P1 Final Exam

Task
Learning Outcomes
Pass & Assessment criteria
Indicative Guidelines
Task 1
LO1 Understand different food and beverage production and service systems
P1: discuss the size and scope of the conference and banqueting industry in the UK. (AC 1.1)

P2: analyse factors that have influenced its development. (AC 1.2)

P1. You need carry out research about the size and worth of the conference and banqueting sector of the hospitality industry. These include the diversity of venues and types of events.

P2. You will need to examine the external factors
that affect the development of the industry, for example: environmental, room layout liaison with police, licensing laws, traffic and crowd control: socio-cultural considerations, specific protocols, speech making, diet; political, subsidised provision, free meals, the economy, budget targets: technological, lighting, sound systems, specialist equipment.

Task 2

LO2 Understand the financial controls used in food and beverage operations

P3: critically assess the key strategic and operational issues involved in the effective management of a given conference or banquet.
( AC 2.1 )

P4: discuss performance and quality review techniques used by the Conference and banqueting industry. (AC 2.2)

P3: Consider administrative procedures such as; booking diary; the contract; pricing and packaging; discounting initiatives and space utilization. What were the licensing law implications, health and safety legislation eg. Health and Safety at Work Act 1974 (HASW); hygiene regulations? Were there any religious and cultural guidelines, room design, seating plans, role of master of ceremonies?

P4: What were the evaluation and review techniques, client and guest evaluation procedures, venue appraisal and profit realization?

Individual Powerpoint presentation of 10 mins for P3 & P4

Task 3

LO3 Be able to devise menus for hospitality events

&

LO4 Be able to provide food and beverage services for hospitality events

P5: Evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet. (AC
3.1)

P6: Discuss factors to consider when organising an off-site conference or banquet. (AC 3.2)

P7: Analyse the key menu planning considerations for conference and banqueting events (AC 3.3)

P8: assess the ergonomic considerations for a given conference or banquet (AC 4.1)
P5: Explain food production styles and food & beverage service styles and systems. Evaluate all the systems and styles and justify why you would choose any particular system and style for the conference or banquet.

P6: Give details of the site and the problems involved in transferring equipment to it. How will food be prepared and where? What are the environmental issues concerning waste management and disposal. What are the provisions for emergencies? equipment hire, staff utilisation, Hazard Analysis Critical Control Point
(HACCP), space realisation, transport, entertainment required

P7: Assess the key menu planning considerations for conference and banqueting event. Give details of the menu planning considerations chosen by your organisation for this particular conference or banquet. Details of any financial, objectives – for profit, subsidised, government or private funding?

P8: Give Information about ergonomic considerations such as seating plans/ layout design to accommodate guests, computer-aided design packages (CAD), quality of the environment, heating, ventilation, air-conditioning and demands on the floor. Also, consider the audio visuals i.e. lighting, sound technologies? Any special effects/ video projections?

Group powerpoint presentation for P5/P6/P7/P8