Nelson College London Assignment Brief Unit Details: Unit Code: Y/601/1762 Unit name: menu planning and product development UNIT Code: H/601/1764 Programme Name: HND in Hospitality Management Awarding body: Pearson Unit Level (QCF): QCF-5 Academic term: January - April 2016 Assignment Brief Distribution date: Week commencing 25/01/2016 Submission deadline: 11 April 2016 Result and feedback date: 4 weeks from the deadline Unit 25 Menu planning and product Development assignment brief Nelson College London Course Details Course Name Higher NationalDiploma (HND) in Hospitality Management Unit number 25 Unit Name Menu Planning and Product Development unit 25 Credit Value Lecturer Hand Out/Issue Date Submission Deadline 15 Tsitsi Marima t.marima@ncluk.co.uk WC 25 January 2016 11 April 2016 Introduction This unit introduces learners to the principles and objectives of professional menu planning andmeal management within the framework of a new product development approach. The unit willutilise a range of hospitality scenarios to explore the development process from a broadconsumer perspective, which will include cultural, physiological, psychological, socio-economicand other dimensions. Also the unit will provide an appreciation and application of marketresearch to the process. This will include competitor analysis as well as design and promotionalstrategies all of which contribute to the success of the overall process. Learners will apply newly acquired management skills to the development of new menu productsand services. They will also conduct research and evaluate current trends, and innovatoryproducts and services. In doing so, the unit provides opportunities for investigation, developmentand analysis of menus and related products and services, as well as enabling learners todemonstrate a creative and innovative approach to this important management process. The beginning of each section should outline a general introduction to the broad topic with the objective of providing a contextual background to the areas of discussion to follow. Relevant references and academic quotes and the use of case examples are required as evidence of broader reading and research. Unit 25 Menu planning and product Development assignment brief Nelson College London Assignment Tasks Scenario You currently working as an Executive Chef for a company that owns a chain of restaurant, and have been asked by the board of directors todevelop, plan,design, implement and offer recommendations for a menu for a new food concept. You have to follow the given guidelines on how to complete and submit each of the required tasks. Task A; Report to be submitted by 12 February 2016 You have to write a report to the directors. The report must be written using an appropriate report format that includes a brief introduction of the restaurant and also actionable recommendations for a new food concept. The report has to cover the factors that influence menu planning decisions (learning outcome 1) and menu product development planning processes (learning outcome 2). 1.1 Discuss the principles of recipe development 1.2 Assess factors that influence menu planning decisions 1.3 Discuss factors that influence service methods 2.1 Discuss the stages of menu product development planning 2.2 Evaluate influences on the development process M1 your report should be clear and cover a number of different stages of the development plan M3 Present and communicate appropriate findings in an illustration/graphic demonstration for all criteria. Use all available resources (hand-outs, online, VLE, library, journal, etc.) D2 Demonstratethe evaluation of the development process is well managed and appropriate evaluated. D3 Demonstrate that innovation and creative thought have been applied and ideas have been generated and decisions taken in planning and implementing the hospitality event. Give a detailed account in writing to support this Unit 25 Menu planning and product Development assignment brief Nelson College London Task B Presentation (to complete by 26 February 2016) WORKING IN GROUPS OF 2/3, Using the above scenario, you have to conduct a presentation on how you have designed a new menu (learning outcome 3) andinclude specific and actionable recommendations for a new food concept (learning outcome 4). During the presentation you have to submit a designed new menu with one recipe from the menu. The presentation has to be conducted on PowerPoint and uploaded on VLE. You have to do some research in similar restaurants as yours and take some pictures relating to the type of environment, the decor, the lighting, the table layout, uniforms of staff. All matching your own chosen food concept, these must be incorporated in the presentation and can be used with further explanation. For the presentation you have to cover the following points... 3.1 Justify a menu design to reflect the menu compilation and recipe development 3.2 Justify the development of the food service environment to support the menu, recipe and service style 4.1 Show the findings of you research of customer requirements for a new food concept 4.2 Justify your choice of new food concept 4.3 Make recommendations on launch/implementation of your new food concept 4.4 Review own performance in relation to developing and implementing new food concepts. M2: Select/design and apply appropriate methods/ techniques in the planning development of a menu. and D1 Use individual critical reflection which is to be added in the report, to evaluate the success in of the event and identify issues to be addressed for future events. Demonstrate that self-criticism of approach has taken place within your reflection. Unit 25 Menu planning and product Development assignment brief Nelson College London Achievement of Distinction Grade Pass, Merit and Achievement of a Pass grade: A pass grade is achieved by meeting all the requirements defined in the assessment criteria for pass for each unit. Achievement of a merit grade To achieve a merit grade you must achieve a pass grade and also your essay/assignment/coursework demonstrates your abilities and skills in the following areas: M1 identify and apply strategies to find appropriate solutions M2 select/design and apply appropriate methods/ techniques M3 present and communicate appropriate findings Grade Merit Descriptors: Indicative Characteristics M1 Identify and apply strategies to find appropriate solutions M2 Select/design