HOS203A Assessment 3 Brief Page 1 of 4 ASSESSMENT 3 BRIEF Subject Code and Title HOS203A Food and Beverage Management Assessment Prospectus Individual/Group Group Length 1600 words +/- 10% Learning Outcomes c) Investigate emerging trends and consider future developments in the food and beverage industry. d) Examine the influence of the ‘menu’ on all facets of the food and beverage enterprise. Submission By 11:55pm AEST/AEDT Sunday of Module 6 (Week 11) Weighting 20% Total Marks 100 marks Context: Being able to think conceptually as well as operationally is vitally important for the modern Food and Beverage Manager. Furthermore, being able to present ideas strategically, analyse the current market place and develop a sense of identity within a food and beverage context are also critical skills for a Food and Beverage Manager. This assessment explores how trends and the businesses identity interplay with one another when presenting a food and beverage concept to stakeholders. By completing this assessment, students build their knowledge of contemporary issues facing the food and beverage enterprise as well as developing conceptual, investigative, and communication skills required by the Food and Beverage Manager Instructions: Using the food and beverage concept developed in Assessment 2, student groups are required to present their concept to investors in an effort to gain financial support to allow the concept to be realised. Each group is required to develop a ‘Prospectus’ which must contain an examination of the influence of the proposed menu on other facets of the concept, with particular emphasis on how the menu aligns to the target market, service style, and overall profitability of the establishment. Further to this, the prospectus should highlight perceived success through the examination of three (3) emerging trends within the food and beverage industry and how the proposed concept aligns with these trends.HOS203A Assessment 3 Brief Page 2 of 4 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 (books & 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.HOS203A Assessment 3 Brief Page 3 of 4 Learning Rubric: Prospectus Assessment 3 Assessment Attributes Fail (Unacceptable) 0-49% Pass (Functional) 50-64% Credit (Proficient) 65-74% Distinction (Advanced) 75 -84% High Distinction (Exceptional) 85-100% Prospectus content 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 30% 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 materials. 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. Well demonstrated capacity to explain and apply relevant concepts. 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. Mastery of concepts and application to newHOS203A Assessment 3 Brief Page 4 of 4 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 10 % Discussion points do not flow smoothly or logically, no connection between ideas. Minimal structure evident however discussion points loosely connected. Good structure evident with some discussion points presented in a logical order. Good structure evident with most discussion points presented in a clear and logical order. Excellent structure evident with all discussion points presented in a clear & logical order. Format & presentation 10 % Many spelling mistakes and/or grammatical errors. Required format not used. A number of spelling mistakes and/or grammatical errors. Inconsistent format used. A couple of spelling mistakes and/or grammatical errors. Required format used. Minimal spelling mistakes and/or grammatical errors. Required format used. No spelling mistakes or grammatical errors. Clear & logical format used.