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Friday, May 1, 2020

Unit 25 Menu Planning and Product Development

This unit aims at developing the understanding of learners in the field of professional menu planning with respect to its objectives and principles. This unit would inculcate a wide range of hospitality scenarios for exploration of the development of a new product from the perspective of consumers. This includes considerations to physiological, cultural, socio-economic, psychological, and other dimensions. This also provides an insight into the market research of the process including analysis of competitors and designing of promotional strategies for acquiring success in the overall process. This would further help the learners to develop management skills for developing new menu products.

Unit 25 Menu Planning and Product

Learning outcomes

1         Understand factors that influence menu planning decisions
2         Understand menu product development planning processes
3         Be able to apply design principles within a food service environment
4         Be able to develop specific and actionable recommendations for a new food service concept

Unit 25 Menu Planning and Product

LO1 Understand factors that influence menu planning decisions
This section provides an insight into understanding the aspects that influence decisions regarding menu planning. The learners would know the principles and policies they are required to comply with while planning a certain menu. They are also required to comply with certain factors such as taste, texture, color, seasonal factors, appearance, and commodity planning. They would acquire knowledge of inculcating creativity in cookery styles by maintaining the nutritional composition while developing new recipes. The learners would also understand the standards they need to meet in order to acquire good food systems.

LO2 Understand menu product development planning processes
This section helps the learners to acquire an understanding of the planning process of the development of a menu product. The learners would be able to generate ideas regarding their strengths and weakness on the basis of SWOT analysis and also would know the consumer and market trends and their habits and patterns. This section would also provide an overview of the screening and concept of testing. The learners would be able to understand the importance of analysis of the market so as to acquire an idea regarding selling price to earn profits and increase sales volume. They would also acquire knowledge about the impact of a newly developed product through value analysis and product cost.

Unit 25 Menu Planning and Product

LO3 Be able to apply design principles within a food service environment
In this section, the learners would be able to understand the methods of applying design principles within the food industry. They would further be able to get an idea regarding the presentation of the menu and the ways to attract customers by providing good ambiance including good decoration, lighting, and music.

LO4 Be able to develop specific and actionable recommendations for a new food service concept
This section would provide an insight into recommendations that could be incorporated within the food environment so as to enhance the quality of products and services. This section would help the learners to acquire a good understanding of project management maintaining risks so as to come up with quality service.

Unit 25 Menu Planning and Product

Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand factors that influence menu planning decisions	discuss the principles of recipe developmentassess factors that influence menu planning decisions discuss factors that influence service methods
LO2 Understand menu product development planning processes	discuss the stages of menu product development planning evaluate influences on the development process
LO3 Be able to apply design principles within a food service environment	justify a menu design to reflect the menu compilation and recipe development justify the development of the foodservice environment to support the menu, recipe and service style
LO4 Be able to develop specific and actionable recommendations for a new food service concept	research customer requirements for a new food concept justify the choice of new food concept justify recommendations on launch/implementation of new food concept review own performance in relation to developing and implementing new food concept, suggesting improvements

Unit 24 Brewing Science

This unit introduces an understanding of microbiological, physical, and biochemical aspects of brewing technology. This also helps the learner to understand the flexibility of delivery services. This also provides an understanding of the appreciation and knowledge of fermentation systems. Thus, the learners would acquire an idea of fermentation technology, brewing, and the licensed trade sector. This would further help the learner to apply it in practical life experience. Apart from this, this unit would help the learners to produce an idea of microbiology to the biochemistry of mashing, malting, and conversions, associated systems of quality control, and acquaintance of understanding of fermentation.

