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Programme TitleMA Culinary Arts Management
Module TitleCulinary Management Project
Module Code755
Assignment TitleStreet Food Project
LecturersR Swinnock
W/C Hand Out Date21/02/2022
Due DateBy 17:00 on20/05/2021
Feedback Post Date21/06/2022
Essay/Report FormatFormal Report
Assignment Word Count3500 this covers the content analysis. Models, tables, appendices and reference list is excluded
Module Learning Outcomes covered in this assignment1. 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 Formate-Submission Individual

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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 14th 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 21st 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  EventNotesTeam (5 per group)Actual event food order required and recipe (Date)Location
  23rd March 2022  HoliHindu1 2 3 416th March 30 covers per standMcIntyre House
6th AprilPassoverJewish  (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 830th March 30 covers per standMcIntyre House
7th April 2022    EasterChristian (avoid meat)9 10 11 1229th March 30 covers per standMcIntyre House
26th AprilRidván (1st day) of Most Great FestivalBaha’is13 1413th April 30 covers per standMcIntyre House
3rd MayEid al-Fitr(Islamic dietary restrictions apply)15 16 17 18  26th April 30 covers per standMcIntyre House
5th MaySouth Asian student event with a food fairFood 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 3627th April   30 covers per standMcIntyre House
March April MayMaltingsOverspillOverspill groupsTBCMaltings
25th MayThe Diamond Jubilee of The QueenResit EventAssessment CasualtiesTBCMcIntyre House
  • Concepts will be submitted for authorisation no later than 11th 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


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.


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

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