and apply appropriate methods/techniques M3 Present and communicate appropriate findings effective judgements have been made complex problems with more than one variable have been explored an effective approach to study and research has been applied relevant theories and techniques have been applied a range of methods and techniques have been applied a range of sources of information has been used the selection of methods and techniques/sources has been justified the design of methods/techniques has been justified complex information/data has been synthesised and processed appropriate learning methods/techniques have been applied the appropriate structure and approach has been used coherent, logical development of principles/concepts for the intended audience a range of methods of presentation have Unit 25 Menu planning and product Development assignment brief Nelson College London been used and technical language has been accurately used communication has taken place in familiar and unfamiliar contexts The communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used. NOTE: Your overall work must show the indicative characteristics of ALL 3 Ms to achieve a Merit i.e. M1 + M2 + M3. Not just the ones mentioned as example in the tasks above. Achievement of a distinction grade To achieve a merit grade you must achieve merit grade and also your essay/assignment/coursework demonstrates your abilities and skills in the following areas: D1: use critical reflection to evaluate own work and justify valid conclusions D2 take responsibility for managing and organising activities D3 demonstrate convergent/lateral/ creative thinking Grade Indicative Characteristics Descriptors:Distin ction D1 conclusions have been arrived at through Use critical reflection synthesis of ideas and have been justified to evaluate own the validity of results has been evaluated work and justify valid using defined conclusions criteria self-criticism of approach has taken place realistic improvements have been proposed against defined characteristics for success D2 Take responsibility for managing and organising activities autonomy/independence has been demonstrated substantial activities, projects or investigations have been planned, managed and organised activities have been managed the unforeseen has been accommodated the importance of interdependence has been recognised and achieved Unit 25 Menu planning and product Development assignment brief Nelson College London D3 Demonstrate convergent / lateral / creative thinking ideas have been generated and decisions taken self-evaluation has taken place convergent and lateral thinking have been applied problems have been solved innovation and creative thought have been applied receptiveness to new ideas is evident effective thinking has taken place in unfamiliar contexts NOTE: Your overall work must show the indicative characteristics of ALL 3 Ds to achieve a Distinction i.e. D1 + D2 + D3. Not just the ones mentioned as example in the tasks above. Submission Instructions: Reasonable consideration will be given in the case of failure to submit the assignments on time due to any medical reasons. ( Provided the sufficient medical proof is made available at the time of exemption) Late submissions are not allowed and will be penalised. There is no word limit for this assignment, however, we would expect to you complete the assignment within approximately 3000 words excluding references. Referencing should be provided in Harvard Style referencing. The assignments should be completed in Font Type: Time New Roman/Arial with Size 12 and 1.5 spacing between lines. Appendix A: Plagiarism and Collusion Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context the definition and scope of plagiarism are presented below: Unit 25 Menu planning and product Development assignment brief Nelson College London \"Using the work of others, without acknowledging source of information or inspiration. Even if the words are changed or sentences are put in different order, the result is still plagiarism\". (Cortell 2003) Collusion describes as the submission of work produced in collaboration for an assignment based on the assessment of individual work. When one person shares his/her work with others who submit part or all of it as their own work. Appendix B: Harvard Referencing System Any information that is not yours needs to be referenced or else turns to be plagiarism. Copying from someone's work can be unintentionally if you are unaware of the rules of acknowledging and referencing direct quotations. The Harvard system of citation requires you to acknowledge certain information which are mainly the surname and year of publication within the text. For example According to Bell (1999), as you write up your research you will use a citation to indicate in your text the source of piece of information... The authors and publication information cited within the main body of your work must be listed in the reference list. For example: Bell, J. (1999) 'Doing your research Project'. (3rd Ed) Buckingham: Open University Press Detailed guidance on the Harvard Referencing System (HRS) is available on the Virtual Tutor (VT). Unit 25 Menu planning and product Development assignment brief Nelson College London Learning outcomes Specification and Learning Outcomes LO1 Understand factors that influence menu planning decisions assessment criteria from Unit Assessment Criteria for Pass 1.1 discuss the principles of recipe development 1.2 assess factors that influence menu planning decisions 1.3 discuss factors that influence service methods LO2 Understand menu product development planning processes 2.1 discuss the stages of menu product development planning 2.2 evaluate influences on the development process LO3 Be able to apply design principles within a food service environment 3.1 justify a menu design to reflect the menu compilation and recipe development 3.2 justify the development of the food service environment to support the menu, recipe and service style LO4 Be able to develop specific and actionable recommendations for a new food service concept 4.1 research customer requirements for a new food concept 4.2 justify choice of new food concept 4.3 justify recommendations on launch/implementation of new food concept 4.4 review own performance in relation to developing and implementing new food concepts Unit 25 Menu planning and product Development assignment brief