Assessment Details
Individual Report
This is a 3,500 or more -word report based on the following:
You are required to undertake a critical evaluation of 3 specific areas of a Restaurant or Accommodation operation from the following:
• Organizational structure and staffing and HRM policy
• Product choice (food, drink, accommodation)
• Financial control systems
• Design, décor and layout planning
• Marketing, branding, and merchandising policies
• Performance Management and Metrics
Please note—do not write about a sector in general, pick one specific outlet and include only 3 of the topics and apply some of the theory learned in this module.
Assessment weighting is 90% of the module
Students must ensure that:
1. A critical review of the evidence is undertaken. It is expected that you will attempt to compare and contrast your evidence with at least some of the key theoretical frameworks taught in the module.
2. Work is presented in report format.
3. Report is properly referenced. Minimum 10 academic references in APA7 format.
4. Be critical and not descriptive.
5. The assignment requires you to begin by producing a brief introduction to the organization (summary).
