Hospitality Management HH530 Coursework

By May 15, 2018Academic Papers

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Module Outline

 

MODULE TITLE                                                                       Module Code

Hospitality Management LIVE!                         HH530

WELCOME TO THE MODULE

 

This module provides students with the opportunity to put project management theory into practice through the design, preparation, delivery and evaluation of a live business operation in the CASBar within the Culinary Arts Studio. They will gain an understanding of the challenges in starting up and running a small business and undertake an evaluation of the business activity. They will reflect on their business skills development and their own learning resulting in a personal development plan.

 

Submission date for the GROUP REPORT by 11.00am Thursday 31.5.18 via Turnitin

 

 

 

 

 

The Final group report will include the following:

To be submitted Thursday 31st May 2018 via Turnitin – Post event analysis  – do not repeat detailed academic models and concepts here. Analyse and evaluate your learning from the data you have collected.

 

·       Monitoring tools analysis                                            TQM   

·       Appropriate management benchmarks                      Pragmatism

 

 

Group Report: Task One (50%  of whole module)

 

Delivery of a live restaurant event in groups of students with written concept evaluation and data analysis (maximum 1500 words per group member) Individual marks may be awarded based on individuals qualitative and/or quantitative contribution to achieving the assessment learning outcomes, Students will be informed of the grounds on which individual marks are awarded by the module team.

 (LOs 1, 2, )

 

 

GROUP REPORT Task One 50%         ——–1500 words

 

The group report will be assessed using the following criteria:

 

A summary of the process involved when applying for a liquor license and registering a food outlet with the local authority. Assess and appraise potential customer requirements and menu acceptability with regard to price, choice and CASBar brand.            

 

A description and justification of the CASBar ‘Brand’. Detailed market analysis and advertising/ promotion strategy for the brand, from conception to closure including group strategies. State the main approaches to capacity management used in the live operations and evaluate their appropriateness for this type of food outlet.

                                                                                                                                                     

Present food and beverage budgets using spread sheet for each event. Describe the budgetary developments prior to the opening of the first operation. Evaluate the monitoring, tools and results analysis during and at the end of the sessions.

The budgets must include estimates of provisions, utilities, wages, marketing costs and other disposables. Menu engineering must be included for each of the live events using spread sheets. Give a brief justification as to why a manager should carry out periodical stock takes using CAS inventories as an example.  

 

Describe the principles of quality control used with regards to legislation, price, customer choice and the overall brand concept.                                                                    

         

Each section must be fully referenced according to the School guidelines.   

 

                                                                                                                                             

A Statement of Contribution form must be included with the report, the tutors will also take attendance in workshops and at each live event into consideration in this process.

see appendix 1 for a copy of the form.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECOMMENDED READING AND STUDY SUPPORT

This list is given as a guide only and does not conform to the University protocols on the Harvard referencing system.

 

Books

Brockbank, A. & McGill, I. (2002) Reflective learning in practice Aldershot: Gower

 

Bolton, G.(2012) Reflective Practice: Writing and Professional Development, London:Sage.

 

Cousins, J., Foskett, D., and Gillespie, C. (2002) Food and Beverage Management, Longman

 

Kolb, D. A., Osland, J. S., and Rubin, I. W. (1995) Organisational Behaviour: An experiential approach. Englewood Cliffs, N.J: Prentice Hall

 

Moon, J. A. (2013) Reflection in Learning and professional Development, London:Kogan Page

 

Journals

Allinson, C.W., and Hayes, J. (1994) Cognitive style and its relevance for management practice. British Journal of Management, 5, 53-71

 

Allinson, C. W., and Hayes, J. (1988) The learning styles questionnaire: An alternative to Kolb’s inventory? Journal of Management Studies, 25, 269-281

 

Cornell Hospitality Quarterly

Krake, F. (2005) Successful brand management in SMEs: a new theory and practical hints, Journal of Product & Brand Management, 14  (4), 228 – 238.

 

International Journal of Contemporary Hospitality Management

 

Journal of Contemporary Hospitality Management