Discuss the characteristics of food production and food and beverage service systems giving examples from different hospitality organisations (give two any different hospitality organisations)
Please read carefully:
Purpose of this assignment and Scenario.
Learning Outcome 1 and Learning Outcome 2.
Learning Outcome 1:
Create a management training handbook for a restaurant chain. It should include chapters with the following topics:
1.1 Discuss the characteristics of food production and food and beverage service systems giving examples from different hospitality organisations (give two any different hospitality organisations)
1.2 Discuss factors affecting recipes and menus for specific systems
1.3 Compare the cost and staffing implications for different systems
1.4 Justify the suitability of systems for particular food and beverage outlets (chose 2 outlets with different service systems)
Learning Outcome 2:
2.1 Discuss the use of financial statements in food and beverage operations
2.2 Demonstrate the use of cost and pricing processes
2.3 Analyse the purchasing process.
• Preferred writing styles Arial, Verdana, and Times New Roman
• Line spacing 1.5, Font Size 12
• Consistency in top, bottom and left, right margins
• Alphabetical Harvard referencing and bibliography
• Title Page
• Main Body (Tasks)
• References (including weblioreferencing)
Plagiarism Rules and Regulations
o No plagiarism is accepted in assignments.
Remind Again: Please read carefully Purpose of this assignment and SCENARIO!!!!!!
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