Unit 04 Financial control in hospitality Assignment brief and summative feedback 1 to 4

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 04 Financial control in Hospitality
Start date	26/08/15
Deadline	04/09/15
Assessor name	Vikas Drall
Assignment title	Principles of goods selection in hospitality.
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.
Scenario You have taken the role of a supervisor in hospitality industry  and  are tasked with producing a booklet  for a goods buyer  of hospitality business .
Evidence for P1 should focus on at least three types of business, which should be from different parts of the hospitality industry, eg a fast food business, a small family restaurant, and a hotel. The evidence should focus on the goods that are bought and how the selection criteria influence decisions on issues such as quality and quantity. Evidence could be obtained from work experience, from visits, or from case studies.
The evidence requirement for M1 reinforces the need to study selection procedures in different types of business. You need to focus on how selection procedures are applied differently because of the differing requirements of their chosen examples.
For D1, you  need to draw together the evidence presented in M1 and focus on the benefits brought by the use of the procedures revealed in the course of research. Evidence produced for M1 will have been mainly descriptive and explanatory but at distinction level you need to show how and why the principles and procedures are helpful to the operation and management of a business. For example, this evidence could be from the final task in a case study which traces the steps in organising an event, from enquiry and quotation, to costing the actual event and comparing actual and anticipated profit, and why sound procedures will contribute to success from both customer and management perspectives.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	24/08/15
Internal verifier	Preeti
Signature		Date	24/08/15

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 04 Financial control in Hospitality
Start date	07/09/15
Deadline	16/09/15
Assessor name	Vikas Drall
Assignment title	Costing and pricing in hospitality.
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.
Scenario You have taken the role of a supervisor in hospitality industry  and  are tasked with producing a booklet  for a goods buyer  of hospitality business .
For P2, you  should explain how costing and pricing procedures are applied. It is unlikely that actual figures will be available as a result of visits or work experience, but examples of blank forms or reports could form the basis of the evidence required. Information produced for other units, such as fully costed recipes, could be a useful source of evidence when combined with relevant explanations.
To meet the M2 criterion, you  need to produce accurately completed calculations illustrating at least four procedures that require costing or pricing. The calculations should focus on how procedures can be applied in different situations, eg when costing simple items such as a single menu item compared to a complex item such as a residential conference, or within pricing, showing how the same item can be priced using different concepts. While some worked examples could utilise evidence from other units (eg costed recipes, budgeting events), figures are likely to be based mainly on tutor supplied material and should include procedures from both catering and accommodation operations. The use of industry accepted formats, layout and terminology are integral to the evidence requirement.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	04/09/15
Internal verifier	Preeti
Signature		Date	04/09/15

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 04 Financial control in Hospitality
Start date	18/09/15
Deadline	24/09/15
Assessor name	Vikas Drall
Assignment title	Control and accounting methods for resources  in hospitality.
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.
Scenario You continue in the role of supervisors and are tasked with preparing more material for use with the hospitality business manager.
Evidence for P3 should build on that produced for P1 and P2 and will require you  to undertake calculations which illustrate typical control and accounting methods, tracing the path of materials from purchase, through storage and production to sale of the finished product. For P2 and P3, the use of workbooks or a case study may help you to produce relevant evidence..
For M3 you need to explain how these control and accounting methods are important to businesses. Evidence submitted for M3 should be in industry accepted formats and learners need to explain how at least three of these control and accounting methods are important to businesses. This should reflect, where possible, methods observed during visits or work experience.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	15/09/15
Internal verifier	Preeti
Signature		Date	15/09/15

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 04 Financial control in Hospitality
Start date	26/09/15
Deadline	06/10/15
Assessor name	Vikas Drall
Assignment title	Use of financial statements to measure  business performance .
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.
Scenario You  continue in the role of supervisors and are tasked with preparing more material for use with the hospitality business manager
For P4, you  must describe the purpose of financial statements. Their description should show their understanding of the fact that the objective of financial statements is to provide information about the financial position, performance and changes in financial position of a business that is useful to a wide range of users in making economic decisions.
For P5, you are not expected to produce valid financial statements and reports, but rather to show that they understand who uses them and for what purpose. The evidence should refer at least to those statements appearing in the unit content relating to learning outcome 4, and should focus on how such reports are used by management and supervisors. For example, this could include how a food cost report prepared following a specific event can be used by a chef or manager to compare the actual costs with the forecast, and thus improve future performance.
You  must provide evidence of evaluating the importance of financial statements and their use as a business aid in order to meet the D2 grading criterion. The strengths and limitations of different sorts of statements should be addressed, as should the consequences of not using or producing such information in a timely way.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	22/09/15
Internal verifier	Preeti
Signature		Date	22/09/15

Summative feedback
Learner name			Assessor name
			Vikas  Drall
Date issued		Completion date		Submitted on
Qualification			Unit number and title
BTEC Level 3 Higher National Diploma (QCF)			Unit 04 Financial Control in Hospitality
Assignment title	Principles of goods selection in hospitality.
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.

