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Assessment Information COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. Assessment Information 1 Subject Code: HAT302 Subject Name: Food and Beverage Management Assessment Title: Length: Menu Review and Redesign 800 words (+/- 10% allowable range) Weighting: 30% Total Marks: Submission: 100 Online via Turnitin Due Date: Week 5 . Your task Individually, you are required to review a menu from a food and beverage outlet that you frequently visit. Please note that McDonald's, KFC, Hungry Jacks and any other fast food chains of a similar standard are not be used in this assessment. Assessment Description The purpose of this individual assignment is to develop student skills in understanding the role of menu planning and its importance in successful Food and Beverage operations. This will enable you to learn the fundamental evaluation skills and will foster further understanding of hospitality services. Assessment Instructions Choose any food and beverage outlet that you are familiar with. Before making a choice, please conduct preliminary research first to determine the availability of information. If you find that the number of sources about your chosen food and beverage outlet is limited, please consult your workshop facilitator to discuss an alternative. Once you have chosen an outlet, you are to review its menu by analysing the following aspects: • Provide a brief review of the selected food and beverage outlet and identify its current menu concept (250 words) • Identify and evaluate the number of items, menu classifications, the variety of items, and item’s nutritional value (250 words) • Identify the potential issues in the menu design and propose an alternative menu concept. Justify the reason behind your proposed redesign (300 words). o Redesign the menu based on the identified issues and proposed menu concept. o Include an image of the original and redesigned menus at the end of your submission. For those students who are new to menu design, you can always play around with the following free application: https://www.visme.co/menu-maker/ In preparing your menu review, you will need to use at least 8 sources of information that are referenced in accordance with Kaplan Harvard Referencing Guide. These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles. https://www.visme.co/menu-maker/ Assessment Information COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. Assignment Submission This file must be submitted as a ‘Word’ document to avoid any technical issues that may occur from incorrect file format upload. Uploaded files with a virus will not be considered as a legitimate submission. Turnitin will notify you if there is an issue with the submitted file. In this case, you must contact your lecturer via email and provide a brief description of the issue and a screenshot of the Turnitin error message. You are also encouraged to submit your work well in advance of the deadline to avoid any possible delay with the Turnitin similarity report or any other technical difficulties that may occur Late assignment submission penalties Penalties will be imposed on late assignment submissions in accordance with Kaplan Business School “late assignment submission penalties” policy. Number of days Penalty 1* - 9 days 5% per day for each calendar day late deducted from the total marks available 10 - 14 days 50% deducted from the total marks available. After 14 days Assignments that are submitted more than 14 calendar days after the due date will not be accepted, and the student will receive a mark of zero for the assignment(s). Note Notwithstanding the above penalty rules, assignments will also be given a mark of zero if they are submitted after assignments have been returned to students *Assignments submitted at any stage within the first 24 hours after the deadline will be considered to be one day late and therefore subject to the associated penalty For more information, please read the full policy via https://www.kbs.edu.au/wp- content/uploads/2016/07/KBS_FORM_Assessment-Policy_MAR2018_FA.pdf https://www.kbs.edu.au/wp-content/uploads/2016/07/KBS_FORM_Assessment-Policy_MAR2018_FA.pdf https://www.kbs.edu.au/wp-content/uploads/2016/07/KBS_FORM_Assessment-Policy_MAR2018_FA.pdf Assessment Information COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. Important Study Information Academic Integrity Policy KBS values academic integrity. All students must understand the meaning and consequences of cheating, plagiarism and other academic offences under the Academic Integrity and Conduct Policy. For details on academic integrity policies and penalties, the reassessment process, and the appeals process, please refer to http://www.kbs.edu.au/current-students/student-policies/. Word Limits for Written Assessments Submissions that exceed the word count by more than 10% will cease to be marked from the point at which that limit is exceeded. Study Assistance Students may seek study assistance from their local Academic Success Centre representative or refer to the study help on the MyKBS Academic Success Centre page. You can find this by clicking on the top page toolbar: My Services>Academic Success Centre>Study Support Resources http://www.kbs.edu.au/current-students/student-policies/ COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. HAT302 Assessment 1 Marking Rubric – Menu Review and Redesign 30% Marking Criteria NN (Fail) 0 – 49% P (Pass) 50 – 64% CR (Credit) 65 – 74% DN (Distinction) 75 – 84% HD (High Distinction) 85 – 100% Menu Review and Evaluation __/40 marks Your evaluation lacks depth, and your interpretation is not relevant. You briefly evaluate some of the Food and Beverage information, and your interpretation is not always relevant. You sufficiently evaluated and interpreted most of the Food and Beverage information. You thoroughly evaluate and interpret Food and Beverage information. You accurately and articulately evaluate and interpret specific Food and Beverage information. Redesigned menu blueprint __/30 marks There is limited to no creativity in this menu blueprint and, further, it is unclear how its content relates to the assessment criteria. There is little evidence of creativity in this menu blueprint, but at least it clearly conveys the messages required in this assessment. There are some signs of creativity in this menu blueprint, but quite a bit of further work is required to raise it to a professional standard. The blueprint is evidently creative and, with some minor editing, would be fit for presentation to a professional audience. Immense thought and creativity have been invested in the menu blueprint, resulting in a work that is of a professional standard. Review Format __/30 marks Total Marks __/100 Spelling and/or grammar is consistently incorrect, impacting on the flow and readability of your review. Ideas/themes have not been developed. The format chosen for your review lacks thought and consideration for the intended audience In-text referencing and/or reference list is mostly incorrect or non-existent. Even though grammar and spelling are an issue, they do not detract very much from the readability of your review. Ideas/themes have been developed, but your composition lacks connections and integration. The format chosen for your review is appropriate, but major improvements would enhance its presentation In-text referencing and the resultant reference list adheres to Kaplan Harvard Referencing Style, with major errors.