Assignment brief Unit 9 Food service organisation 1 to 4 and front sheet & summative feedback Format

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 09 Food Service Organisation
Start date	01/10/2015
Deadline	15/10/2015
Assessor name	Vikas Drall
Assignment title	Staff organization and service methods
The purpose of this assignment is to enable you to gain knowledge and understanding of organization of staff and service methods, food service practices and procedures.
Scenario You have taken the role of food buyers for a large chain of hotels and need to produce a booklet for use with new staff.
Task 1 Evidence for P1 could be obtained through work experience or visit to food service businesses. You could undertake research to determine the link between staff organization ,style of operation and methods of food service in different situations. The evidence should focus on at least three distinct types of food service businesses and identify the staff organization and service methods within each. At least two of the businesses should be roughly similar scale in terms of number of staff and customers.
Task2  M1 requires you to compare two of the food service operations identified in P1( which should be of a similar scale to make valid comparisons), explaining why service methods and staffing are appropriate for each organisation, and amplifying the evidence presented in P1.
Task 3 To achieve D1 you need to identify and analyse the interlinked components of operation type, service and operating methods, and staffing. You should evaluate the strengths and weaknesses within the businesses identified in M1, and suggest improvements that could be made for example, a study of a particular business might lead them to suggest reasons why cashier should not provide the service of hot drinks.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	28.09.2015
Internal verifier	Preeti
Signature		Date	28.09.2015

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 09 Food Service Organisation
Start date	16/10/2015
Deadline	26/10/2015
Assessor name	Vikas Drall
Assignment title	Organisational practices and procedures in food service operations
The purpose of this assignment is to enable you to gain knowledge and understanding of organization of staff and service methods, food service practices and procedures.
Scenario You have to continue as the role of food buyers for a large chain of hotels and need to produce a booklet for use with new staff.
Task 1 For P2,evidence could be obtained at the same time as the research for P1 through work experience or visit to variety of businesses. You need to undertake some primary research in different situations into the operational practices and procedures, and you need to describe how the local labour market and local environment are reflected in these practices and procedures. You should use their research and experience to identify the role of inter-departmental communications.
Task2 The evidence for M2 must focus on the reasons why good practice and procedures are important to business, and the result of poor  procedures and liaison (a lack of product knowledge will lead to incidents and complaints). Evidence should also focus on the need to take into account outside influences ( eg knowledge of local events which may create unusual demand ) and their effect on efficiency and customer service.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	13.10.2015
Internal verifier	Preeti
Signature		Date	13.10.2015

  

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 09 Food Service Organisation
Start date	26/10/2015
Deadline	05/11/2015
Assessor name	Vikas Drall
Assignment title	Legislations and regulations within food service organisation.
The purpose of this assignment is to enable you to understand the importance of legislation and regulations within food service organisation.
Scenario You have to continue as the role of food buyers for a large chain of hotels and need to produce a booklet for use with new staff.
Task 1 For P3, you must identify examples of current codes of practice relating to personal hygiene and location and use of equipments, layout and presentation. You should show understanding of the methods and procedures to be followed when carrying out work responsibilities in food handling area to ensure that food safety is not compromised. This will depend on the nature of work responsibilities and food safety requirements as specified by the work place. It includes an understanding of the types of hazards that can occur as a result of  work activities.
Task2 For P 4, you are not expected to reproduce lengthy explanations of relevant legislation and regulations. Instead you should explain in your own words the practical considerations of the regulations and good practice guidelines associated with hygiene and safety.
Task 3 For P5, You need to explain system and ways of ensuring compliance. You also need to identify penalties for non- compliance. Use of relevant terminology is critical to achieve this criterion.

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	23 .10.2015
Internal verifier	Preeti
Signature		Date	23.10.2015

  

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Unit 09 Food Service Organisation
Start date	06/11/2015
Deadline	17/11/2015
Assessor name	Vikas Drall
Assignment title	Workflow and System analysis.
The purpose of this assignment is to enable you to carry out workflow system analysis of food service assignment.
Scenario You have to continue as the role of food buyers  and need to carry out a workflow system analysis of food service environment.
Task 1 P6 requires you to carry out a work flow system analysis in a chosen food service environment with which you are familiar. The evidence should focus on one business, analyzing the passage of product from the point of delivery to the point of service. You should relate this path to the layout, equipment and staffing and show how presentation, stock and equipment are important to ensure effective workflow and good customer service.
Task2 For M3, the evidence will build on the system identified in P6, referring to more than one business. You need to identify relevant factors and show why they have to be considered to create effective work flow. For example in the design of a self – service area, customer should not be expected to join the food queues if all they require is a drink.
Task 3 For D2 you must independently evaluate a workflow system. Evidence could be in the form of a presentation or written report expanding on M3 evidence. It should contain precise and detailed information related to more than one business , objectively reviewing relevant factors identifying strengths and weaknesses and justifying viable and realistic recommendations for improvement. An example might be a suggestion to introduce automatic dispensing of hot beverages managed by customer so that staff could concentrate on the service of hot food .

This brief has been verified as being fit for purpose
Assessor	Vikas Drall
Signature		Date	04 .11.2015
Internal verifier	Preeti
Signature		Date	04.11.2015

  
Summative feedback 

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)
Assignment title

Criteria reference	To achieve the criteria the evidence must show that the student is able to:		Achieved		Summative feedback
	.

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: