HOS203A Assessment 2 Brief Page 1 of 4 ASSESSMENT 2 BRIEF Subject Code and Title HOS203A Food and Beverage Management Assessment Business Report Individual/Group Group Length 2000 words +/-10% Learning Outcomes a) Discuss factors essential to the delivery of a quality dining experience to the food and beverage consumer. b) Calculate food and beverage costings and ratios typically used by food and beverage operations to monitor and optimise profitability. d) Examine the influence of the ‘menu’ on all facets of the food and beverage enterprise. e) Evaluate strategic and operational decisions in relation to supplier management. Submission By 11:55pm AEST/AEDT Sunday of Module 5 (Week 10) Weighting 50% Total Marks 100 marks Context: Being able to think conceptually as well as operationally is vitally important for the modern Food and Beverage Manager. This assessment will be required to look through both conceptual as well as operational lenses in bringing a food and beverage concept to life. This assessment explores the various facets involved in developing and executing a food and beverage concept in today’s economic environment. By completing this assessment, students build their knowledge of contemporary issues facing the food and beverage enterprise. Instructions: In groups (maximum of four students per group, students are required to create and develop a modern Australian food and beverage concept for an existing restaurant site within a specific suburb in an Australian capital city of their choice. Students should create a business report in which they provide an overview of the following:  An overview of the food and beverage concept which should include but not be limited to) the following:HOS203A Assessment 2 Brief Page 2 of 4 o Name of the operation o Location o Competition o Products o Target market o Service Style  The style of service to be provided and alignment this style has with current and future trends and the target market of the food and beverage operations.  A sample menu should be provided with an explanation of how this selection of dishes aligns with the demands of the chosen target market and overall image of the proposed food and beverage concept. Students are also required to explore the influences that have gone in to development of the menu.  Analysis of the proposed financials this concept will require to both start up and operate profitably. It is expected that start up and operating costs are treated separately. Students will be required to develop a projected annual operational budget which incorporates an analysis of operating ratios such as food costs, beverage costs, wage costs and how these will be treated in order to maximise profitability. Justification around how you will achieve these ratios needs to be made  Analysis of the various suppliers required to in the creation and operation of the concept along with further evaluation of how appropriate supplier management practices can contribute to the overall success of the operations. Submission Instructions: This assessment must be submitted in compliance with the following: 1. You should make significant references to the subject material and substantial wider reading. A minimum four (4) academic (textbooks & peer-reviewed journal articles) & four (4) other sources (newspaper article, trade publications, websites, etc.) must be used per post. These should be referenced in the APA style, both in-text and in a reference list. References to ‘Wikipedia’ or similar unsubstantiated sources will not be accepted. 2. Extensions cannot be granted by the lecturer after the submission date. In the event of serious illness or unusual circumstances, a student may apply for Special Consideration in accordance with the rules and regulations governing this application, but it is important that such requests be made as soon as the circumstance is known. Students should use the brief to guide what to include in the assessment and the following rubric to inform the standard required.HOS203A Assessment 2 Brief Page 3 of 4 Learning Rubric: Business Report Assessment 2 Assessment Attributes Fail (Unacceptable) 0-49% Pass (Functional) 50-64% Credit (Proficient) 65-74% Distinction (Advanced) 75 -84% High Distinction (Exceptional) 85-100% Content, Audience and Purpose 40% Does not meet minimum standard. Demonstrates no awareness of conceptual and operational influences in developing a food and beverage concept/Business. Offers no investigation of the practices involved within a Food and Beverage context. Meets minimum standard. Offers limited analysis of conceptual and operational influences in developing a food and beverage concept/Business. Offers limited investigation of the practices involved within a Food and Beverage context. Moves beyond minimum standard. Offers consistent analysis of conceptual and operational influences in developing a food and beverage concept/Business. Offers consistent investigation of the practices involved within a Food and Beverage context. Exceeds minimum standard. Offers advanced and integrated analysis of conceptual and operational influences in developing a food and beverage concept/Business. Offers advanced investigation of the practices involved within a Food and Beverage context. Exceeds minimum standard and exhibits high levels of independence. Offers systematic and critical understanding of conceptual and operational influences in developing a food and beverage concept/Business. Offers advanced and insightful investigation of the practices involved within a Food and Beverage context. Knowledge and understanding 40% Limited understanding of required concepts and knowledge Key components of the assignment are not addressed. Knowledge or understanding of the field or discipline. Resembles a recall or summary of key ideas. Often conflates/confuses assertion of personal opinion with information substantiated by evidence from the research/course Thorough knowledge or understanding of the field or discipline/s. Supports personal opinion and information substantiated by evidence from the research/course materials. Demonstrates a capacity to explain and apply relevant concepts. Highly developed understanding of the field or discipline/s. Discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. A sophisticated understanding of the field or discipline/s. Systematically and critically discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading.HOS203A Assessment 2 Brief Page 4 of 4 materials. Well demonstrated capacity to explain and apply relevant concepts. Mastery of concepts and application to new situations/further learning. Correct citation of key resources and evidence 10% Demonstrates inconsistent use of good quality, credible and relevant resources to support and develop ideas. There are mistakes in using the APA style. Demonstrates use of credible and relevant resources to support and develop ideas, but these are not always explicit or well developed. There are no mistakes in using the APA style. Demonstrates use of high quality, credible and relevant resources to support and develop ideas. There are no mistakes in using the APA style. Demonstrates use of good quality, credible and relevant resources to support and develop arguments and statements. Shows evidence of wide scope within the organisation for sourcing evidence There are no mistakes in using the APA style. Demonstrates use of highquality, credible and relevant resources to support and develop arguments and position statements. Shows evidence of wide scope within and without the organisation for sourcing evidence There are no mistakes in using the APA style. Structure 5 % Discussion points do not flow smoothly or logically, no connection between ideas. Paragraphs not used or lack structure. Minimal structure evident however discussion points loosely connected. Limited use of paragraphs. Good structure evident with some discussion points presented in a logical order. Paragraph structure used throughout. Good structure evident with most discussion points presented in a clear and logical order. All paragraph are well organised. Excellent structure evident with all discussion points presented in a clear & logical order. Paragraphs well defined and organised to a high quality. Format & presentation 5 % Many spelling mistakes and/or grammatical errors. Report format not used. A number of spelling mistakes and/or grammatical errors. Inconsistent report format used. A couple of spelling mistakes and/or grammatical errors. Report format used. Minimal spelling mistakes and/or grammatical errors. Report format used. No spelling mistakes or grammatical errors. Clear & logical report format used.