Advanced Diploma in Hospitality and Food and Beverage Management

Associated Assessment Criteria for Exit Level Outcome 1

• Contextualise and interpret integrated knowledge of the main areas of Hospitality/food and beverage Management, including an understanding of an ability to apply and evaluate the key terms, concepts, facts, principles, rules and theories of Hospitality/food and beverage through the scope of knowledge.
• Identify, analyse, critically reflect on and address complex problems, applying evidence-based solutions and theory-driven arguments.
• Demonstrate research skills relevant in the Hospitality/food and beverage field of practice or profession following legitimate research design.
• Develop and communicate one's own ideas and opinions in well-formed arguments, using appropriate academic, professional or occupational discourse.
• Take decisions and act ethically and professionally and the ability to justify these decisions and actions drawing on appropriate ethical values and approaches with a supported environment.

Associated Assessment Criteria for Exit Level Outcome 2

• Understand and demonstrate business strategy in the context of a hospitality/food and beverage business.
• Construct a review of literature in the form of journal articles of the five stages of a strategy to demonstrate a wider learning and value of strategy as it pertains to a hospitality/food and beverage business.
• Demonstrate knowledge of the content of an environmental scan as it applies to the hospitality/food and beverage industry and environments and demonstrates the expertise of the analysis of the information using the Strengths, Weaknesses, Opportunities, and Threats (SWOT) or Strengths, Opportunities, Aspirations, and Results (SOAR) models.
• Develop direction for a hospitality/food and beverage business by showing the understanding of the construction of a mission with the associated values, beliefs, and ethos of a hospitality/food and beverage business.
• Formulate a hospitality/food and beverage business strategy and objectives with the necessary action plans to achieve the strategy and objectives set.
• Demonstrate the implementation process using leadership and management skills to motivate teams to perform to achieve the strategy and objectives in a hospitality/food and beverage business.
• Demonstrate a working knowledge of e-commerce and social media marketing.
• Demonstrate how to use marketing research to improve hospitality/food and beverage marketing strategic decisions.
• Identify and describe consumer behaviour pattern to assist with hospitality/food and beverage strategic decisions.
• Explain the segmentation process and analyses of the segment(s) to assist with strategic decisions in a hospitality/food and beverage business.
• Understand the use of the market instruments to develop hospitality/food and beverage marketing strategy.
• Demonstrate how the changes in the product/service life cycle of hospitality/food and beverage products/services will impact the hospitality/food and beverage marketing strategy.

Associated Assessment Criteria for Exit Level Outcome 3

• Understand the importance and the application of an environmental audit in a hospitality/food and beverage environment.
• Investigate industry environmental policies and design and set up your own environmental policy in a hospitality/food and beverage industry environment.
• Analyse in-depth the interventions hospitality/food and beverage industry environments have put in place relating to environmentally conscious technological installations, construction methods, procurement and operational practices relating to chemical usage, water, waste and energy.
• Design an eco-friendly restaurant/kitchen/hotel in conjunction with environmental specialist consultants.
• Understand all safety and security standards, relating to greening, that must be applied in a hospitality/food and beverage industry environment which will ensure compliance with legislation.
• Evaluate the financial implications that greening has on the bottom line.

Associated Assessment Criteria for Exit Level Outcome 4

• Understand, analyse and implement inventory management in a food service establishment from a managerial aspect. Includes detailed purchasing and inventory controls.
• Plan and design a food and beverage facilities and implement in-depth people management to improve productivity and profitability in a food service establishment.
• Understand and focus on the managerial aspects of food and beverage operations.
• Apply learning from the subject Food and Beverage Operations.
• Acquire the relevant knowledge and skills in the service and production of food and beverage and restaurant operations.

Associated Assessment Criteria for Exit Level Outcome 5

• Design and develop a written research project culminating in an oral presentation of complex ideas and arguments in scholarly and professional contexts of food and beverage studies.
• Integrate the learning experiences into a coherent, focused project that effectively blends theory and practice.
• Promote collaborative learning, build mutual understanding and a greater breadth of perspectives on the topics and issues under investigation.
• Improve problem-solving and presentation skills within the food and beverage studies context.

Associated Assessment Criteria for Exit Level Outcome 6

• Demonstrate a critical understanding of the research process considering the range of research methodologies applied within the discipline hospitality/food and beverage in food and beverage management.
• Generate a research problem statement and background, research question(s), aim(s) and/or objective(s) deliberating the relevance, scope, feasibility, etc. for the provided research.
• Critically reflect on the information gathering, data management and assimilation processes of constructed research tools in the disciplinary field.
• Present an apt research design and methodology for an investigation to resolve a concern and/or issue in consumer science in food and nutrition considering the range of methods of inquiry applied in the disciplinary field.
• Conceptualise gathered data/findings in the disciplinary field to present fitting conclusions and recommendations for the gathered information on the research problem.

Integrated Assessment

• A system of integrated, continuous assessment is used.
• Formative assessments such as class discussions, presentations, self-reflection paragraphs, take place during the process of teaching and learning.
• Summative assessment is formalised assessment e.g. individual/group projects which are used to indicate whether the outcomes of the subject and ultimately the Exit Level Outcomes of the qualification have been reached.
• The qualification will be awarded to a learner who has provided evidence to the satisfaction of the assessors that the stated Exit Level Outcomes have been achieved.
• All assessments integrate knowledge, skills, attitudes, abilities and applied competence that link to subject outcomes.