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MFB402: Managing Food and Beverage Operations
Term 3, 2018
MFB402: Managing Food and Beverage Operations

Unit Learning Outcomes

a. Undertake and reflect critically upon food and beverage management functions including concept,
costing, strategy and marketing.
. Critically reflect upon the key skills and resources needed and applied in food and beverage
operations
c. Evaluate the changing nature of environmental, social, technological and legal trends, influencing
hotel and food and beverage operations
d. Critically reflect upon the tangible and intangible nature of food and beverage operations.
Assessment Summary

Assessment Type Weighting Due Learning
Outcomes
Business Report
5,000 words

60%

Week 5
5 August 2018
Week 10
9 September
2018
a, b, c, d
Applied Learning 40% Intensive
mode during
term
XXXXXXXXXXAssessment 1- Business Report (60%of total grade)

There are two (2) submissions for this assessment. Students are required to complete both submissions within
the time stipulated.
1. Individual Business Report (30% of Total Grade) – Week 5
The hospitality industry, and specifically food and beverage establishments, have increased their involvement
in matters of sustainability during the past decade. Due to stakeholders’ pressure, businesses are now expected
to rethink their product, operations and practices in a way that contributes to environmental, social and
economic sustainability.
https:
www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants
In your report you will investigate the concept of sustainability and its impacts on food and beverage
operations and management. Specifically, in your analysis you will include the following:
• A definition of Sustainability and discussion on the concept of triple bottom line, Planet,
People, Profit.
• Discuss how this trend affects the food and beverage operations and their management
from a consumer and operator perspective.
• Investigate and give examples of practices that food and beverage establishments, whether
Australian or international, are utilising to address this trend.
• Critically reflect on the role that these sustainable practices have in enhancing food and
everage establishments profitability and creating organisational competitive advantage.
https:
www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants
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• Provide meaningful recommendations for food and beverage operators regarding this trend.
Assessment Style: Business Report (50%) (3,000 words)
Submission Date: Week 5
Date: Sunday 5 August 2018 – 11.59pm


2. Group Business Report Submission 2 + Presentation (30% of Total Grade) – Week 10
Case Study of BMIHMS F&B Consulting (Please see separate Case Study material)
Written Report: You will be asked to investigate the case study, identify and contextualize
the issues through academic literature, create solutions and provide recommendations. This
assessment has three purposes for your learning: First, as a group project it is designed to be
a tool for learning leadership skills including group decision making, conflict resolution,
interpersonal communication, and critical analysis. Second, writing is an important skill in
any profession and this is an opportunity for you to hone your writing skills. Finally, this
assignment also provides you an opportunity to utilise all the skills and knowledge you have
gained through this subject in a very practical way, which very much resembles what food
and beverage managers commonly do in real life.
Oral Presentation: Your presentation will be held on Monday 3 September and your group
of 3 is given a maximum of 10 minutes and 10 slides to represent the following:
• Your findings
• Key issues
• Solutions
• Recommendations
Assessment Style: Group (groups of 3) Business Report (40%) (5,500 words) + 10 minutes
Oral Presentation (10%)
Submission Date: Week 10
Oral Presentation Date: Monday 3 September 2018 – 11am
Written Report Date: Sunday 9 September 2018 – 11.59pm


Submission Guidelines:
1. Typed and formatted following the Assessment Structure Style Guide and uploaded to
Turnitin on time on the due date.
2. The total word count, excluding executive summary and references, must be within 10% (+
or -) of the assessment word count.
3. To be submitted in electronic form as a word-processed file to http:
www.turnitin.com
4. You are expected to refer, in text, to a minimum of twelve (12) academic journal articles or
industry journal articles or relevant textbooks, plus other credible sources as required, in
order to show competency in the assessment.
5. All referencing must be in accordance with the Academic Writing Guide: APA 6th Edition
on SharePoint.
6. A TUA cover sheet to be attached to your paper
(Individual assessment cover sheet , Group assessment cover sheet)
7. See marking ru
ic below, you do not need to attach this ru
ic to your submissions.
NOTE: For the group assessment, only one copy of the report is to be submitted to Turn-it-in
with all group members name of the cover sheet, and a BMIHMS Peer Evaluation form must be
completed and submitted to the lecturer in your lecture in Week 10 or emailed to your lecturer.


