P1 Final Exam
Task
Learning Outcomes
Pass & Assessment criteria
Indicative Guidelines
Task 1
LO1 Understand different food and beverage production and service systems
P1: discuss the size and scope of the conference and banqueting industry in the UK. (AC 1.1)
P2: analyse factors that have influenced its development. (AC 1.2)
P1. You need carry out research about the size and worth of the conference and banqueting sector of the hospitality industry. These include the diversity of venues and types of events.
P2. You will need to examine the external factors …show more content…
( AC 2.1 )
P4: discuss performance and quality review techniques used by the Conference and banqueting industry. (AC 2.2)
P3: Consider administrative procedures such as; booking diary; the contract; pricing and packaging; discounting initiatives and space utilization. What were the licensing law implications, health and safety legislation eg. Health and Safety at Work Act 1974 (HASW); hygiene regulations? Were there any religious and cultural guidelines, room design, seating plans, role of master of ceremonies?
P4: What were the evaluation and review techniques, client and guest evaluation procedures, venue appraisal and profit realization?
Individual Powerpoint presentation of 10 mins for P3 & P4
Task 3
LO3 Be able to devise menus for hospitality events
&
LO4 Be able to provide food and beverage services for hospitality events
P5: Evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet. (AC
Learning Outcomes
Pass & Assessment criteria
Indicative Guidelines
Task 1
LO1 Understand different food and beverage production and service systems
P1: discuss the size and scope of the conference and banqueting industry in the UK. (AC 1.1)
P2: analyse factors that have influenced its development. (AC 1.2)
P1. You need carry out research about the size and worth of the conference and banqueting sector of the hospitality industry. These include the diversity of venues and types of events.
P2. You will need to examine the external factors …show more content…
( AC 2.1 )
P4: discuss performance and quality review techniques used by the Conference and banqueting industry. (AC 2.2)
P3: Consider administrative procedures such as; booking diary; the contract; pricing and packaging; discounting initiatives and space utilization. What were the licensing law implications, health and safety legislation eg. Health and Safety at Work Act 1974 (HASW); hygiene regulations? Were there any religious and cultural guidelines, room design, seating plans, role of master of ceremonies?
P4: What were the evaluation and review techniques, client and guest evaluation procedures, venue appraisal and profit realization?
Individual Powerpoint presentation of 10 mins for P3 & P4
Task 3
LO3 Be able to devise menus for hospitality events
&
LO4 Be able to provide food and beverage services for hospitality events
P5: Evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet. (AC