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MFB402 Managing Food and Beverage Operations Assignment Help

MFB402 Managing Food and Beverage Operations Assignment Help

Unit Learning Outcomes 

a. Undertake and reflect critically upon food and beverage management functions including concept, costing, strategy and marketing.

b. Critically reflect upon the key skills and resources needed and applied in food and beverage operations

c. Evaluate the changing nature of environmental, social, technological and legal trends, influencing hotel and food and beverage operations

d. Critically reflect upon the tangible and intangible nature of food and beverage operations

MFB402 Managing Food and Beverage Operations






Assessment 1- Business Report (60%of total grade)

There are two (2) submissions for this assessment. Students are required to complete both submissions within the time stipulated.

Business Report Submission 1 (30% of Total Grade) 

Assess the various performance metrics managers can utilize when measuring the success of food and beverage outlets.

Business Report: 2,500 words Submission Date: Week 5 Date: Sunday 29 October 2017– 11.59pm

Business Report Submission 2 (30% of Total Grade) 

Critically analyze two (2) strategic frameworks full service restaurant managers and owners can apply and assess the potential challenges in operationalizing their strategy

Submission Guidelines: 

1. Typed in report format as specified in Assessment Structure Style Guide and in electronic form in Word format to Turnitin www.turnitin.com

2. Students must refer, in text, to a minimum of 12 journal articles (for each submission), plus others as required, in order to show competency in the assessment

3. All referencing must be in accordance with APA 6th edition Referencing Style

4. A school assessment cover-sheet to be submitted with your paper.

5. Plagiarism declaration is on the cover sheet

6. See marking rubric attached at the end of this document for your reference, but you do not need to attach this rubric to your submissions.

Assessment 2 – Applied Learning 


To understand the importance and relevance of Food and Beverage to Hotel Operations Management you will be participating in a series of workshops and an intensive block release program in Food & Beverage with an emphasis on Service Operations. The program will give you a true awareness of the front of house operational areas with a food & beverage focus. The areas you will operate in include the Leura campus Food and Beverage outlets including Chambers, Yu&Mee, Cookies Café & Sublime Bar.

Your Performance

Whilst a student in the applied learning environment your performance will be monitored. Your performance is not only about the skills you are learning it is also about your professional approach to the Food & Beverage environment. Performance attributes include attendance, punctuality, grooming, and participation. Other elements of assessment on include your preparation, customer service, teamwork, communication, beverage preparation and coffee making skills.


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