Management of Food an Beverage Operations HOTO4009<\/p>\n
Key Dates<\/p>\n
Written assignment (individual)\t\t2,4,6,7\tWednesday 23rd November (week 13)<\/p>\n
Coursework Brief<\/p>\n
Summary information<\/p>\n
Type of assessment:\tWritten assignment
\nIndividual or group:\tIndividual<\/p>\n
Learning outcomes assessed\t2,4,6,7
\nSubmission date:\tWednesday 23rd November (week 13)
\nAssessment instructions
\nThis is an individual assessment. You will be required to individually research a named F&B business in the UK, apply adequate conceptual framework and analyse your findings in a business report format. This assignment should consider service delivery and service failure recovery, drawing on online user-generated content (e.g., TripAdvisor reviews), and you will provide recommendations based on your Assessment.
\nYour report should address the following key titles:
\n1.\tOverview of the UK F&B sector
\n2.\tThe Assessment of online reviews to identify areas of service excellence and service failure at the same named restaurant
\n3.\tPractical implications for service improvement<\/p>\n
The word limit is 2500 words (+\/-10%) and includes everything from the start of the introduction to the end of the recommendations. The referencing format is Harvard style and you should include a reference list.
\nPresenting coursework for assessment
\nYour assignment when submitted should not include your name \u2013 we use a system of anonymous marking to reduce the risk of any unconscious bias. For some authentic assessments, there may be an exception to this, so please confirm with your Module leader.
\nYour assignment when submitted should not include your name \u2013 we use a system of anonymous marking to reduce the risk of any unconscious bias. For some authentic assessments, there may be an exception to this, so please confirm with your Module Leader.
\nYour assignment must be presented in the following format:
\n\u2022\tMargins must be set to 2.54cm on A4 paper
\n\u2022\tIt must be word-processed in 12 point Arial font and double-spaced
\n\u2022\tIt must be black text on a white or ivory background
\n\u2022\tAll pages must be numbered
\n\u2022\tIt should include your student ID number and not your name Suggested structure for your assignment
\nCover page \u2013 Assignment title, module title and code, student ID number, module leader, word count
\nTable of contents \u2013 Tabulated list of headings and sub-headings with accurate page numbering
\nIntroduction \u2013 The purpose and structure of the project ( help with nursing paper writing from experts with MSN & DNP degrees). Also a summary of how you collected your data and acknowledgement of any limitations of that process.
\nSection 1, the UK F&B Sector \u2013 You are required to use appropriate text books, journal articles and market intelligence databases to identify the following details:
\n\u2022\tExplain the main types of F&B businesses in the UK
\n\u2022\tProvide a synthesis of the UK F&B market identifying key brands, target market and market share. This should be developed from market intelligence databases and referenced throughout.
\nSection 2, Service Assessment \u2013 Research online review platforms for your chosen restaurant (e.g. Trip Advisor), and determine the following:
\nIdentify and categorise a series of feedback occurrences for your chosen restaurant. You will need to decide upon an appropriate date range (but not less than 50 reviews) and how you are going to categorise \/ organise the data. You will need to consider the qualitative comments, not simply the star rating customers have awarded. Some of the feedback will highlight areas of service excellence and others will highlight service failure.
\nAnalyse the data collected using simple statistical approaches such as frequency tables and mean values and using these identify which areas the restaurant excels in and which it has improvements to work on.<\/p>\n
By creating a cumulative frequency diagram of the areas for improvement, you will be able to make recommendations for improving the guest experience.
\nSection 3, Suggestions of practical implications\u2013 You are required to draw on your findings in Section 2 to suggest improvements for areas of concern. Pay attention to the following issues:
\n\u2022\tWhile you may address all the areas of concern identified in Section 2, you can choose to focus on the top three issues identified. In other words, you have to provide recommendations to improve at least three areas of concern.
