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HAT302_T1_2020_Assessment_01_v1 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 1 Information Subject Code: HAT302 Subject Name: Food and Beverage Management Assessment Title: Assessment Type: Length: Menu Review and Redesign Written Analysis 800 words (+/- 10% allowable range) along with original & redesigned menu images 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). • Redesign the menu based on the identified issues and proposed menu concept. • 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’ file 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 workshop facilitator 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/about-us/school-policies https://www.kbs.edu.au/about-us/school-policies 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. What is academic integrity and misconduct? What are the penalties for academic misconduct? What are the late penalties? How can I appeal my grade? Click here for answers to these questions: http://www.kbs.edu.au/current-students/student-policies/. Word Limits for Written Assessments Submissions that exceed the word limit 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 Learning Advisor or refer to the resources on the MyKBS Academic Success Centre page. Click here for this information. http://www.kbs.edu.au/current-students/student-policies/ https://elearning.kbs.edu.au/course/view.php?id=1481 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 F (Fail) 0 – 49% P (Pass) 50 – 64% C (Credit) 65 – 74% D (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 __/30 marks There is limited to no creativity in the redesigned menu and, further, it is unclear how its content relates to the assessment criteria. There is little evidence of creativity in the redesigned menu, but at least it clearly conveys the messages required in this assessment. There are some signs of creativity in the redesigned menu, but quite a bit of further work is required to raise it to a professional standard. The redesigned menu 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 redesigned menu, resulting in a work that is of a professional standard. Grammar/Spelling __/10 marks Spelling and/or grammar is consistently incorrect, impacting on the flow and readability of your analysis. Mostly correct grammar and spelling used throughout, with consistent minor and/or major errors. Mostly correct grammar and spelling used throughout, with occasional minor and/or major error(s). Correct grammar and spelling throughout the analysis, with the occasional minor error. Correct grammar and spelling throughout the analysis with no errors. Format __/10 marks Ideas/themes have not been developed. The format chosen for your review lacks thought and consideration for the intended audience. 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 Ideas/themes have been developed, but connections are not always obvious. The format chosen for your brief is appropriate, but some improvements would enhance its presentation. There is a logical connection between your statements, adding to the readability and credibility of your review. Your review is professionally presented and has been submitted in an appropriate format There is an obvious and logical connection between your statements, enhancing the structure, synthesis, credibility, and readability of your review. Your review is professionally presented and