Criteria reference	To achieve the criteria the evidence must show that the student is able to:		Achieved		Summative feedback
P1	Evidence for P1 should focus on at least three types of business, which should be from different parts of the hospitality industry, eg a fast food business, a small family restaurant, and a hotel. The evidence should focus on the goods that are bought and how the selection criteria influence decisions on issues such as quality and quantity. Evidence could be obtained from work experience, from visits, or from case studies.
M1	The evidence requirement for M1 reinforces the need to study selection procedures in different types of business. You need to focus on how selection procedures are applied differently because of the differing requirements of their chosen examples.
D1	For D1, you  need to draw together the evidence presented in M1 and focus on the benefits brought by the use of the procedures revealed in the course of research. Evidence produced for M1 will have been mainly descriptive and explanatory but at distinction level you need to show how and why the principles and procedures are helpful to the operation and management of a business. For example, this evidence could be from the final task in a case study which traces the steps in organising an event, from enquiry and quotation, to costing the actual event and comparing actual and anticipated profit, and why sound procedures will contribute to success from both customer and management perspectives.

  

Summative feedback
Learner name			Assessor name
			Vikas  Drall
Date issued		Completion date		Submitted on
Qualification			Unit number and title
BTEC Level 3 Higher National Diploma (QCF)			Unit 04 Financial Control in Hospitality
Assignment title	Costing and pricing in hospitality.
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.

Criteria reference	To achieve the criteria the evidence must show that the student is able to:		Achieved		Summative feedback
P2	For P2, you  should explain how costing and pricing procedures are applied. It is unlikely that actual figures will be available as a result of visits or work experience, but examples of blank forms or reports could form the basis of the evidence required. Information produced for other units, such as fully costed recipes, could be a useful source of evidence when combined with relevant explanations.
M2	To meet the M2 criterion, you  need to produce accurately completed calculations illustrating at least four procedures that require costing or pricing. The calculations should focus on how procedures can be applied in different situations, eg when costing simple items such as a single menu item compared to a complex item such as a residential conference, or within pricing, showing how the same item can be priced using different concepts. While some worked examples could utilise evidence from other units (eg costed recipes, budgeting events), figures are likely to be based mainly on tutor supplied material and should include procedures from both catering and accommodation operations. The use of industry accepted formats, layout and terminology are integral to the evidence requirement.

  

Summative feedback
Learner name			Assessor name
			Vikas  Drall
Date issued		Completion date		Submitted on
Qualification			Unit number and title
BTEC Level 3 Higher National Diploma (QCF)			Unit 04 Financial Control in Hospitality
Assignment title	Control and accounting methods for resources  in hospitality.
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.

Criteria reference	To achieve the criteria the evidence must show that the student is able to:		Achieved		Summative feedback
P3	Evidence for P3 should build on that produced for P1 and P2 and will require you  to undertake calculations which illustrate typical control and accounting methods, tracing the path of materials from purchase, through storage and production to sale of the finished product. For P2 and P3, the use of workbooks or a case study may help you to produce relevant evidence..
M3	For M3 you need to explain how these control and accounting methods are important to businesses. Evidence submitted for M3 should be in industry accepted formats and learners need to explain how at least three of these control and accounting methods are important to businesses. This should reflect, where possible, methods observed during visits or work experience.

  

Summative feedback
Learner name			Assessor name
			Vikas  Drall
Date issued		Completion date		Submitted on
Qualification			Unit number and title
BTEC Level 3 Higher National Diploma (QCF)			Unit 04 Financial Control in Hospitality
Assignment title	Use of financial statements to measure  business performance .
The purpose of this assignment is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.

Criteria reference	To achieve the criteria the evidence must show that the student is able to:		Achieved		Summative feedback
P4	For P4, you  must describe the purpose of financial statements. Their description should show their understanding of the fact that the objective of financial statements is to provide information about the financial position, performance and changes in financial position of a business that is useful to a wide range of users in making economic decisions.
P5	For P5, you are not expected to produce valid financial statements and reports, but rather to show that they understand who uses them and for what purpose. The evidence should refer at least to those statements appearing in the unit content relating to learning outcome 4, and should focus on how such reports are used by management and supervisors. For example, this could include how a food cost report prepared following a specific event can be used by a chef or manager to compare the actual costs with the forecast, and thus improve future performance.
D2	You  must provide evidence of evaluating the importance of financial statements and their use as a business aid in order to meet the D2 grading criterion. The strengths and limitations of different sorts of statements should be addressed, as should the consequences of not using or producing such information in a timely way.

Assignment front sheet
Learner name			Assessor name
Date issued		Completion date		Submitted on
Qualification			Unit number and title
BTEC Level 3 Higher National Diploma (QCF)
Assignment title
In this assessment you will have opportunities to provide evidence against the following criteria. Indicate the page numbers where the evidence can be found.

Criteria reference	To achieve the criteria the evidence must show that the student is able to:		Task no.		Evidence

Learner declaration

I certify that the work submitted for this assignment is my own and research sources are fully acknowledged. Learner signature:                                                                 Date: