Sunteți pe pagina 1din 12

Part 1 Submission Front Sheet to be included with Final Submission and any Resubmission

Submission Front Sheet


Assignment Code: ABRQF645H9FT
Programme: BTEC Higher National Diploma in Hospitality Management
Unit Title and Number: Managing Food Production (Unit 9) RQF
RQF Level and Credit value: 4; 15 credits; Unit Code: T/616/1796
Module Tutor: Fabrice Teyssedou
Email: f.teyssedou@mrcollege.ac.uk
Date Set: 08/01/2020

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.

Signature: ___________________ Date: ___/___/_____

Is this a Final Submission

or REFERRAL submission

Word Count words


Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

Complete and copy this page and add it as the front sheet to your online submission
Part 2 Assignment Brief

ASSESSMENT FRONT SHEET

Programme: BTEC Higher National Diploma in Hospitality Management


Unit Title and Number: Managing Food Production (Unit 9)
RQF Level and Credit value: 4; 15 credits; Unit Code: T/616/1796
Module Tutor: Fabrice Teyssedou
Email: f.teyssedou@mrcollege.ac.uk
Date Set: 08/01/2020
Key Dates
Distribution date: 13/01/2020
Formative assessment date: 09/02/2020 until 08/03/2020
Final Submission Date: 05/04/2020

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.

There are four learning outcomes to this unit:


1. Explain the different types of and influences on the design of food preparation and
production systems
2. Identify the key principles and methods for planning food preparation and
production
3. Manage resources to deliver a consistent, safe and timely food production
operation to meet the needs and expectations of the customer and business
4. Use a variety of methods to monitor food production, identify variances and action
to be taken to ensure a safe and efficient operation

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).

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 2
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

Assignment Title Opening your own restaurant

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.

Unit Learning Outcomes


LO1 Explain the different types of and influences on the design of food preparation and
production systems

Assignment Brief and Guidance


Scenario and Activity:
Having worked in different establishments over the years, you have accumulated a good
experience as a chef. Your career goal and dream has been to open your own restaurant.
Together with a group of friends who have agreed to partner with you in order to finance your
venture , you have finally decided to open that restaurant.
One of the aspects of this venture is about the planning of the food production as it will define
quite a few decisions down the line such as the requirement for finance, staff and equipment.
In order to do so, you need to write a report that will present the different types of food
preparation and production systems and the factors that influence their design as well as identify
the key principles and methods for their planning.
The report is to be presented during the next business meeting with your partners and will
provide a detailed analysis of the different food preparation and production systems through a
critical evaluation and a comparison of a range of food preparation and production systems
and how they have been designed according to different factors in order to meet different
business and customer requirements.

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 3
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

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.

Unit Learning Outcomes


LO2 Identify the key principles and methods for planning food preparation and production
LO3 Manage resources to deliver a consistent, safe and timely food production operation to meet
the needs and expectations of the customer and business
LO4 Use a variety of methods to monitor food production, identify variances and action to be taken
to ensure a safe and efficient operation

Assignment Brief and Guidance

Scenario and Activity:


Having researched and reported on the different food preparation and production systems and with
the grand opening of the restaurant approaching fast, it is now time to plan ahead the production
of food and the monitoring of the food production process in order to make sure that it stays on
budget and that the resources you planned for are managed to the best possible advantage
together with the minimum variation possible.

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
Page 4
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
Page 5
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

Learning Outcomes and Assessment Criteria


Pass Merit Distinction

LO1 Explain the different types of and influences on the


design of food preparation and production systems

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

LO2 Identify the key principles and methods for planning


food preparation and production

P3 Determine the key


underlying principles for
planning food preparation
and production M2 Compare specific
examples of different
P4 Explain key methods for approaches to planning food
planning food preparation preparation and production to
and production, providing meet differing business
specific examples to requirements
illustrate different
approaches

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

P5 Determine the D2 Appraise specific


resources required to examples of different
deliver a consistent, safe approaches and methods to
and timely food production M3 Review examples of planning food preparation
operation standard operating and production and make
procedures (SOPs) and recommendations to SOPs
specifications used to for maximising quality and
P6 Outline the processes manage resources in line with efficiency in operations,
and procedures required to key performance indicators identifying variances and
ensure resources are (KPIs) actions to be taken
managed effectively and

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 6
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

efficiently to meet overall


customer and business
needs

P7 Produce standard
operating procedures
(SOPs) to ensure food
production meets business
key performance indicators
(KPIs)

LO4 Use a variety of methods to monitor food production,


identify variances and action to be taken to ensure a safe
and efficient operation

P8 Apply methods for


monitoring food production
and explain how to identify
and deal with variances to M4 Compare approaches to
ensure a safe and efficient monitoring food production
operation and their success in
identifying potential
variances, their impacts and
P9 Explain the possible how these are dealt with
effects of deviations to
established processes and
procedures

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 7
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

GRADING DETAILS

Achievement of a pass grade


A pass grade is achieved by meeting all the requirements defined in the
PASS assessment criteria for each individual unit.

Achievement of a merit grade


All the PASS assessment criteria and MERIT grade criteria need to be
completed within a unit to achieve a merit grade.

Achievement of a distinction grade


All the PASS assessment criteria, MERIT and DISTINCTION criteria
must be completed within a unit to achieve a distinction grade.

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 8
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

Specification of Assessment

 Present your work in one business report style which should


include table of contents, reference list, foot or end notes and
appendices if any
 Include the reference code of this assignment on your
assignment submission front page.
 Each page must be numbered at the bottom right hand side.
 Ensure the following information is in the footer on every
page:
o Your name
o The production date of your submission
o The code number of your assignment brief
o The page number
 Spell-check the document and make sure there are no
grammatical errors.
 Complete all the tasks.
 Produce clear specific reasoning and arguments in support of your
answers.
 Submit your work in a single work processed document of not
more than 5000 words for all learning Outcomes. This word limit is
only for guidelines, and is not applied to grading.
 You must include a bibliography at the end to show where your
information was sourced.
 Your sources must be identified using the Harvard referencing
system. The words used in your bibliography will not be included
in your word count.
As per Pearson policy, you are only allowed two
submissions per module. One for final submission and
another one for referral. Failure to achieve a grade pass
after a second submission will result in you having to
repeat the module in the next term.
Any re-submission or late submission (unless authorised
due to mitigating circumstances) will be capped at a
PASS grade only.

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 9
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

Extension and Late Submission

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.

Plagiarism and Collusion

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.

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 10
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

To access any feedback (formative/summative) you will


have to access Moodle and open your assignment. You will
have to click on the blue comment box in the righthand
side and the feedback will appear within the text. You
might have to click on the blue bubbles to see the
feedback.

Summative Feedback will be given on 03/05/2020


Referral dropbox will open from 06/04/2020
Referral submission deadline 17/05/2020
Referral result declared 31/05/2020

Assignment Resubmission Policy


A Resubmission is any work handed in for final assessment a second time.
The Final Deadline is the date on which the whole assignment must be
completed and submitted (usually in week 12 at the end of the semester).

Work submitted To be Resubmitted

1 Referred after Final Deadline Four weeks after the final deadline

2 Missed Final Deadline End of next semester

3 Missed formative assessment(s)


and Referred after Final Deadline End of next semester

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 11
Managing Food Production (Unit 9) RQF Mont Rose College Jan 2020

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)

Assig Brief ABRQF645H9FT IVd by s.Nehme & endorsed by L.Doyle 12th January 2020
Page 12