Unit 06: Managing Food & Beverage Operations

The document you provided is an internal verification form for the assessment decisions of the Higher National Diploma in Hospitality Management program. The form is used to verify the assessment decisions made by an assessor for a student’s assignment on Unit 06: Managing Food & Beverage Operations. The internal verifier checks if the assessment criteria awarded match those shown in the assignment brief, if the grade awarded is justified by the assessor’s comments on the student work, if the work has been assessed accurately, and if the feedback to the student is constructive, linked to relevant assessment criteria, identifying opportunities for improved performance, and agreeing actions. The form also includes a section for remedial action taken if the assessment decision needs amending. Additionally, there is a summative assignment feedback form for the student, which includes feedback on their performance on different learning outcomes and their overall grade. The document also includes general guidelines and word processing rules for preparing and submitting assignments. 

Higher Nationals
Internal verification of assessment decisions – BTEC (RQF)
INTERNAL VERIFICATION – ASSESSMENT DECISIONS
Programme title Higher National Diploma in Hospitality Management
Assessor Internal Verifier
Unit(s)
Unit 06: Managing Food & Beverage Operations
Assignment title
Professional food and beverage service standards
Student’s name
List which assessment criteria
the Assessor has awarded.
Pass Merit Distinction
INTERNAL VERIFIER CHECKLIST
Do the assessment criteria awarded match
those shown in the assignment brief? Y/N
Is the Pass/Merit/Distinction grade awarded
justified by the assessor’s comments on the
student work?
Y/N
Has the work been assessed
accurately? Y/N
Is the feedback to the student:
Give details:
• Constructive?
• Linked to relevant assessment criteria?
• Identifying opportunities for
improved performance?
• Agreeing actions?
Y/N
Y/N
Y/N
Y/N
Does the assessment decision need
amending? Y/N
Assessor signature Date
Internal Verifier signature Date
Programme Leader signature (if required)
Date
Confirm action completed
Remedial action taken
Give details:
Assessor signature Date

Internal Verifier
signature Date
Programme Leader
signature (if required) Date

Higher Nationals - Summative Assignment Feedback Form
Student Name/ID
Unit Title Unit 06: Managing Food & Beverage Operations
Assignment Number 1 Assessor
Submission Date
Date Received
1st submission
Re-submission Date
Date Received 2nd
submission
Assessor Feedback:
LO1 : Explore the food and beverage industry including different styles of food and beverage service
outlets, rating systems and current industry trends
Pass, Merit & Distinction
Descripts
P1 P2 P3 M1 D1
LO2 : Demonstrate professional food and beverage service standards in a real working environment
Pass, Merit & Distinction
Descripts
P4 P5 M2 D2
Grade: Assessor Signature: Date:
Resubmission Feedback:
Grade: Assessor Signature: Date:
Internal Verifier’s Comments:
Signature & Date:
* Please note that grade decisions are provisional. They are only confirmed once internal and external moderation has taken place and
grades decisions have been agreed at the assessment board.

Pearson Higher Nationals in
Hospitality Management
Unit 06: Managing Food & Beverage
Operations
Assignment 01

General Guidelines
1. A cover page or title page should be attached to your assignment. Use page 1 of this
assignment brief as your cover page and make sure all details are accurately filled.
2. The entire assignment brief should be attached as the first section of your assignment.
3. The assignment should be prepared using a word processing software.
4. The assignment should be word processing in an A4 sized paper.
5. Allow 1” margin on top, bottom and right sides of the paper and 1.25” on the left side (for
binding).
Word Processing Rules
1. The font size should be 12 point, and should be in the style of Time New Roman.
2. Set line spacing to 1.5. Justify all paragraphs.
3. Ensure that all headings are consistent in terms of size and font style.
4. Use footer function on the word processor to insert your name, unit, assignment no, and
page number on each page. This is useful if individual sheets get detached from the
submission.
5. Use the spell check and grammar check function of the word processing application to
review the use of language on your assignment.

Important Points:
1. Carefully check the hand in date and the instructions given with the assignment. Late
submissions will not be accepted.
2. Ensure that sufficient time is spent to complete the assignment by the due date.
3. Do not wait till the last minute to get feedback on the assignment. Such excuses will not be
accepted for late submissions.
4. You must be responsible for efficient management of your time.
5. If you are unable to hand in your assignment on time and have valid reasons such as illness,
you may apply (in writing) for an extension.
6. Failure to achieve at least a PASS grade will result in a REFERRAL grade.
7. Non-submission of work without valid reasons will lead to an automatic REFERRAL. You will
then be asked to complete an alternative assignment.
8. If you use other people’s work or ideas in your assignment, it must be properly referenced,
using the HARVARD referencing system, in your text or any bibliography. Otherwise, you’ll
be found guilty of committing plagiarism.
9. If you are caught plagiarising, your grade will be reduced to a REFERRAL or at worst, you
could be excluded from the course.

