Get Culinary Management Project Help by HND Assignment Help

Are you worried about the submission of the Culinary Management Project? Now get this assignment done with plagiarism-free content, high-quality content and on-time delivery, So now you no need to worry about your assessment with HND Assignment Help. Our team of experts is well versed in the concepts and knowledge required for Culinary Management Project and can deliver instant solutions.

Programme Title	MA Culinary Arts Management
Module Title	Culinary Management Project
Module Code	755
Assignment Title	Street Food Project
Level	7
Weighting	100%
Lecturers	R Swinnock
W/C Hand Out Date	21/02/2022
Due Date	By 17:00 on20/05/2021
Feedback Post Date	21/06/2022
ASSIGNMENT FORMAT	FILE UPLOAD (DOCUMENT)
Essay/Report Format	Formal Report
Assignment Word Count	3500 this covers the content analysis. Models, tables, appendices and reference list is excluded
Module Learning Outcomes covered in this assignment	1. Apply the stages of project management to the undertaking of a project brief within the context of a specific organisation   2. Demonstrate higher level skills associated with project management   3. Effectively apply theories, concepts and techniques to the solution of a real industry issue   4. Derive feasible and realistic proposals in the meeting of a brief for a specific organisation.
Submission Format	e-Submission Individual

Get Culinary Management Project Help by HND Assignment Help

ASSIGNMENT TASK:

Setting the Scene:

UCB is working hard to develop a more socially inclusive learning environment which recognises, celebrates and educates students and staff about the rich cultural diversity of our students. Over the coming semester, events are being organised which provide an opportunity for students and staff to engage and interact. Your role will be to work in a small team to organise a street food stand which complements the event you have been allocated. Your assessment will be conducted individually and is stated in the task below
The Task:

Present a reflective report on the management of an allocated street food project you have supported in organising and delivering. ( Now read the task guidance)

TASK GUIDANCE: There are 3 activity and assessment stages

Stage 1 The Street Food Event and team allocation and concept

• Tester event: Week commencing 14^th February: The group will undertake a dry run activity scheduled at the beginning of March The purpose is an immersion practical activity where the student’s group will organise, and deliver 200 meals to student residents. This activity is not assessed but provides an initial starting point in considering the stages of managing culinary projects.
• Your assessment event: Week commencing 21^st February: Teams of 4 to 5 students will be allocated. Students will draw an allocated street food theme associated with an event, religious festival or geographic region. Students will decide on team roles and will brainstorm their concept ideas.
• The event lots will be:

Date	Event	Notes	Team (5 per group)	Actual event food order required and recipe (Date)	Location
23rd March 2022	Holi	Hindu	1 2 3 4	16th March 30 covers per stand	McIntyre House
6th April	Passover	Jewish  (kosher restrictions apply—the use of leavening (yeast and other rising agents) is prohibited so, for example, matzah is eaten in place of bread.)	5 6 7 8	30th March 30 covers per stand	McIntyre House
7th April 2022	Easter	Christian (avoid meat)	9 10 11 12	29th March 30 covers per stand	McIntyre House
26th April	Ridván (1st day) of Most Great Festival	Baha’is	13 14	13th April 30 covers per stand	McIntyre House
3rd May	Eid al-Fitr	(Islamic dietary restrictions apply)	15 16 17 18	26th April 30 covers per stand	McIntyre House
5th May	South Asian student event with a food fair	Food stalls needed to represent the national and cultural diversity of S Asia   India Pakistan Bangladesh Sri Lanka Myanmar Thailand Laos Vietnam China Indonesia Philippines Malaysia Borneo/ Papua New Guinea Japan Nepal Brunei Korea Bhutan	19 20 21 22 23 24 25 26 27 28 29 30 31   32 33 34 35 36	27th April   30 covers per stand	McIntyre House
March April May	Maltings	Overspill	Overspill groups	TBC	Maltings
25th May	The Diamond Jubilee of The Queen	Resit Event	Assessment Casualties	TBC	McIntyre House

• Concepts will be submitted for authorisation no later than 11^th March

Stage 2 The Street Food Event

• Between March and May, teams will execute their allocated event. The team will be responsible for:
  • The menu reflects the allocated event theme
  • Menu costings
  • A price point of £2.50
  • Food cost per portion which covers ingredients, and disposable wear and facilitates a modest profit margin
  • Completion of UCB’s temperature and food allergen documentation to inform customers
  • Development of the product
  • Organising kitchen development
  • On-time accurate and clear food ordering requisition for submission to UCB’s internal ordering system. You will need to research commodity availability and alternative sourcing and substitution where current suppliers may have sourcing issues.
  • Developing safe and compliant products which meet health and hygiene requirements
  • The stand and location and all associated equipment to deliver the project
  • The return and cleaning of all used equipment
  • Team and host communications regarding progress and proposals

Stage 3 The Reflective Report

THIS IS WHAT YOU WILL BE ASSESSED ON. EACH INDIVIDUAL SUBMITS THEIR OWN REPORT

The report will need to follow the following structure:

• Introduction: Identify and justify your selected street food concept
  • Justify the street food concept using Menu Engineering to qualify the popularity measured against food cost/ contribution margin.
  • Use the framework of the New Product Development model to report and evaluate your street food concept

• Evaluate the technical and sensory attributes of the street food concept. This should include:
  • Evaluate the production methods applied and resource requirements
  • Present 2 GANTT chart models depicting the 1. Organisation timelines (Measured in days) and 2. cookery process of each dish measured against time in minutes
  • Appraise the sensory characteristics of the concept
  • Using retail prices as a guide, evaluate the dish and production costs of the dishes
  • Consider the packaging to be used and its impact on the dish from service to the customer
  • Consider the production costs of human, physical and financial resources to limit cost wastage.
  • Identify and appraise the foodservice distribution system
• Your report should conclude with a final reflection of your reformulated dishes and identify further development issues.

• Focus on attention to detail, quality of work and overall academic standards.
• For additional guidance on this assignment, please access the assignment vodcast available on Canvas.

MARKING CRITERIA:

100% The reflective report

• Marking emphasis will be placed on analytical content justifying observations 60%
• Inclusion and application of project management concepts 40%
• The criteria will be aligned to the Generic Grading Criteria at Level 7

Inclusion and application of project management concepts

Get Culinary Management Project Help by HND Assignment Help

Students can avail of assignment help services for Culinary Management Project with the HND Assignment help team as they offer 100% plagiarism free content, on-time delivery and an affordable price range. Our experts have deep knowledge of the subject and can obtain high marks. Contact us today for assignment help and get a winning edge over fellow students.