1) Critically evaluate the functions and services provided by the Rooms Division, facilities and security departments in a range of hospitality businesses
1) Determine the key operational issues affecting the performance of front office and housekeeping areas of any hospitality business.
2) Critically examine the role of revenue/yield management strategies within hospitality operations.
3) Recommend with justification a suitable food production and a Food and Beverage service system for a hospitality business.
4) Demonstrate confidence in diverse menu planning and food and beverage control in various hospitality businesses (e.g. restaurants, events, catering).
1) Assessment 1 (50%) PowerPoint based Group Presentation (45 minutes duration with maximum 20 slides), critically reviewing various departments relating to hospitality operations management, including revenue/yield management. Each group will be required to select a hospitality organisation with Rooms division facilities. The choice of organisation should be discussed with and approved by the module leader/tutor.
2) Assessment 2 (50%) Individual Report with a maximum limit of 2,500 words. Students will be required to critically analyse diverse menu planning, food and beverage operations and controls, within the hospitality operations.
In both assessments, students are expected to incorporate their learning and reflect on experiences from the familiarisation tours. Students will focus on the various hotel operational departments, including front office operations, housekeeping operations, food and beverage operations, facilities and security activities within the hospitality industry.
Maximum word length: 20 Slides
This assessment is a group PowerPoint presentation of 20 slides (Cover page, Table of contents, References, and Thank you page not included within slides count) for a group of maximum 5 students, 45 minutes duration on an agreed theme approved by the module leader. Students should note that there may be penalties for assessment work which are over or under permitted slide count.
Assessment Submission Guidance:
Students should provide a completed Assessment cover sheet (cover slide for Presentation) containing all the required details (module description and number, student name(s) and ID number(s). All Assessments should be submitted in electronic format via college systems on or before the submission deadline. The e-submission system will not allow late submissions. Each group member should upload his/her presentation to Turnitin for checking and submission
This assessment covers learning outcomes 1, 2 and 3. A group presentation will be used to test your knowledge and ability about Rooms Division operations, key Rooms Division (Front Office & Housekeeping) issues and yield management practices and strategies for your selected organisation.
You and your group (up-to 6 members, maximum) will select any of the following Hospitality related organisation, also the selected organisation need to be agreed by the module leader. Then deliver the answer to the following questions in a presentation through 20 (maximum) PowerPoint slides.
-Hotels, resorts, bed & breakfast (B&B) establishments
-Leisure, recreation and entertainment venues
-Restaurants, bars, clubs and cafes.
- 1. Demonstrate your knowledge & Understanding about the key sub departments of Rooms Division. (Describe only one department: Front Office or Housekeeping).
Front office sub departments: Reception, Reservation, Guest Relations, Bell Desk, Concierge.
Housekeeping sub departments: Guest Room cleanliness, Public area cleanliness, Laundry, Linen, Lost & Found.
- Critically describe roles and responsibilities of two Rooms Division positions (one from the Front Office and another one from the Housekeeping department) within your chosen organisation.
Front office Positions: Front Office Manager, Reservations Manager, Guest Services Manager, Front Office Supervisor, Reservation Supervisor and Concierge.
Housekeeping Positions: Executive Housekeeper, Laundry Manager, Floor Supervisor, Public Area Supervisor and Room Attendant.
(LO 1) - (25 marks)
- Analyse Linen operations (Types of linen, Par level and control of linens) from the Housekeeping department within in your chosen organisation.
(LO 2) - (25 marks)
- 3. Critically analyse the Yield Management/Revenue Management, including elements of Yield Management. What are the high demand tactics of yield Management that Revenue Manager can apply within the hotel to increase the Occupancy and Average Daily Room rate (ADR)? (LO 3) - (25 marks)
ASSESSMENT BRIEF 2 - AS2
LO4: Recommend with justification a suitable food production and a Food and Beverage service system for a hospitality business.
LO5: Demonstrate confidence in diverse menu planning and costing in various hospitality businesses (e.g. restaurants, events, catering).
Maximum word length: 2,500 words
This assessment is for a formal report with a maximum word limit of 2,500 words plus or minus 10%. Words in tables, diagrams and appendices including reference lists will not be counted. Students should note that there may be penalties for Assessments which are over or under the permitted word count.
Assessment Submission Guidance:
Students should provide a completed assessment cover sheet with all essential details. This assessment should be submitted in electronic format via college systems on or before the submission deadline. The e-submission system will not allow late submissions
This assessment covers learning outcomes 4 and 5. The aim of this assessment is to test your knowledge and understanding about different food production systems, different Food & Beverage service methods, menu engineering matrix and sustainable menu planning considerations for the profitable restaurant operations.
Alfredo’s Italian Restaurant
Amanda Scott has just graduated from the University of Surrey with a degree in English Literature. She is somewhat unsure what she wants to do in the long-term future, though she’s considering becoming a teacher. That career choice will mean graduate school and she is not ready for that just yet.
Amanda’s grandfather Joe Armani is a restauranteur and is building an Italian cuisine restaurant in Covent Garden in London. The Restaurant to be named Alfredo’s. Amanda is planning on taking a year or two off school and going to work for Grandpa Joe when the restaurant opens in three months. They have agreed that she would be a hostess, even though she has no experience whatsoever in the business.
At eight o’clock on a Wednesday night, Amanda’s Grandpa Joe telephones. He tells Amanda that it is imperative that he leaves for Italy to attend to a family matter that is likely to last for three months. He asks Amanda to take over the pre-opening and opening responsibilities for the new restaurant.
Amanda is a mature, poised 22-year-old person; but such big responsibility causes her some concern. “Not to worry,” says Grandpa Joe. “The menu is all set, the equipment is on order, and the delivery schedule is established. Food suppliers have been identified and contacted, and everything is in on track. They will give you lot of assistance.”
The biggest task that remains is to staff the 160-seat restaurant, that also has a cocktail lounge for 30 people and a banquet room that will accommodate 60 people.
Amanda agrees to step up to the challenge. She asks herself, “How many employees will I need? How many positions are there and what are they? Are there position specifications? Job descriptions? How is the restaurant organised departmentally? Restaurant be open seven days a week for both lunch and dinner, so that’s 14 meals a week, with hours of operation averaging 14 hours a day. I better get some answer fast.”
Amanda is a family friend of your module tutor. She is aware that your tutor is lecturing at the Nelson College London and teaching hospitality related subjects for BA Top-Up students, which is validated by the London Metropolitan University. So, she requested your lecturer to give her some suggestions regarding her following questions. Your module tutor requested you to prepare a formal report based on Amanda’s following questions. Then she can decide, what type of production systems she will use? What methods of Food & beverage services she will provide? What Menu Engineering process she can apply and What sustainable menu planning considerations she can follow in the restaurant?
You must answer all the following questions:
- Critically analyse different types of Food production systems.
(LO 4) - (25 marks)
- Demonstrate your knowledge and understanding about different types of Food and Beverage Service methods in restaurants.
(LO 4) - (25 marks)
- 3. Analyse Menu Engineering matrix to enhance restaurant profitability.
(LO 5) - (20 marks)
- 4. Identify and critically analyse sustainable menu planning consideration
to be competitive in the market.
(LO 5) - (20 marks)