Learning outcomes

1         Understand fermentation systems
2         Understand the biochemistry of malting, mashing, and conversions in the copper
3         Understand yeast physiology and microbiology
4         Be able to identify fermentation and associated quality control systems

Unit 24 Brewing Science

LO1 Understand fermentation systems
In this section, learners would acquire in-depth knowledge of fermentation systems. They would further be able to understand microbial grouping with respect to microbial form and range. An understanding of the concept of unicellular fungi and its importance for the process of fermentation would also be acquired by the learners especially the involvement of Saccharomyces species. Apart from this, this section would provide information about the history of the advancement of fermentation. This includes the dynamics of aerobic and anaerobic respiration, several metabolic pathways of respiration, principal steps involved in brewing, and steps for controlling fermentation.

Unit 24 Brewing Science

LO2 Understand the biochemistry of malting, mashing, and conversions in the copper
This section would help the learners to acquire an understanding of the biochemistry of mashing, malting, and conversions. In this, they would learn about barley physiology, wort composition, malting process, mashing process, variety of hops, the biochemistry of hops, the involvement of copper, and other controlling methods. The learners would further understand the choice of cereals and different controlling methods during the conduction of different procedures.

Unit 24 Brewing Science

LO3 Understand yeast physiology and microbiology
In this section, learners would understand the microbiology and physiology of yeast. This would also help them to identify the appropriate species for the process of fermentation such as Saccharomyces carlsbergenesis, Saccharomyces cerevisiae, and Saccharomyces uvarum. They would also acquire an idea regarding the way yeast affects the metabolites of the product of fermentation. An understanding of the role of exoenzymes and cell permeability, as well as the importance of aeration to the fermentation process, would also be enclosed in this section.

Unit 24 Brewing Science

LO4 Be able to identify fermentation and associated quality control systems
This section helps the learners to identify the quality control systems that could be implemented during the fermentation procedure. They would acquire an understanding of physical and industrial control systems such as determining the effect of variation of temperature control on yeast physiology and the quality of end product. They would also gain knowledge of the influences of beer flavor and its biochemistry.

Unit 24 Brewing Science

Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand fermentation systems	discuss the microbial range and form evaluate the basic biological concepts of fermentation design discuss the principal steps of the brewing process
LO2 Understand the biochemistry of malting, mashing, and conversions in the copper	discuss the role of barley in the malting process, highlighting the biochemical changes in the malting and mashing process justify the practical controls and monitoring systems needed to ensure uniformity of clarified wort ‘run-off’ discuss the variety of hops availablediscuss the biochemical conversions that take place during the boiling and hopping process evaluate the practical systems used to maximize flavor and color profiles and ensure uniformity of the end product
LO3 Understand yeast physiology and microbiology	analyze the physiological and economic role played by yeasts in fermentation systems discuss the biochemical conversions affected by yeasts during fermentationdiscuss how these conversions can be controlled by environmental ‘adjustment’ assess the present and suggest future roles played by industry in the development of more active fermentation strains
LO4 Be able to identify fermentation and associated quality control systems	apply the main concepts of regulatory control of a fermentation create relevant data sources to identify SG and predict a brew’s final OGanalyse the contributory factors that determine beer flavor plan and carry out sensory and quality analysis of different beers to account for regional characteristics of similar brews in the industry

Unit 23 Law for Licensed Premises

This unit enlightens on the understanding of legislation with respect to managing licensed premises. This would also discuss the impacts of legislation on licensed premises from the perspective of management. This further makes the learner investigate the effects of licensing legislation on the premises. This would look into different types of legislation, licensed premises, and procedures that are concerned with an application for a license. This further includes an investigation on the issues of security related to the management of licensed premises. Moreover, the learners would acquire an idea of customer protection, employer liability, and aspects of misleading information.

Learning outcomes

1         Understand the effects of licensing legislation
2         Understand consumer protection
3         Understand the implications of health, safety and hygiene legislation
4         Understand the legislative responsibilities of employers in relation to staff

Unit 23 Law for Licensed Premises

LO1 Understand the effects of licensing legislation
This section would help the learners to understand the effects of licensing legislation on licensed premises. This would also focus on different types of licensed premises involved such as leasehold, managed house, freehold, outside catering, and event managing. Moreover, this section would also focus on different types of licenses such as personal license, gaming permit, premises license, and music copyright. The learners would also be able to acquire a perspective regarding the procedure involved in the conduction of licensed premises.

