HAT302 Food and Beverage Management Assessment Answer

Assessment Information

Subject Code:	HAT302
Subject Name:	Food and Beverage Management
Assessment Title: Length:	Menu Review and Redesign 600 words (+/- 10% allowable range)
Weighting:	30%
Total Marks: Submission:	100 Online via Turnitin
Due Date:	Week 6

Assessment Description:-

The purpose of this individual assignment is to develop student skills in understanding the role of menu planning and its importance in successful Food and Beverage operations. This will enable you to learn the fundamental evaluation skills and will foster further understanding of hospitality services.

Individually, you are required to review a menu from any food and beverage outlet that you frequently visit. In your review you must consider the following aspects:

1. Provide a brief review of the selected food and beverage outlet and identify its current menu concept.
2. Identify and evaluate the number of items, menu classifications, the variety of items, and item’s nutritional value.
3. Identify the potential issues in the menu design and propose an alternative menu concept. Justify the reason behind your proposed redesign.
4. Redesign the menu by creating a blueprint.

In preparing your menu review, you will need to reference at least 12 sources of information. These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles.

Your menu review and redesign document MUST follow a professional structure:

Title Page
Brief overview (200 words)
Menu Review (400 words)
Redesigned menu blueprint (attach an image of the redesigned menu)
Reference List (you must apply Harvard Referencing Style)

Assessment Information 1

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Assignment Submission:-

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You are also encouraged to submit your work well in advance of the deadline to avoid any possible delay with the Turnitin similarity report or any other technical difficulties that may occur Late assignment submission penalties
Penalties will be imposed on late assignment submissions in accordance with Kaplan Business School “late assignment submission penalties” policy.

Number of days	Penalty
1* – 9 days	5% per day for each calendar day late deducted from the total marks available
10 – 14 days	50% deducted from the total marks available.
After 14 days	Assignments that are submitted more than 14 calendar days after the the due date will not be accepted and the student will receive a mark of zero for the assignment(s).
Note	Notwithstanding the above penalty rules, assignments will also be given a mark of zero if they are submitted after assignments have been returned to students

*Assignments submitted at any stage within the first 24 hours after the deadline will be considered to be one day late and therefore subject to the associated penalty For more information please read the full policy via:

http://www.kbs.edu.au/wp-content/uploads/2016/07/KBS-Assessment-Policy-v4.4_incl-SC-formand-Med-Cert-1.pdf

Assessment Information

Important Study Information

Academic Integrity Policy KBS values academic integrity. All students must understand the meaning and consequences of cheating, plagiarism and other academic offences under the Academic Integrity and Conduct Policy.

For details on academic integrity policies and penalties, the reassessment process, and the appeals process, please refer to http://www.kbs.edu.au/current-students/student-policies/.

Word Limits for Written Assessments

Submissions that exceed the word count by more than 10% will cease to be marked from the point at which that limit is exceeded.

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HAT302 Assessment Marking Rubric – Menu Review and Redesign 30%

Criteria	NN (Fail) 0 – 49	P (Pass) 50 – 64	CR (Credit) 65 – 74	DN (Distinction) 75 – 84	HD (High Distinction) 85 – 100
Menu Review and Evaluation	Your evaluation lacks depth, and your interpretation is not relevant.	You briefly evaluate some of the Food and Beverage information and your interpretation is not always relevant.	You sufficiently evaluate and interpreted most of the Food and Beverage information.	You thoroughly evaluate and interpret Food and Beverage information.	You accurately and articulately evaluate and interpret specific Food and Beverage information.
Redesigned menu blueprint	There is limited to no creativity in this menu blueprint and, further, it is unclear how it’s content relates to the assessment criteria.	There is little evidence of creativity in this menu blueprint but at least it clearly conveys the messages required in this assessment.	There are some signs of creativity in this menu blueprint but quite a bit of further work is required to raise it to a professional standard.	The blueprint is evidently creative and, with some minor editing would be fit for presentation to a professional audience.	Immense thought and creativity has been invested in the menu blueprint, resulting in a work that is of a professional standard.
Review Format	Spelling and/or grammar is consistently incorrect, impacting on the flow and readability of your review. Ideas/themes have not been developed. The format is chosen for your review lacks thought and consideration for the intended audience In-text referencing and/or the reference list is mostly incorrect or non-existent.	Even though grammar and spelling is an issue, they do not detract very much from the readability of your review. Ideas/themes have been developed, but your composition lacks connections and integration. The format is chosen for your the review is appropriate but major improvements would enhance its presentation An earnest attempt at in-text referencing is obvious but there are major errors.	Mostly correct grammar and spelling is very good but with occasional errors. Ideas/themes have been developed, but connections are not always obvious. The format is chosen for your brief is appropriate but some improvements would enhance its presentation Mostly correct in-text referencing and reference list with minor errors throughout and the occasional major error.	Errors in grammar and spelling are rare. There is a logical connection between your statements, adding to the readability and credibility of your review. Your review is professionally presented and has been submitted in the appropriate format In-text referencing and the resultant reference list are correct, with only the occasional minor error.	Correct grammar and spelling throughout the review with no obvious errors. There is an obvious and logical connection between your statements, enhancing the structure, synthesis, credibility, and readability of your review. Your brief is professionally presented and exceeds expectations in what is evidently suitable for a high-grade commercial environment. In-text referencing and the resultant reference list are correct, with no errors.

HAT302 Food and Beverage Management Assessment Answer

Assessment Information

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