Student Declaration
I hereby, declare that I know what plagiarism entails, namely to use another’s work and to present
it as my own without attributing the sources in the correct form. I further understand what it
means to copy another’s work.
1. I know that plagiarism is a punishable offence because it constitutes theft.
2. I understand the plagiarism and copying policy of Edexcel UK.
3. I know what the consequences will be if I plagiarise or copy another’s work in any of the
assignments for this program.
4. I declare therefore that all work presented by me for every aspect of my program, will be my
own, and where I have made use of another’s work, I will attribute the source in the correct
way.
5. I acknowledge that the attachment of this document signed or not, constitutes a binding
agreement between myself and Edexcel UK.
6. I understand that my assignment will not be considered as submitted if this document is not
attached to the assignment.
Student’s Signature: Date:
(Provide E-mail ID) (Provide Submission Date)

Higher National Diploma in Hospitality Management
Assignment Brief
Student Name /ID Number
Unit Number and Title Unit 06: Managing Food & Beverage Operations
Academic Year 2018/19
Unit Tutor
Assignment Title Professional food and beverage service standards
Issue Date
Submission Date
IV Name & Date
Submission format
Submission should be in the form of an individual case study comparative report. This should be
written in a concise, formal business style using single spacing and font size 12. You are required to
make use of headings, paragraphs and subsections as appropriate and all work must be supported
with research and referenced using the Harvard referencing system. A bibliography should be
provided using the Harvard referencing system. The recommended length is 1500–2000 words, but
you will not be penalized for exceeding 2000 words.
Unit Learning Outcomes
LO1 Explore the food and beverage industry including different styles of Food and beverage service
outlets, rating systems and current industry Trends.
LO2 Demonstrate professional food and beverage service standards in a real working Environment.
Unit Learning Outcomes

Scenario and Activity:
Task 1
You are working for a 5 Star Category Hotel situated in the busy city of Colombo, Sri
Lanka. This Hotel has been renovated recently to higher levels of customer service
and hospitality standards. You have been appointed for a Food and Beverage
manager position to plan new Food & Beverage Outlets considering the Customer
trend and their expectations.
You have to submit a report to the senior management level, relevant to food and
beverage service outlets in your hotel. This will include the following:
 Different type of Food & Beverage Outlets within Food & Beverage Industry.
 Rating systems used for the Food & Beverage industry.
 The current and future trends affecting Food & Beverage business products
and services to meet business objectives.
 The Legal requirements and Regulation Standards that F & B service outlet
must comply with.
 Importance and Values of having to meet professional F & B Legal and
regulatory Standards on operational performance.
 The Consequences on not adhere to the F & B Legal Regulatory Standards on
operational performance.
Task 2
 Professional management skills to demonstrate within F&B Industry.
You are requested to engage in a F & B practical session to handle a real time
scenario which gives you an exposure to F & B activities.
Prepare a proposal to the intended project including the following
areas;
1. Required Food service skills:
2. Essential personal and professional skills development:
3. Required Beverage service skills:
4. How to manage equipment effectively:
5. Legal requirements:
*Conducting of the project needs to be recorded as evidence.

Grading Rubric
Grading Criteria Achieved Feedback
LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry
trends
P1 Explore different types of businesses within the
food and beverage industry, profiling a chosen business within each
area of the industry
P2 Explain different rating systems used for the food and beverage
industry nationally and internationally
P3 Discuss the current and future trends affecting food and beverage
businesses
M1 Analyse how current and future trends are affecting food and
beverage businesses products and services to meet business
objectives
D1 Critically analyse how different types of food and beverage
businesses have adapted to current and future trends to meet
business objectives
LO2 Demonstrate professional food and beverage service standards in a real working environment
P4 Demonstrate professional food and beverage management
skills within a food and beverage organisation
P5 Explain the legal requirements and regulatory standards that
food and beverage service outlets must comply with, giving specific
reference to the maintenance and cleaning of equipment
M2 Discuss the importance and value of having to meet
professional food and beverage legal and regulatory standards on

operational performance and
the consequences on performance if they are not
adhered to
D2 Analyse the implications of failing to meet the
professional
food and beverage legal and regulatory requirements
upon the
overall operational performance