Unit 23 Law for Licensed Premises

LO2 Understand consumer protection
This section helps the learners to understand the importance of customer protection. They would also acquire knowledge regarding misleading information such as food labeling, prices, alcoholic strengths, advertisements, and trade descriptions. This would also enlighten on aspects of employer liability in the supply of goods and services, sales of goods, customer protection, negligence, and implications of European Union directives.

Unit 23 Law for Licensed Premises

LO3 Understand the implications of health, safety and hygiene legislation
In this section, the learners would acquire knowledge on the requirements of health, hygiene, and safety legislation in licensed premises. They would understand the responsibilities and duties of management such as complying with employer’s liability, employee’s liability, fire regulations, and risk management. Further, regulations such as health and safety, reporting of diseases and injuries, an acquaintance of first aid, and COSHH are also enclosed in this section. This section also includes regulations to food safety and hygiene such as temperature controls, requirements of food safety and offenses, enforcement, defenses, and valid registration of premises.

Unit 23 Law for Licensed Premises

LO4 Understand the legislative responsibilities of employers in relation to staff
This section helps the learners to acquire an understanding of the responsibilities of the employer towards staff complying with legislation. Employer’s responsibilities include proper working hours, valid payslips, sick leaves, contract and appointment, gratuities and service charges, insurance, holidays, employment termination, retirement, and redundancy. This also provides an idea regarding the anti-discrimination activities within the workplace with respect to sex, race and disability, membership of trade union, current issues, and equal pay to each staff.

Unit 23 Law for Licensed Premises

Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the effects of licensing legislation	discuss the different types of licensed premisesdiscuss the differences between a personal license and premises license compare the procedures for license applicationsassess guidelines on the conduct of licensed premises for use by staff
LO2 Understand consumer protection	assess the consequences of providing consumers with misleading information evaluate the extent of employer liability in the protection of consumers plan and justify a policy for ensuring that all aspects of weights and measures legislation are implemented
LO3 Understand the implications of health, safety and hygiene legislation	discuss the key components of a range of regulations discuss the duties and responsibilities associated with the management of licensed premises carry out a detailed risk assessment for one type of licensed premises evaluate the impact of food safety and hygiene legislation
LO4 Understand the legislative responsibilities of employers in relation to staff	justify the responsibilities of employers in the employment of staff discuss the key aspects of discrimination legislation

Wednesday, April 29, 2020

Unit 21 Small Business Enterprise

The unit is for identifying management performance and their impact on small business enterprises. The study would focus on different changes in the performance level. Apart from that, it would also look for development as well as the expansion of this kind of business. Further, it would draw together various related topics and allows learners to identify different plans and business objectives for incorporating proposed organizational changes. It must be ensured that all the discussions would be based on the hospitality sector. In the end, it would enable them to gather skills for improving management and overall business performance for the future aspect.

Learning outcomes
1 Be able to investigate the performance of a selected small business enterprise
The unit would investigate the level of performance within the small enterprises in which business profiles, comparative performance management, business information analysis would be analyzed. In these aspects, the study would focus on different business components, business objectives, external and internal factors, performance measurement, restrictions and constraints on the business operations, comparisons with other similar organizations regarding production, financial, marketing, sales, technology usage, and human resources. Apart from these, learners would get relevant information on different aspects such as marketing and financial information, market research, budget information, and others.

Unit 21 Small Business Enterprise

2 Be able to propose changes to improve management and business performance
From this part, learners can get vital inputs regarding different proposed management changes for improving business performance. For this, it would analyze different ways of overcoming weaknesses, maintaining existing operations, creating new opportunities, and evaluating different management personnel. In these aspects, different problem-solving strategies, different sources and professional advice, use of efficient outsourcing, debt collection, developing business strengths and market share, the significance of good consumer relationships, different areas in the niche market for further expansion, project evaluation, and research techniques would be achieved.

