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FOOD AND BEVERAGES OPERATIONS MANAGEMENT TASK A

FOOD AND BEVERAGES OPERATIONS MANAGEMENT DEFINE, COMPARE, EXPLAIN, DISCUS ADVANTAGES & DISADVANTAGES, AND ANALYSE WITH DIAGRAMS. TABLE OF CONTENTS, ASNWERS TO BE NUMBERED AS IT IS IN THE QUESTION TASK ONE IS REPORT ESSAY TASK TWO IS REPORT ESSAY NOTES: 1. TABLE OF CONTENTS 2. GOOD INTRODUCTION 3. EXCELLENT BODY REPORT WITH DIAGRAMS 4. GOOD CONCLUSION 5. REFERENCES ALSO NOTE THAT ALL QUESTIONS MUST BE ANSWERED AND EXPLAIN, DEFINE AND DISCUSS, ACCESS AND EVALUATE ALL QUESTIONS WHERE NECESSARY AND WITH DIAGRAMS WHERE NECESSARY. ………………………………………………………………………………………………………………….. The Scenario Students of this course are preparing for an event to celebrate Christmas Party. You have done the necessary preparation and secured a local-community pub to host the party. You have invited all of your classmates, their spouses and children. Among the 100 guests, 70 of them are adults and 30 children. Subsequently, you also have 20 vegetarians, and 10 guests who suffer from diabetes. Therefore, you ought to consider appropriate Food & Beverages to satisfy everyone’s need. You should also have exciting options for children to eat and drink. It will be wise to have a selection of dessert/sweets to comfort everyone in the party. Your budget is £2000 for the Food and Beverages, and all serving staff. You want the party to be an enjoyable as well as memorable experience. Prepare a Food and Beverage menu, and also suggest the appropriate serving style of chosen Food and Beverages. Task A: Practical Presentation Learners are required to do a practical presentation using the above scenario. Also include supporting marterial such as power point and menu. This is a group work you can be in a group of 4 learners. Time limit for each grup-presentation is 30 minutes. The presentation should cover the assessment criterias below... 1. Discuss the characteristics of food production and food and beverage service systems (ref:1 .1) 2. Discuss factors affecting recipes and menus for specific systems (ref: 1.2) 3. Compare the cost and staffing implications for different systems (ref: 1.3) 4. Justify the suitability of systems for particular food and beverage outlets (ref: 1.4) 5. Demonstration of the use of cost and pricing processes (ref: 2.2) 6. Compile food and beverage menus for a hospitality event (ref: 3.1) 7. Plan a food and beverage service for a hospitality event within an agreed budget (ref: 4.1) 8. Implement the planned service maintaining standards of quality and health, safety and security. (ref: 4.2)
FOOD AND BEVERAGES OPERATIONS MANAGEMENT DEFINE, COMPARE, EXPLAIN, DISCUS ADVANTAGES & DISADVANTAGES, AND ANALYSE WITH DIAGRAMS. TABLE OF CONTENTS, ASNWERS TO BE NUMBERED AS IT IS IN THE QUESTION TASK ONE IS REPORT ESSAY TASK TWO IS REPORT ESSAY NOTES: 1. TABLE OF CONTENTS 2. GOOD INTRODUCTION 3. EXCELLENT BODY REPORT WITH DIAGRAMS 4. GOOD CONCLUSION 5.
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Assignment ID
6585
Discipline
CREATED ON
November 4, 2015
COMPLETED ON
November 5, 2015
Price
$30
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December 8, 2016
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We got off to a rocky start but in the end the writer produce a usable paper.
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My experience so far was okay, was not excellent but it was alright. Very cooperative