation marks, citations, references and statements in the text. I understand that penalties will be incurred for late submission of work. STUDENT SIGNATURE: Ahonou Rosalie DATE: 21/09/2014

NOTE – Please complete the details below
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TASK 1 Understand different food and beverage production and service systems LO1.1.1 The characteristics of food production and food and beverage service systems INTRODUCTION
Food production and food and beverage service systems is about an area where menu is planned, raw materials are purchased and received. It is also about Food service where Food and beverage are provided to the guests...
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