Unit 21 Small Business Enterprise

3 Be able to revise business objectives and plans to incorporate proposed changes
This part would evaluate different business objectives and organized business planning for future incorporation of proposed changes within operations. Within the objectives and planning, the study would analyze different aspects such as objectives structure, assessment of different objectives, developing changes in objectives, and the impact of these changes on the organizational planning. Apart from these, various business plans would be evaluated such as sales and marketing plan, financial plan, other business plans, change budgets, change in planning, forecast preparation, management system plan, evaluation, and monitoring plans for changes and performance measurement plans.

Unit 21 Small Business Enterprise

4 Be able to examine the impact of change management on the operations of the business
In the end, the study would focus on multiple impacts of changes in financial, sales, marketing, job roles, workloads, production methods, and technology usage. Apart from that, it would also be based on monitoring change effects, maintaining systems, recording the change impacts, and revising plans for future development.
Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Be able to investigate the performance of a selected small business enterprise	produce a profile of a selected small business identifying its strengths and weaknesses carry out an analysis of the business using comparative measures of performance
LO2 Be able to propose changes to improve management and business performance	recommend with justification, appropriate actions to overcome the identified weaknesses in the business analyze ways in which existing performance could be maintained and strengthenedrecommend with justification, new areas in which the business could be expanded
LO3 Be able to revise business objectives and plans to incorporate proposed changes	produce an assessment of existing business objectives and plans to revise business plans to incorporate appropriate changes to prepare an action plan to implement the changes
LO4 Be able to examine the impact of change management on the operations of the business	report on the impact of the proposed changes on the business and its personnel plan how the changes will be managed in the business monitor improvements in the performance of the business over a given timescale

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Unit 22 Cellar and Bar Operations Management

The unit aims at making the learners understand practical aspects of bar and cellar operations management which are elementary to the licensed retail trade. This would help the learners to understand the techniques of bar and cellar operation management including staffing, safety, and hygiene, operational aspects. This further focuses on the benefits of advanced technology in the bar and cellar operations. This also makes the learners understand the ethical issues that the management faces today with respect to customer and business operations. The learners would also understand the practices within the industry in the context of operations, finances, management, marketing, employment, and regulation.

Unit 22 Cellar and Bar Operations Management

Learning outcomes

1         Understand bar and cellar management techniques
2         Be able to demonstrate bar and cellar management techniques
3         Understand the impact and benefits of technological developments
4         Understand the impacts of ethical issues on bar management techniques

Unit 22 Cellar and Bar Operations Management

LO1 Understand bar and cellar management techniques
In this section, learners would be able to understand different ways to handlebar and cellar management techniques. This would also help them to understand the safety and hygienic aspects of managing the operations. This includes handling caustic solutions with respect to Control of Substance Harmful to Health (COSHH), storing of dry and wet stock. Moreover, hygienic aspects include storing of dry and cold stocks by complying with Hazard Analysis Critical Control Point (HACCP). Maintaining product quality, handling staff issues and understanding business operations would also be enclosed in this section.

Unit 22 Cellar and Bar Operations Management

LO2 Be able to demonstrate bar and cellar management techniques
In this section, the learners would be able to understand the ways to demonstrate the techniques of cellar and bar management. Techniques of cellar management include preparation of cask ales, changing of cask barrels and CO2 cylinders, maintenance and cleaning, reducing wastage and maximizing yields. Apart from this, bar management techniques include drink dispense methods, use of optics, maintaining customer relations, control of cash and stock, and consumption analysis.

Unit 22 Cellar and Bar Operations Management

LO3 Understand the impact and benefits of technological developments
This section helps the learners to acquire knowledge about the benefits and impact of technological developments. This section includes technological developments such as Electronic Point of Sale (EPOS), managing cellar system, MIS, and so on. This also sheds light on the obtained benefits from the technical aspects such as an increase in the speed of service, improvisation in customer care, controlling of stocks, and an increase in efficiency of operations. This further focuses on security systems such as CCTV, dispensing monitoring systems, and so on.

