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Unit 25 Food Service Management HND Hospitality NCL

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Assignment   Brief  

Higher National Certificate/Diploma in

Hospitality Management

Assignment Brief

  Student Name    
  Student ID Number    
Unit Number and Title  25 Food Service Management
Academic Year September 2019/20
Module Leader Chuka Ehighibe
Unit Tutor Chuka Ehighibe/ Sharmila Swarna
Assignment Title Business Development Planning in Food Service Management
Issue Date W/C 23/09/2019
Submission Date 29/11/2019
IV Name & Date Ola Okuwobi, 11/09/2019

Introduction

This unit aims to provide students with an overview of the strategic management

processes and practices found within different food service contexts. It will take

students through the processes from sourcing products and suppliers to the various

strategic tools and business options available to organisations, to address various

challenges and issues within the business.

Students will be expected to investigate real life scenarios in the food service

industry and apply analytical skills and problem-solving techniques to address real

world situations.

Under tutor supervision they will create recommendations and

action plans for the business, using management tools and approaches.

The unit attempts to give students an understanding of the broader strategic

perspectives of a food service organisation whilst considering some of the

operational challenges to consider when managing strategy.

Submission Format (LO1, LO2 and L03 ) Case Scenario- Report
The submission will take the form of a report The report may be prepared in Word, Pages or other suitable document-based or publication-based software programme You will work on this element of your assessment as an individual. The Report should be uploaded to the VLE, to the Assignment Tab There is no maximum or minimum length to this document, but it is likely to require around 2,000 words Your document must include, as an appendix, all the references that you have used to gather the information (using the Harvard referencing style).
Submission Format (LO 4) – Producing an Action Plan in Report Style
The submission will take the form of a report. The report may be prepared in Word, Pages or other suitable document-based or publication-based software programme You will work on this element of your assessment as an individual. The Report should be uploaded to the VLE, to the Presentation Tab There is no maximum or minimum length to this document, but it is likely to require around 1,500 words Your document must include, as an appendix, all the references that you have used to gather the information (using the Harvard referencing style).
Unit Learning Outcomes
           
Assignment Brief and Guidance
  Scenario and Activity: You have been newly appointed as an area manager of a chain of globally acclaimed restaurants group who have clientele in both local and international markets. You have been appointed to manage one of the thriving business in central London branches. You have been asked to investigate and write a report on the strategic management processes and practices found within different food service contexts used across the different food restaurants you manage. You are to also investigate the supply chain process and operations management strategies used within the food industry. As there has been some challenges with suppliers, products being out of stock, quality of foods complained in some of the restaurants. You have specifically been asked to look into through the processes from sourcing products and suppliers to the variousstrategic tools and business options available to organisations, to address various challenges and issues within the business.   In your report choose a restaurant of your choice and the report should include:  


Unit Learning Outcomes
LO4 Produce an improvement plan for a given organisational challenge within a food service organisation
Assignment Brief and Guidance
  Scenario and Activity: As an area manager you are preparing for a meeting with the franchise performance support manager for [ ZIZI restaurant or your own choice or place of work if appropriate] you have to provide guidance on best practice for business. Part of your remit is to assessperformance issues and develop action plans to support the implementation of the overall strategic plan. You are required to assess a current practice of the franchise operator/owner using a range of different evaluation tools and review techniques, and reach key conclusions about their business. Once you have reviewed your findings you must recommend alternative approaches to improve the business, making reference to key strategic alternatives available to the business. This work will be submitted as a business development plan that includes the following:  

Submission Instructions:

Appendix A: Plagiarism and Collusion

Students are referred to the College’s policy of Plagiarism and Collusion, as detailed during interview and induction and as included in the Students’ Handbook.

Students are reminded that persistent offences in this area will result in the student’s termination

Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context the definition and scope of plagiarism are presented below:

“Using the work of others without acknowledging source of information or inspiration. Even if the words are changed or sentences are put in different order, the result is still plagiarism”. (Cortell, 2003)

Collusion is the submission of work/assignment produced in collaboration with another student or students.  Where one person shares his/her work with others who submit part or all of it as their own work, then the incidence of collusion is established.

Appendix B:    Harvard Referencing System

Any information that is not yours needs to be referenced or else turns to be plagiarism.

The authors and publication information cited within the main body of your work must be listed in the reference list. For example:

Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press

For example

According to Bell (1999), as you write up your research you will use a citation to indicate in your text the source of piece of information.

The authors and publication information cited within the main body of your work must be listed in the reference list. For example:

Bell, J. (1999) ‘Doing your research Project’. (3rd Ed) Buckingham: Open University Press

Detailed guidance on the Harvard Referencing System (HRS) is available on the Virtual Learning Environment (VLE).  The Harvard system of citation requires you to acknowledge certain information, which is mainly the surname and year of publication within the text.

Recommended resources

Textbooks:

CHON, K. and MAIER, T. (2010) Welcome to Hospitality: An Introduction. 3rd ed.

Delmar, New York: Cengage Learning.

HANNAGAN, T. (2008) Management Concepts and Practices. 5th ed. Harlow:

Pearson.

HILL, A. and HILL, T. (2012) Operations Management. 3rd ed. Hampshire: Palgrave

Macmillan.

PAYNE-PALCIO, J. and THEIS, M. (2016) Foodservice Management: Principles and

Practices. 13th ed. Harlow: Pearson.

REYNOLDS, D. and McCLUSKY, K. (2013) Foodservice Management Fundamentals.

Chichester: John Wiley & Sons Inc.

Websites

www.fdf.org.uk Food and Drink Federation (General Reference)
www.foodservicedirector.com Food Service Director News and Business (General Reference)
www.ih-ra.com International Hotel and Restaurant Association (General Reference)
www.instituteofhospitality.org Institute of Hospitality (General Reference)
www.iosh.co.uk Institution of Occupational Safety and Health (IOSH) (General Reference)

Links

This unit links to the following related units:

Unit 6: Managing Food and Beverage Operations

Unit 16: Human Resource Management

Unit 17: Entrepreneurship and Small Business Management