https:
laustu.sharepoint.com/sites
mportal/BMIHMS/BMAcademic/LHS/Shared%20Documents/Assessment%20Structure%20style%20Guide%20Jan%202018.pdf
http:
www.turnitin.com
https:
laustu.sharepoint.com/sites
mportal/BMIHMS/BMAcademic/LHS/Shared%20Documents/Academic%20Writing%20Guide%20APA%206th%20ed.% XXXXXXXXXXpdf
https:
laureate-au.blackboard.com
cswebdav/institution/Groupwide/Policy%20and%20Procedures/TUA%20Forms/TUA%20FM_AC_003%20Assignment%20Cover%20Sheet.pdf
https:
laureate-au.blackboard.com
cswebdav/institution/Groupwide/Policy%20and%20Procedures/TUA%20Forms/TUA%20FM_AC_004%20Group%20Assignment%20Cover%20Sheet.pdf
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Assessment 2 – Applied Training
To understand the importance and relevance of Food and Beverage to Hotel Operations
Management you will be participating in a series of workshops and an intensive block release
program in Food & Beverage with an emphasis on Service Operations. The program will give you a
true awareness of the front of house operational areas with a food & beverage focus. The areas you
will operate in include the learning at the Town Hall campus and your applied learning at William
Blue Dining.
Student Performance
Whilst a student in the applied learning environment your performance will be monitored. Your
performance is not only about the skills you are learning it is also about your professional approach
to the Food & Beverage environment. Performance attributes include attendance, punctuality,
grooming, and participation. Other elements of assessment on include your preparation, customer
service, teamwork, communication, beverage preparation and coffee making skills
Note: The Food and Beverage Trainers will provide further details regarding your applied training
including rosters, timetables and duties.
Please refer to the Assessment Ru
ic located on Page 7 of this document
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Managing Food and Beverage Operations (MFB402)
Weekly Topic Outline
Term 2 2018

Week Date Lecture Topic Time
1 02/07 Orientation Week
(see schedule for details)
2 09/07 Introduction to the course/subject
Size and Scope of F&B Operations
XXXXXXXXXX
3 16/07 Industry Trends and the Future of Dining

XXXXXXXXXX
4 23/07 F&B Management
Restaurant Concepts
XXXXXXXXXX
5 30/07 Menu and Beverages

XXXXXXXXXX
6 06/08 Events and Functions Catering

XXXXXXXXXX
7 13/08 Staffing and Labour Management

XXXXXXXXXX
8 20/08 Food and Beverage Finance and Revenue
Management
XXXXXXXXXX
9 27/08 Marketing and Strategic F&B Management

XXXXXXXXXX
10 03/09 Managing the Meal Experience

XXXXXXXXXX
11 10/09 No Classes




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MFB402 – Managing Food and Beverage Operations Individual Report Assessment Criteria
FAIL PASS CREDIT DISTINCTION HIGH DISTINCTION
Criterion 1
Quality of
Research (20%)
Research based only on a
few or i
elevant
secondary sources. Fails
to meet minimum
eferencing requirements.
Research based on few but
elevant secondary sources
mostly emphasising limited
perspective.
Research based on adequate
number of relevant secondary
and primary sources
epresenting all perspectives in
general terms.
Research based on important secondary
and primary sources representing all
perspectives and identifying different
perspectives.
Research based on numerous important
secondary sources, emphasis on
primary sources representing all
perspectives, identifying different
perspectives and contradictions.
Criterion 2-3
Level of analysis
and application of
concepts (40%)
Analysis mostly absent;
Lack of understanding of
concepts from readings or
just mentioning the terms
without showing
understanding.
Use of terms relevant to
analyse the subject matter,
showing some comprehension
ut only a generalist
understanding.
Identifying different
perspectives; discussing them
and identifying the differences
etween them. Using concepts
with a good understanding
Discussing concepts and different
perspectives integrating the relations
etween them and extracting
implications from differences and
similarities.
Outstanding at discussing different
perspectives, expertly integrating the
elations between them and extracting
implications from differences and
similarities.
Criterion 4
Critical, reflective
thinking and
substantiation of
argument (20%)
Poor use of argument and
absence of critical
thinking and/or reflection.
Minimal but convincing use
of argument to substantiate
the points under discussion.
Some attempt at critical
eflection.
Actually being reflective,
producing a good interpretation
of issues under evaluation.
Adequate substantiation of
argument.
Very informative, producing a good
interpretation of issues under
evaluation, comparative analysis
Answered Same Day Jul 28, 2020 MFB402