Unit 22 Cellar and Bar Operations Management

LO4 Understand the impacts of ethical issues on bar management techniques
This section helps the learners to acquire an idea regarding the impact of ethical issues in managing bar and cellar techniques. The issues could be prostitution, violence, drugs, under-age drinking, ethical marketing and promotion and special offers. This also focuses on maintaining a relationship through environmental health, trading standards, police, and local authorities.
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Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand bar and cellar management techniques	review health and safety procedures used in the cellar and bar of a given licensed trade outletevaluate the skills required to work in the bar, considering current legal and social constraints discuss the practices and procedures required to implement a system of control evaluate the operational requirements needed to ensure consistent product quality
LO2 Be able to demonstrate bar and cellar management techniques	demonstrate the use of a range of bar equipment demonstrate the use of a range of cellar equipment
LO3 Understand the impact and benefits of technological developments	evaluate technological developments and their impacts and benefits discuss potential technological developments and their likely impact
LO4 Understand the impact of ethical issues on bar management techniques	assess the influence of ethical issues on bar management techniques discuss key relationships of any licensee

Unit 20 Business Health Check

The unit would be developed for gaining an ideal understanding of the business focuses, skills, and abilities for developing plans and evaluating staff and management skills. From the unit, learners could identify various processes in carrying out a business health check. The study would be based on different techniques and the methods of their application in the business operations for tracking the overall business operational progress as well as amending the direction as per the outside and inside the scenario of any business operation at any period. The unit would also consider the different issues regarding marketing and sales, profitability, turnover, employee and customer satisfaction, service and product quality, and product development. The key aspects of various stakeholders’ interests would be taken into account within the study. It would include the concept of owners, staff, customers, backers or investors, and suppliers.

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Learning outcomes
1 Understand the focuses of the business
In this part, students would get to know about several focuses within the business operations. These focused could be long, medium and short-term, Apart from that, the study would focus on business priorities, successes, strengths, and weaknesses, stakeholder analysis, sources of guidance and advice and potential for the improvement in the overall operation. In this, different external factors would be identified regarding internal, external, threats, opportunities, and resources. Therefore, the study would help them to identify the key focuses of business operations and their implications within the ground applications of strategies.

Unit 20 Business Health Check

2 Be able to develop plans for businesses
Through this unit, learners could investigate how to make plans for the development of business. An ideal review would be done for that and it would include different aspects such as products or services, sales, marketing, finance, and staffing. Apart from that, it would also analyze several types of organizational performance, the image of the business, and record keeping. Business planning would be related to different functions like effective forecasting in productivity, service quality, sales and marketing, design, financial management, management and staff roles, monitoring performance, business laws, and legislation, risk assessment, action planning, and information handling.

Unit 20 Business Health Check

3 Be able to evaluate and develop skills of management and staff
At the ending part of the unit, students would learn how to analyze and develop internal skills as per the context of management and staff. The proper evaluation would be done in the unit in which performance monitoring, operational skills, and technical abilities, effects of recent performance on the operation, assessment of setting targets, and other information. Different development and planning could be evaluated for assessing the needs of skills, setting targets, linking skill targets to the operation targets, and pricing training and advice. Different operational support and advice like personal contracts, fees, networks, and various limitations could be achieved.
Learning outcomes and assessment criteria

Unit 20 Business Health Check

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the focuses of the business	analyze the objectives of the business explain factors that impact on the business determine potential improvements to the business organization and/or operation
LO2 Be able to develop plans for businesses	review the effectiveness of the business development plans to improve the business, justifying their value
LO3 Be able to evaluate and develop skills of management and staff	evaluate the current skills of management and staff device and justify plans for the development of skills for management and staff

Visit At : Unit 19 External Business Environment

Unit 19 External Business Environment

The study is to identify different key external factors, which affect strategic and operational development in commercial organizations. It would focus on services and other business operations like catering and hospitality, leisure and sport, and the tourism sector. It further enables learners to understand the most influencing factors on business operations. It would cover wider ranges of external elements such as social-cultural and economic changes, political and legal issues, and statutory requirements for the establishment of operations. Furthermore, the study can be helpful for learners to identify various aspects of factors’ impacts within the decision-making process for developing business communication and operation largely.