\n\u2022\tBe both realistic and creative. Imagine that the owner or manager of the restaurant in question will read and use your report to improve their restaurant\u2019s services.<\/p>\n
Label the file (non-PDF) that you post as follows:
\nHOTO 4009_Student number:
\nFor example:
\nHOTO 4009_22078915<\/p>\n
Make sure you follow the label instructions for your file exactly as shown above.<\/p>\n
Assessment criteria rubric assessment<\/p>\n
Assessment Criteria\tRefer 0-29%\tMarginal Refer 30-39%\tThreshold Pass
\n40-49%\tGood<\/p>\n
50-59%\tVery Good<\/p>\n
60-69%\tExcellent<\/p>\n
70-85%\tOutstanding<\/p>\n
85-100%
\nKnowledge and Understanding\tRelevant
\nconcepts are\tRelevant
\nconcepts are\tRelevant
\nconcepts are\tRelevant
\nconcepts are\tRelevant
\nconcepts are\tRelevant
\nconcepts are\tRelevant
\nconcepts are
\n40%\tpoorly introduced\tinsufficiently\tintroduced.\tintroduced.\tintroduced\texplained\tvery well
\nVery poor substantiation\tintroduced
\npoor substantiation.\tPoor substantiation.\tNot all key points are substantiated.\tMost key points are
\nsubstantiated.\tclearly.
\nAll key points are substantiated\texplained clearly.
\nAll key points are
\nsubstantiated
\nApplication of Theory
\n40%\tConcepts\/theories are not discussed\tConcepts\/theories are either insufficiently discussed or are presented inaccurately\tRelevant concepts are
\nintroduced, but limited attempt at application\tRelevant concepts are
\nintroduced and some attempt at application\tRelevant concepts are
\nintroduced and applied\tRelevant concepts are
\nexplained clearly and
\naccurately applied\tRelevant concepts are well explained and
\naccurately applied
\nCurrency and Quality of Resources
\n10%\tNo evidence of independent research and a very limited range academic and information sources used.\tLittle evidence of independent research and a limited range academic and information sources used.\tLittle evidence of independent research and a limited range of\tSome evidence of independent research and a fair range of academic and information\tGood evidence of independent research and a good range of academic and\tStrong evidence of independent research and an excellent range of academic\tVery Strong evidence of independent research and an excellent range of academic<\/p>\n
academic and information sources used. Several
\ninappropriate sources.\tsources used. Some inappropriate sources.\tinformation sources used.\tand information sources used.\tand information sources used.
\nPresentation and References\tWork does not
\nadhere to the\tWork does not
\nfully address the\tWork does not
\naddress the\tWork partly
\naddresses\tWork mostly
\naddresses\tWork fully
\naddresses\tWork fully
\naddresses
\n10%\tassignment brief.\tassignment brief.\tassignment\tthe\tthe\tthe\tthe
\nStructure is cvery poor. Poor clarity, tone of writing is not appropriate.
\nReferencing is inaccurate and incomplete\tStructure is poor. Poor clarity, tone of writing is not appropriate.
\nReferencing is largely inaccurate and\/or incomplete\tbrief satisfactorily, lacks an appropriate, logical structure.
\nClarity is acceptable, uses a formal, professional tone only partly.
\nReferencing is mostly inaccurate and\/or incomplete\tassignment brief, with a partly appropriate and logical
\nstructure.
\nFair clarity, somewhat uses a formal, professional tone.
\nReferencing is partially
\ninaccurate and\/or incomplete\tassignment brief, with an
\nappropriate and logical
\nstructure including
\nIntroduction & Conclusion.
\nGood clarity, mostly uses a formal, professional tone.
\nReferencing is accurate and complete\tassignment brief, with an
\nappropriate and logical
\nstructure including
\nIntroduction & Conclusion.
\nExcellent clarity, uses a formal, professional tone.
\nReferencing is accurate\tassignment brief, with an
\noutstanding and logical
\nstructure including
\nIntroduction & Conclusion.
\nOutstanding clarity, uses a formal, professional tone.
\nReferencing is accurate<\/p>\n
and complete\tand complete<\/p>\n","protected":false},"excerpt":{"rendered":"
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