Solution

Sarabjeet answered on Jul 30 2020
120 Votes
Running head: Sustainability Report
Subject code MFB402: Managing Food & Beverage Operations
Sustainability Report
Student Name
University Name
Unit Name
Unit Code
Executive Summary
The hospitality industry and specifically food and beverage establishments have increased their involvement in matters of sustainability during the past decade. Due to stakeholders’ pressure, businesses are now expected to rethink their product, operations, and practices in a way that contributes to environmental, social and economic sustainability. This report highlights sustainability and triple bottom line the concept, Planet, People, and Profit. How this trend affects the food and beverage operations and their management from a consumer and operator perspective. Investigate and few examples of practices that food and beverage establishments, whether Australian or international, are utilizing to address this trend is also included in this report. Finally, this report reflects the role that these sustainable practices have in enhancing food and beverage establishments’ profitability and creating an organizational competitive advantage.
Contents
List of Figures    4
1.0    Introduction    5
2.0    Sustainability Business Report    5
Sustainability    5
Concept of triple bottom line, Planet, People, Profit    6
Trend affects the food and beverage operations and their management from a consumer and operator perspective    7
Major sustainability concerns or issues in the F&B industry    8
Examples of practices that food and beverage establishments    8
Role that these sustainable practices have in enhancing food and beverage establishments    12
Conclusion    13
Recommendations    13
References    15
List of Figures
Fig 1: Sustainable Practices…………………………………………………………10
Fig 2: Environmental and economic practices……………………………………..11
Fig 3: Social Practices………………………….……………………………………..11
Fig: 4: Environmental Practices……………………………………………………..12
1.0 Introduction
Sustainability is presently a major topic in the Food and Beverage industry. International F&B companies are pushing to make their companies more sustainable moreover to reduce their environmental impact. However, they still use limited tools to limit their structure to comply with their sustainability standards. Australia defines sustainable development just as the development of “the cu
ent needs without compromising the future generation’s capability to meet all their needs”. Therefore, a sustainable food chain means that if F&B want to make sure a safe, environmentally sustainable as well as healthy food supply, the whole food chain should be resilient and competitive. If F&B is to develop a truly sustainable food chain, there are many challenges that need to be overcome. It is estimated that agricultural production accounts for 17% to 32% of worldwide greenhouse gas emissions; about 30-45% of produced food and beverage is wasted, but malnutrition is still widespread, and food processing basically accounts for 30% of global water use. The evaluation of sustainability should take into account economic, environmental, and social impacts. In this study, the complexity and challenges of building and implementing business cases integrate social and environmental aspects into the business strategy of F&B industry operations and management. The study included investigating the concept of sustainability and its impact on food and beverage operations and management.
2.0 Sustainability Business Report
Sustainability
Sustainability has been a frequent reference for companies, non-profit organizations, and governments over the past decade, but measuring the extent to which an organization can sustain or pursue sustainable growth can be difficult. Today's food and beverage industry become more competitive. As firms in various industries compete and develop sustainability, they become an important issue. Sustainability issues or problems in the food industry cover several topics related to environmental, economic, and social contexts. The catering industry's focus on the sustainability means they are working with firms which help them to develop plans which combine enduring profitability with utmost social responsibility along with environmental protection. The field of sustainable development has grown rapidly in the last few years as it has become increasingly important in various economic sectors. Due to these new or fresh trends in the sustainability, the F&B sector has been under very high pressure to adapt markets new trends and demands. The ever-increasing value of the business community in these issues, whether in the context of the environment, society or economy, has become a very competitive factor affecting the strategies adopted by enterprises and their positioning methods, enabling companies to assume new roles and responsibilities... Therefore, in order to realign its market performance, the company began to include the trends and concepts of sustainable development while maintaining its commitment to measure and monitor performance. In this view, many sustainable practices or regulations have been adopted in order to promote sustainable development and reduce environmental impact while still allowing for business growth. In addition, several indicator-based plans or projects have become a basis for an operational paradigm that adapts organizations to a sustainable economy due to the need for monitoring and measurement.
Concept of triple bottom line, Planet, People, Profit
Three pillars of sustainable development
One method to seem at sustainable development is to consider three pillars of sustainable development. Under this move, companies seek a balanced move toward achieving long-term environmental, social, and economic goals.
People: Social pillar of sustainable development
The social aspect of sustainable development is to focus on individual needs according to group needs. Various companies do differently, and some of the most successful corporate sustainability initiatives take a company-related approach: Social programs include market-specific skills training programs, sustainable agriculture and food processing, labor safety programs, and women's empowerment initiatives. Food and beverage industry is committed to addressing the impact of the community of its operations, in which the water scarcity su
ounding the factory, health and welfare of the community, and land management respecting the rights of local people. The F & B industry supports the collection of time, money and items of donation as well as employee volunteers, in support of gifts, disaster relief and recovery schemes, in support of their social and community work. The company providing energy-saving technology information for schools, medical clinics and advanced living facilities is the first (Engida, Rao, Berentsen & Oude Lansink, 2018).
PLANET: Environmental pillar of sustainable development
Environmental stability occurs when processes, systems and activities minimize the impact of institutional facilities, products and operations on the environment. For renewable resources, the rate of harvesting should not be high at revival rates. For pollution, the amount of waste generated by the project should not be more than the environmental disassembly capacities. For renewable resources, it is necessary to compare renewable options for minimal source of renewable resources. Environmental initiatives in the catering industry include importing green and yellow plants, reducing waste, reducing plastic bags, and managing energy costs, reducing ca
on footprints. The food and beverage industry has introduced four priorities to manage or control environmental sustainability: water, agricultural materials, production and distribution, and special packaging for its food and beverage business (Engida, Rao, Berentsen & Oude Lansink, 2018)  .
Profit: Economic pillar of sustainable development
Financial stability is used to define strategies that encourage the use of socio-economic resources. A sustainable financial model offers equitable distribution and efficient resource allocation. In order to provide long term benefits and to make profits, we encourage you to use our concept in an effective and responsible manner. Profitable businesses are...
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