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Learning outcomes
1 Understand the impact of socio-economic change on the development of commercial organizations in a business and services industry context
From this unit, different socio-economic changes on the growth of commercial organizations would be evaluated. For that, various things must be focused on by learners. These aspects include the operational structure of the UK economy, government and economic policies, wealth, income, occupational and employment distribution, social structure, demographic trends as per the industry context. In these, students would have ideal understandings about the market structure, competitive analysis, oligopoly, monopoly and duopoly, national and local factors, aim and effects of employment policies, inflation, business structure, employment profiles, and different patterns of demand, demographic variation, and labor turnover as per the context of hospitality and travel industry.
2 Understand the effect of legal and political environments on business and service industries
Through the discussion, learners could understand different political and legal environments on services and other business sectors. In this, different government and legal structures, controllable areas, authority limits, government power affecting UK business, EU history, and its roles, relationships with the local and national government, and direct or indirect impacts of the EU on the businesses would be identified. Apart from these, the study would focus on the types of political influence, the influence of pressure groups on the government, local and national issues, UK legislations, different systems from England and Scotland, Legal system structures, the legislative process, and their implications on the operations.
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3 Understand the statutory requirements for establishing and developing a business and services operation
Besides the above discussion, learners can be able to understand different statutory requirements for developing and organizing service and business operations. This part of the unit would be based on various operations such as services, registered organizations, and others. Different types like private ownership, companies, partnership, private, public, limited by guarantee and shares, unlimited companies, and other business concepts. Apart from that, the study would have relied on other aspects such as the formation of registered organizations, structures, dissolution, statutory declaration, lists, control, and responsibilities such as directors, agents executives, and their voting rights.
Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the impact of socio-economic change on the development of commercial organizations in a business and services industry context	discuss the structure and operation of the UK economy analyze current government economic policy and its effect on business and services industries discuss income, wealth, employment and occupational distribution in relation to the provision of business and services operationsassess the demographic trends that influence employment patterns in business and services industries analyze the social structures of people employed in business and services industries
LO2 Understand the effect of legal and political environments on business and service industries	discuss the structure, operation and influence of local government evaluate the role and influence of the EU, and its impact on business and services industries assess the role of pressure groups and their political influence in relation to national and local issues analyze the legal framework within the UK, identifying the main differences between the English and Scottish systems evaluate the legislative process as it affects business and services industries at both local and national level
LO3 Understand the statutory requirements for establishing and developing a business and services operation	assess the different types and characteristics of the business that operate within the business and services sector discuss the legal processes necessary for formation and dissolution of a registered company analyze the structure and processes which determine the responsibilities and control within a registered company

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Friday, May 1, 2020

Unit 25 Menu Planning and Product Development

Unit 25 Menu Planning and Product Development

Learning outcomes

Links

Unit 24 Brewing Science

Unit 24 Brewing Science

Learning outcomes

Links

Unit 23 Law for Licensed Premises

Unit 23 Law for Licensed Premises

Learning outcomes

Links

Wednesday, April 29, 2020

Unit 21 Small Business Enterprise

Unit 21 Small Business Enterprise

Unit 22 Cellar and Bar Operations Management

Unit 22 Cellar and Bar Operations Management

Learning outcomes

Links

Unit 20 Business Health Check

Unit 20 Business Health Check

Unit 19 External Business Environment

Unit 19 External Business Environment

LINKS

Unit 19 External Business Environment

BCM 205 Operation management Amity University

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