BTEC
HND
in
Hospitality Management
Unit 1
Food and Beverage Operations
Tianjin
Assignment title
Professional
Review and evaluate various food and
College
beverage systems
Unit code:
20719P
Date issued:
Submission date:
Student name:
1
Common skills
1. Working with others
2. Managing and developing self
3. Managing Tasks and Solving Problems
4. Apply Design and Creativity
Students’ self-assessment
Tutor’s comments
Tutor:
IV’s Comments
IV:
2
Assignment 1
Assignment title:
Review and evaluate various food and beverage systems
Introduction:
This is the first assignment of food and beverage operations. This assignment covers the first
outcome of this course. The content of this outcome includes:
1 Identify and review different types of food production and service systems.
2 Investigate the factors affecting menu design.
3 Evaluate the financial and staffing implications of a range of food and beverage systems.
4 Analyze food and beverage systems within a range of food and beverage outlets.
The aims of the assignment
This assignment gives you opportunity to review and evaluate various food and beverage
systems better and think about how to apply it into future work.
Assignment Scenario
The Fairfax is primarily a conventional foodservice operation, but some menu items, such as
lasagna and beef stew, are cooked and chilled to be served a day or two days. The kitchen also
serves as a commissary because menu items are transported in bulk to the Belvoir Woods
Health Care Center, where they are portioned and served to the residents living there.
Three types of foodservice — conventional, ready prepared, and commissary —operate at the
same time at The Fairfax, which is one reason why this operation pays more attention to the
food production and service systems. In order to control of The Fairfax foodservice system, it
developed and instituted the SERVSAFE program, which includes eight associate training
sessions to explain different types of food production and service systems for every staff.
In The Fairfax, a restaurant-type menu is used in the main dining room for the
independent-living residents. The F&B director, with the assistance of the chef, plans the
menu, and the consulting dietitian reviews it for nutritional adequacy on her weekly visit. The
same menu is used for both lunch and dinner. The four-part menu consists of a wine and
cocktail list and weekly, daily, and dessert menus.
Each week has a new menu of items that are served each of the five days along with a menu
that changes each day. The daily menu consists of a meat or poultry entrée, a catch of the day,
and a sandwich of the day. Also, a Wellness and You (formerly Good for You) selection, in
which cholesterol, fat, and sodium are controlled, is included in the daily menu. Both the
weekly and daily menu changes allow the chef flexibility in purchasing foods that are being
featured in the market.
What to do:
Task 1:
According to the Scenario, identify and review different types of food production and service
systems, and try to understand and compare the nature of different food production, illustrate
3
various service systems.
Task 2:
Besides the content of the Scenario (nutritional ingredient), investigate the other factors
affecting menu design.
Task 3:
Referring to SERVSAFE program, it represents that The Fairfax emphasizes on the
implications of different food and beverage systems. Thus please evaluate the financial and
staffing implications of a range of food and beverage systems
Task 4:
The Fairfax is one kind of food and beverage outlets. In fact, there exist other kinds. So please
analyze food and beverage systems within a range of food and beverage outlets.
Assessment criteria for tasks:
A group of no more than four must finish all the tasks listed above. All the members must be
involved in the discussion and preparation of each task. At the beginning of your report,
indicate how and why you work together as a team.
Pass
All criteria identified in the assignment are met.
Notes
Use a standard business report structure.
Word process the report.
Computer typed and printed; A4 paper, Use 14 point Arial or Times New Roman script.
Use the Harvard referencing system:
1) Content quoted in report should follow Harvard referencing system: e.g. A powerful
force drives the world toward a converging commonality, and that force is technology
( Taylor W. Meloan 1998 ).
2) References should follow Harvard referencing system: e.g.
1. Taylor W. Meloan. 1998. international and global marketing concepts and cases. 2nd ed.
Beijing: Mcgraw-Hill.128.
References should be arranged in the order by alphabet of the first letter in author’s
name.
Limit the body of the report to around 2,000 words.
Late work for a week will only be marked next year.
4