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Created: June 2018 Document Owner: Anita Manfreda Modifed: June 2018 Version: 1.0 Review Date: September 2018 Page 1 of 8 This online version is a controlled document. Any printed versions are considered uncontrolled versions of the document. MFB402: Managing Food and Beverage Operations Term 3, 2018 MFB402: Managing Food and Beverage Operations Unit Learning Outcomes a. Undertake and reflect critically upon food and beverage management functions including concept, costing, strategy and marketing. b. Critically reflect upon the key skills and resources needed and applied in food and beverage operations c. Evaluate the changing nature of environmental, social, technological and legal trends, influencing hotel and food and beverage operations d. Critically reflect upon the tangible and intangible nature of food and beverage operations. Assessment Summary Assessment Type Weighting Due Learning Outcomes Business Report 5,000 words 60% Week 5 5 August 2018 Week 10 9 September 2018 a, b, c, d Applied Learning 40% Intensive mode during term b Assessment 1- Business Report (60%of total grade) There are two (2) submissions for this assessment. Students are required to complete both submissions within the time stipulated. 1. Individual Business Report (30% of Total Grade) – Week 5 The hospitality industry, and specifically food and beverage establishments, have increased their involvement in matters of sustainability during the past decade. Due to stakeholders’ pressure, businesses are now expected to rethink their product, operations and practices in a way that contributes to environmental, social and economic sustainability. https://www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants In your report you will investigate the concept of sustainability and its impacts on food and beverage operations and management. Specifically, in your analysis you will include the following: • A definition of Sustainability and discussion on the concept of triple bottom line, Planet, People, Profit. • Discuss how this trend affects the food and beverage operations and their management from a consumer and operator perspective. • Investigate and give examples of practices that food and beverage establishments, whether Australian or international, are utilising to address this trend. • Critically reflect on the role that these sustainable practices have in enhancing food and beverage establishments profitability and creating organisational competitive advantage. https://www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants Created: June 2018 Document Owner: Anita Manfreda Modifed: June 2018 Version: 1.0 Review Date: September 2018 Page 2 of 8 This online version is a controlled document. Any printed versions are considered uncontrolled versions of the document. • Provide meaningful recommendations for food and beverage operators regarding this trend. Assessment Style: Business Report (50%) (3,000 words) Submission Date: Week 5 Date: Sunday 5 August 2018 – 11.59pm 2. Group Business Report Submission 2 + Presentation (30% of Total Grade) – Week 10 Case Study of BMIHMS F&B Consulting (Please see separate Case Study material) Written Report: You will be asked to investigate the case study, identify and contextualize the issues through academic literature, create solutions and provide recommendations. This assessment has three purposes for your learning: First, as a group project it is designed to be a tool for learning leadership skills including group decision making, conflict resolution, interpersonal communication, and critical analysis. Second, writing is an important skill in any profession and this is an opportunity for you to hone your writing skills. Finally, this assignment also provides you an opportunity to utilise all the skills and knowledge you have gained through this subject in a very practical way, which very much resembles what food and beverage managers commonly do in real life. Oral Presentation: Your presentation will be held on Monday 3 September and your group of 3 is given a maximum of 10 minutes and 10 slides to represent the following: • Your findings • Key issues • Solutions • Recommendations Assessment Style: Group (groups of 3) Business Report (40%) (5,500 words) + 10 minutes Oral Presentation (10%) Submission Date: Week 10 Oral Presentation Date: Monday 3 September 2018 – 11am Written Report Date: Sunday 9 September 2018 – 11.59pm Submission Guidelines: 1. Typed and formatted following the Assessment Structure Style Guide and uploaded to Turnitin on time on the due date. 2. The total word count, excluding executive summary and references, must be within 10% (+ or -) of the assessment word count. 3. To be submitted in electronic form as a word-processed file to http://www.turnitin.com 4. You are expected to refer, in text, to a minimum of twelve (12) academic journal articles or industry journal articles or relevant textbooks, plus other credible sources as required, in order to show competency in the assessment. 5. All referencing must be in accordance with the Academic Writing Guide: APA 6th Edition on SharePoint. 