Conference and Banqueting
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HIGHER NATIONAL DIPLOMA IN HOSPITALITY MANAGEMENT
(LEISURE AND TOURISM)
Food and Beverage Management
Assignment
Synopsis
Objectives
The individual assignment is to stimulate students to develop their analyzing skills as well as reinforce the learning on what they were taught in class which enable them to demonstrate problem solving skills on issues based on the case study. The total weighting of the three case studies is 100% of the overall module marks.
The Assignment learning objectives 1 to 4
YOU ARE REQUIRED TO ANSWER ALL Four(4) Questions
1) Define commercial operations and explain the three different types of commercial operations in Hospitality Industry and also compare the Advantages and disadvantages of them.(LO1)
2) Explain the purchasing process used in Food and beverage operations.(LO2)
3) Explain the French Classical menu and give examples of each course. b) Compile a Five course Menu for a Birthday function.(LO3)
4) Factors to be considered in Food and beverage hospitality events.(LO4)
Assignment Instructions
Design Format
All student assignments must be neatly typed and conform to the following design format:
Font Size : 12 pt Font Type : Times New Roman Spacing : Single line Word Limit : At least 2000 words Submission : 5th March 2013 (*Late submission will incur a daily penalty of 10% from the final grade)
Assignment Outline
In addition, the assignment must be accompanied with: • Cover Page • Contents Page • Page Number • References (Harvard Referencing System) - Books are listed by author, date, title, place of publication, publisher: For example: Lave, J. (1988) Cognition in Practice, Cambridge: Cambridge University Press - Other sources of references such as
HIGHER NATIONAL DIPLOMA IN HOSPITALITY MANAGEMENT
(LEISURE AND TOURISM)
Food and Beverage Management
Assignment
Synopsis
Objectives
The individual assignment is to stimulate students to develop their analyzing skills as well as reinforce the learning on what they were taught in class which enable them to demonstrate problem solving skills on issues based on the case study. The total weighting of the three case studies is 100% of the overall module marks.
The Assignment learning objectives 1 to 4
YOU ARE REQUIRED TO ANSWER ALL Four(4) Questions
1) Define commercial operations and explain the three different types of commercial operations in Hospitality Industry and also compare the Advantages and disadvantages of them.(LO1)
2) Explain the purchasing process used in Food and beverage operations.(LO2)
3) Explain the French Classical menu and give examples of each course. b) Compile a Five course Menu for a Birthday function.(LO3)
4) Factors to be considered in Food and beverage hospitality events.(LO4)
Assignment Instructions
Design Format
All student assignments must be neatly typed and conform to the following design format:
Font Size : 12 pt Font Type : Times New Roman Spacing : Single line Word Limit : At least 2000 words Submission : 5th March 2013 (*Late submission will incur a daily penalty of 10% from the final grade)
Assignment Outline
In addition, the assignment must be accompanied with: • Cover Page • Contents Page • Page Number • References (Harvard Referencing System) - Books are listed by author, date, title, place of publication, publisher: For example: Lave, J. (1988) Cognition in Practice, Cambridge: Cambridge University Press - Other sources of references such as
References: For example: Lave, J. (1988) Cognition in Practice, Cambridge: Cambridge University Press