Documente Academic
Documente Profesional
Documente Cultură
Name: ………………………………………….
Registration Number: ……………………………………………
Date: ……………………………………………
Learner’s statement of authenticity
Student’s Name: _______________________Student’s ID Number: ___________________
I certify that the work submitted for this assignment is my own. Where the work of others has been
used to support my work then credit has been acknowledged. I have identified and acknowledged
all sources used in this assignment and have referenced according to the Harvard referencing
system. I have read and understood the Plagiarism and Collusion section provided with the
assignment brief and understood the consequences of plagiarising.
or REFERRAL submission
Complete and copy this page and add it as the front sheet to your online submission
Part 2 Assignment Brief
Introduction
The aim of this unit is to provide students with knowledge and understanding of the food
manufacturing process, gaining insight into how hospitality organisations plan, manage and
monitor food production in order to satisfy the business goals and customer requirements.
Using relevant information, theories and examples, you need to participate in the different
activities which will describe the different types of food preparation and production systems,
the influences on the design of food production systems, the key principles and methods of
planning for food production, the resources required to deliver a consistent, safe and timely
food production operation, the processes and procedures required to manage the resources
available, standard operating procedures of a food production business, apply methods for
monitoring food production and variances, while explaining the possible effects of deviations
to established processes and procedures.
It would be good to use current examples from the UK hospitality related organisations (i.e.
hotels, restaurant, bar, pubs, etc.) to support your work when required.
To succeed in this unit, you are required to follow the scenario provided and complete all the
required assessment criteria.
Your submissions should demonstrate your understanding of how your research links
coherently to the different aspects of the food production management. Any work submitted
should include evidence of your research with references (Harvard Referencing).
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Task A
Submission Format
This submission will be in the form of an individual report.
The recommended length of this submission is 800–1000 words, although you will not be
penalised for exceeding 1000 words.
Where appropriate, learning theory and additional research must be used, and referenced
according to the Harvard Referencing system. The work must include a bibliography for all
referenced work using the Harvard referencing system.
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Task B
Submission Format
This submission will be in the form of a group POWER POINT presentation that will not exceed 30
minutes per group followed by a 5 minutes individual Q&A session. It will have to be appropriate
and suitable for use at a business presentation.
The group presentation slides with the note section filled in, must be submitted electronically as
one copy by the leader of the group.
You are required to make effective use of presentation software headings, paragraphs and
subsections as appropriate.
Your presentation should be referenced using the Harvard referencing system throughout the text
and must include a bibliography using the Harvard referencing system.
The recommended word limit is 1,000–1,500 words, including the notes section, although you will
not be penalised for exceeding the total word limit.
The presentation will be video recorded. Feedback and grade will be provided after the
presentation.
After the presentation you are required to complete a 250 words minimum personal
reflection based on your contribution, performance and the content which must be
attached to the report and should be submitted on turnitin. Failure to do so will trigger an
automatic referral.
The presentation at the next business meeting will Appraise specific examples of different
approaches and methods to planning food preparation and production and make
recommendations to SOPs for maximising quality and efficiency in operations, identifying
variances and actions to be taken.
Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
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Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020
In order to do so you will have to first Compare and Appraise specific examples of different
approaches and methods to planning food preparation and production to meet differing business
requirements.
Then, you will have to Explain of the resources required to manage the food production operation,
as well as a justification of the processes and procedures required to manage them.
An important part of managing resources is achieved trhough the use of SOP which means that
you will have to Make recommendations to SOPs for maximising quality and efficiency in
operations on the SOPs you will have Produced and Reviewed in line with key performance
indicators (KPIs).
Finally, you will have to Compare and Appraise how food production will be monitored and how
variation will be identified and dealt with while insisting on their potential effects on the food
production processes.
Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
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D1 Critically evaluate a
range of food preparation
P1 Explain a range of
and production systems and
different types of food M1 Compare and contrast a how they have been
preparation and production range of food preparation and designed to meet different
systems production systems and how business and customer
they have been designed to requirements
P2 Discuss the influences meet different business and
on the design of a range of customer requirements
food preparation and
production systems
LO3 Manage resources to deliver a consistent, safe and LO2 LO3 LO4
timely food production operation to meet the needs and
expectations of the customer and business
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P7 Produce standard
operating procedures
(SOPs) to ensure food
production meets business
key performance indicators
(KPIs)
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GRADING DETAILS
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Specification of Assessment
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If an extension is necessary for a valid reason, requests must me made in writting using a
course work extension request form to the head of department. Please note that the
lecturers do not have the authority to extend the coursework deadlines and therefore do not
ask them to award a coursework extension.
The completed form must be accompanied by evidence such as a medical certificate in the
event of you being sick.
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:
‘Plagiarism occurs when a student misrepresents, as his/her own work, the work, written or
otherwise, of any other person (including another student) or of any institution. Examples of
forms of plagiarism include1:
the verbatim (word for word) copying of another’s work without appropriate and correctly
presented acknowledgement;
the close paraphrasing of another’s work by simply changing a few words or altering the
order of presentation, without appropriate and correctly presented acknowledgement;
unacknowledged quotation of phrases from another’s work;
The deliberate and detailed presentation of another’s concept as one’s own.’
All types of work submitted by students are covered by this definition, including, written work,
diagrams, designs, engineering drawings and pictures.
‘Collusion occurs when, unless with official approval (e.g. in the case of group projects), two
or more students consciously collaborate in the preparation and production of work which is
ultimately submitted by each in an identical, or substantially similar, form and/or is
represented by each to be the product of his or her individual efforts. Collusion also occurs
where there is unauthorised co-operation between a student and another person in the
preparation and production of work which is presented as the student’s own.’ (’Carroll, J and
Appleton, J. (2001) Plagiarism – A Good Practice Guide. Oxford Brookes University/JISC,
Oxford)
All work for assessment must be submitted with a Turnitin Report on plagiarism. The
Maximum Turnitin score admissible is 15% (after deduction of 1% & 2% records).
Assignments with more that this 15% score will be automatically referred for
reworking and resubmission.
Any student might be called to seat through a viva with the lecturer to confirm any
parts of the module through an interview which will then form part of the summative
assessment.
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1 Referred after Final Deadline Four weeks after the final deadline
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Recommended resources
Textbooks
FOSKETT, D., PASKINS, P., PENNINGTON, A. and RIPPINGTON, N. (2016)
The
Theory of Hospitality and Catering Thirteenth Edition. London: Hodder
Education.
HAYES, D., MILLER, A. and NINEMEIER, J. (2011)
The Professional Kitchen Manager. Harlow: Pearson.
KATSIGRIS, C. and THOMAS, C. (2008) Design and
Equipment for restaurants and Food Service: A Management
View. Chichester: John Wiley and Sons.
LABENSKY, S. (2010) On Cooking: A Textbook of Culinary
Fundamentals. 5th ed. Harlow: Pearson.
LEWIS, J. (2013) The Culinary Professional. 2nd ed. Illinois: Goodheart-
Wilcox.
Websites
www.food.gov.uk Food Standards Agency
Business and Industry
(News/General Reference)
www.foodmanagement.today Food Management Today
News and articles
(General Reference)
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