6. A TUA cover sheet to be attached to your paper (Individual assessment cover sheet , Group assessment cover sheet) 7. See marking rubric below, you do not need to attach this rubric to your submissions. NOTE: For the group assessment, only one copy of the report is to be submitted to Turn-it-in with all group members name of the cover sheet, and a BMIHMS Peer Evaluation form must be completed and submitted to the lecturer in your lecture in Week 10 or emailed to your lecturer. https://laustu.sharepoint.com/sites/bmportal/BMIHMS/BMAcademic/LHS/Shared%20Documents/Assessment%20Structure%20style%20Guide%20Jan%202018.pdf http://www.turnitin.com/ https://laustu.sharepoint.com/sites/bmportal/BMIHMS/BMAcademic/LHS/Shared%20Documents/Academic%20Writing%20Guide%20APA%206th%20ed.%202018.1.pdf https://laureate-au.blackboard.com/bbcswebdav/institution/Groupwide/Policy%20and%20Procedures/TUA%20Forms/TUA%20FM_AC_003%20Assignment%20Cover%20Sheet.pdf https://laureate-au.blackboard.com/bbcswebdav/institution/Groupwide/Policy%20and%20Procedures/TUA%20Forms/TUA%20FM_AC_004%20Group%20Assignment%20Cover%20Sheet.pdf Created: June 2018 Document Owner: Anita Manfreda Modifed: June 2018 Version: 1.0 Review Date: September 2018 Page 3 of 8 This online version is a controlled document. Any printed versions are considered uncontrolled versions of the document. Assessment 2 – Applied Training To understand the importance and relevance of Food and Beverage to Hotel Operations Management you will be participating in a series of workshops and an intensive block release program in Food & Beverage with an emphasis on Service Operations. The program will give you a true awareness of the front of house operational areas with a food & beverage focus. The areas you will operate in include the learning at the Town Hall campus and your applied learning at William Blue Dining. Student Performance Whilst a student in the applied learning environment your performance will be monitored. Your performance is not only about the skills you are learning it is also about your professional approach to the Food & Beverage environment. Performance attributes include attendance, punctuality, grooming, and participation. Other elements of assessment on include your preparation, customer service, teamwork, communication, beverage preparation and coffee making skills Note: The Food and Beverage Trainers will provide further details regarding your applied training including rosters, timetables and duties. Please refer to the Assessment Rubric located on Page 7 of this document Created: June 2018 Document Owner: Anita Manfreda Modifed: June 2018 Version: 1.0 Review Date: September 2018 Page 4 of 8 This online version is a controlled document. Any printed versions are considered uncontrolled versions of the document. Managing Food and Beverage Operations (MFB402) Weekly Topic Outline Term 2 2018 Week Date Lecture Topic Time 1 02/07 Orientation Week (see schedule for details) 2 09/07 Introduction to the course/subject Size and Scope of F&B Operations 1100-1700 3 16/07 Industry Trends and the Future of Dining 1100-1700 4 23/07 F&B Management Restaurant Concepts 1100-1700 5 30/07 Menu and Beverages 1100-1700 6 06/08 Events and Functions Catering 1100-1700 7 13/08 Staffing and Labour Management 1100-1700 8 20/08 Food and Beverage Finance and Revenue Management 1100-1700 9 27/08 Marketing and Strategic F&B Management 1100-1700 10 03/09 Managing the Meal Experience 1100-1700 11 10/09 No Classes Created: June 2018 Document Owner: Anita Manfreda Modifed: June 2018 Version: 1.0 Review Date: September 2018 Page 5 of 8 This online version is a controlled document. Any printed versions are considered uncontrolled versions of the document. MFB402 – Managing Food and Beverage Operations Individual Report Assessment Criteria FAIL PASS CREDIT DISTINCTION HIGH DISTINCTION Criterion 1 Quality of Research (20%) Research based only on a few or irrelevant secondary sources. Fails to meet minimum referencing requirements. Research based on few but relevant secondary sources mostly emphasising limited perspective. Research based on adequate number of relevant secondary and primary sources representing all perspectives in general terms. Research based on important secondary and primary sources representing all perspectives and identifying different perspectives. Research based on numerous important secondary sources, emphasis on primary sources representing all perspectives, identifying different perspectives and contradictions. Criterion 2-3 Level of analysis and application of concepts (40%) Analysis mostly absent; Lack of understanding of concepts from readings or just mentioning the terms without showing understanding. Use of terms relevant to analyse the subject matter, showing some comprehension but only a generalist understanding. Identifying different perspectives; discussing them and identifying the differences between them. Using concepts with a good understanding Discussing concepts and different perspectives integrating the relations between them and extracting implications from differences and similarities. Outstanding at discussing different perspectives, expertly integrating the relations between them and extracting implications from differences and similarities. Criterion 4 Critical, reflective thinking and substantiation of argument (20%) Poor use of argument and absence of critical thinking and/or reflection. Minimal but convincing use of argument to substantiate the points under discussion. Some attempt at critical reflection. Actually being reflective, producing a good interpretation of issues under evaluation. Adequate substantiation of argument. Very informative, producing a good interpretation of issues under evaluation, comparative analysis