Documents

AB349H1 The Contemporary Hospitality Industr1.docx

Description
AB349H1 The Contemporary Hospitality Industry Submission Front Sheet Assignment Code: …AB349H1… Programme: BTEC Higher National Diploma in Hospitality Management Unit Title and Number: The Contemporary Hospitality Industry (Unit 1) QFC Level and Credit value: 5; 15 credits; Unit Code: L/601/1788 Module Tutor: Pratika Teyssedou Email: p.teyssedo
Categories
Published
of 11
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
Related Documents
Share
Transcript
  AB349H1 The Contemporary Hospitality Industry  Submission Front Sheet Assignment Code: …AB349H1…  Programme: BTEC Higher National Diploma in  Hospitality Management  Unit Title and Number: The Contemporary Hospitality Industry (Unit 1) QFC Level and Credit value: 5; 15 credits; Unit Code: L/601/1788 Module Tutor: Pratika Teyssedou Email:  p.teyssedou@mrcollege.ac.uk   Date Set: 20 th  September 2016 Name: ………………………………………….  Registration Number: ……………………………………………  Date: ……………………………………………   Learner’s statement of authenticity   Student’s Name: _______________________Student’s ID Number: ___________________ I certify that the work submitted for this assignment is my own. Where the work of others has been used my work then credit has been acknowledged. I have identified and acknowledged all sources usassignment and have referenced according to the Harvard referencing system. I have read and undePlagiarism and Collusion section provided with the assignment brief and understood the conseq plagiarising. Signature: ___________________ Date: ___/___/__ Is this a First Submission or Second Submission ? words Word Count (max.5000) % Turnitin Score  Complete and copy this page and add it as the front sheet to your online submission   Part 2 Assignment Brief    ASSESSMENT FRONT SHEET A   Programme: BTEC Higher National Diploma in Hospitality Management Unit Title and Number: The Contemporary Hospitality Industry (Unit 1) QFC Level and Credit value: 5; 15 credits Module Tutor: Pratika Teyssedou Email: p.teyssedou@mrcollege.ac.uk Date Set: 20 th  September 2016 Key Dates     Distribution Date : …20 th  September 2016 Formative assessment dropbox opens 7 th  November to 11 th  December 2016 Final Submission Date (Full Assignment): 20 th  December 2016   Introduction   The hospitality industry consists of companies within the  food services , accommodations, recreation, and entertainment sectors. It is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. The hospitality industry is growing fast, but it is also changing. Some people say that you have only to look at the  USA to see where the British hospitality industry is going: fast food and lots of it, theme parks and themed restaurants, so many eating places that dining out becomes as common as dining in, and an emphasis on customer service. Using relevant information, theories and examples, you need to a formal report which will describe the current state of the hospitality industry then develop an analysis of trends affecting the industry. It would be good to use current examples from the hospitality related organisations (i.e. hotels, resorts, cruise liners, time-shares etc.) to support your work. There are four learning outcomes to this unit:   1.   Understand the current structure of the hospitality industry 2.   Understand staffing in the hospitality industry 3.   Understand recent developments affecting hospitality  4.   Be able to recognise potential trends and developments in hospitality ASSESSMENT TASKS  Learners are encouraged to be familiar with the assessment criteria and contextualised grade descriptcompleting these tasks. Task A Research report describing the hospitality industry     Carry out research into the Contemporary Hospitality Industry. Using your research, produce a written report of your findings include: a) An analysis of the structure of the current scale, scope and diversity of the hospitality industry (AC 1.1)  b) A discussion of the organisational structure of different hospitality industries (AC 1.2) c) An assessment of the role of hospitality related organisations and professional bodies in the hospitality industry (AC. 1.3) d) An assessment of the staffing requirements of different hospitality industries (AC 2.1) e) A discussion of the roles, responsibilities and qualification requirements of hospitality staff (AC 2.2) f) An discussion of the current image of the industry (AC. 3.2) Word count: for task A. 2000-2500 words Task B Review of recent development  Provide a written account demonstrating your understanding of the changes affecting the Contemporary Hospitality Indus provide : a)An analysis of operational, managerial and legislative issues resulting from recent developments affecting the hospitality industry (AC. 3.1)  b)A justification of predicted future trends and developments in hospitality (AC 4.1) c)An impact analysis for the predicted trends and developments (AC 4.2) Word count: for task B. 1000-1500 words  GRADING DETAILS   Achievement of a pass grade  A pass grade is achieved by meeting all the requirements defined in the assessment criteria for each individual unit. Achievement of a merit or distinction grade  All the assessment criteria and merit grade descriptors need to be completed within a unit to achieve a merit grade. All the assessment criteria, merit and distinction grade descriptors must be completed within a unit to achieve a distinction grade. Grade Descriptors   Indicative Characteristics   Contextualised Grade GuMERIT   M1 Identify and apply strategies to find appropriate solutions.    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 AC 1.3; AC 2.1 M2 Select / design and apply appropriate methods/techniques    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 AC 1.1; AC 1.3
Search
Tags
Related Search
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks