Details of the assignment task(s) to include:
1. Rationale
Develop an understanding of actual hospitality operations through accessing a commercial working environment and comparing the reality of managerial decision making/operations to theory.
2. The learning outcomes being assessed
1. Demonstrate an understanding of the principles and practices of food and beverage operations
2. Demonstrate an understanding of ethics within hospitality operations
4. Demonstrate the technical skills, knowledge and understanding necessary for working in a hospitality organisation
5. Developed a structure for a personal and professional portfolio which demonstrates active learning and analysis whilst promoting reflection;
3. Overview of assignment
Key Tasks:
1. Undertake primary research within a hospitality operation and audit their management of commodity purchasing in relation to sustainability of resources
2. to include a structure based upon:-
a) Introduction of topic and organisation
b) Identification of key elements of consideration within commodity purchasing, including legal and ethical implications
c) Audit and evaluate the chosen operation in relation to their management of commodity purchasing and sustainability
d) Concluding points including any recommendations
3. Use of a minimum of 12 academic references (reliance on books, journals, mintel, keynote and industry publications and quality newspapers only)
4. Type up findings in report format (Maximum Word Count – 2,000 words), and present for marking
5. Cite and list all reference sources in line with Harvard reference system
6. Attach as appendices (properly presented) any documents or interview transcripts relevant to data collection
7. Submit through the assignment submission link within Hospitality Operation/Assessment on myBU.
