Individual Assignment
Assessment Details and Submission Guidelines
| Field | Details |
|---|---|
| Trimester | T1 2026 |
| Unit Code | HH2002 |
| Unit Title | Food and Beverage Management |
| Assessment Type | Individual Assignment |
| Weight | 40% |
| Word limit (if applicable) | 8 slides with dialogue entered on the bottom of the slide |
| Submission Guidelines | • This assignment must be submitted on Blackboard by the published due date along with a completed Assignment Cover Page. • This assignment must be in Microsoft PowerPoint format unless otherwise specified. |
| Academic Integrity Information | Holmes Institute is committed to ensuring and upholding academic integrity. All assessments must comply with academic integrity guidelines. Please learn about academic integrity and consult your teachers with any questions. Violating academic integrity is serious and punishable by penalties that range from deduction of marks, failure of the assessment task or unit involved, suspension of course enrolment, or cancellation of course enrolment. |
| Penalties | • This assessment must be submitted on Blackboard by the due date and time, as late penalties apply (refer Student Handbook). • Assessment submitted without a completed Assessment Cover Page will receive a twenty percent (20%) penalty. • This assessment must be submitted in Microsoft PowerPoint. Submissions which breach this requirement will receive a twenty percent (20%) penalty. • Assessments submitted to Blackboard via a Virtual Private Network will receive a fifty percent (50%) penalty. • Assessment submitted to Blackboard via an overseas IP address is a direct breach of the Holmes' Student Academic Conduct and Integrity Policy and will be reported for academic misconduct with associated penalties imposed. • Reference sources must be cited in the text of the report and listed appropriately at the end in a reference list using Holmes Institute Adapted Harvard Referencing method. The use of an incorrect reference method, and/or missing/incorrect citations will receive a twenty percent (20%) penalty. • For all other penalties, please refer to the Assessment Instructions listed on Blackboard. |
Individual Assignment Guidelines and Specifications
Assessment Task Brief: Operational Diagnostic Presentation
| Field | Details |
|---|---|
| Unit Code | HH2002 |
| Unit Title | Introduction to Hospitality Management |
| Purpose | This is an opportunity to address the commercial aspects of the hospitality industry. |
| Task type | Oral Presentation & Slide Deck |
| Duration of performance | 10 minutes presentation |
| Weighting | 40% |
| Slide limit | Minimum of 6 and maximum of 8 |
| Responsibility | Individual presentation |
Task Overview
You, as an individual, are an external consultant hired by Urban Eats Café & Bistro (UECB). It is a mid-sized inner-city business struggling with declining revenue and profits, inconsistent customer satisfaction, high food and beverage wastage, and a confusing and out of date food and beverage menu. Additionally high staff turnover has been a result of minor accidents in food preparation when staff were using old equipment without safety guards. These accidents have caused the premises to be investigated by Occupational Health and Safety staff and have caused bad feelings among the staff.
Your task is to deliver a professional 10-minute presentation analysing their operational issues (using Weeks 1–6 concepts) and making clear solutions to the owners.
Presentation & Structure (Max 8 Slides)
To stay within the 10-minute limit, structure your presentation into four core parts:
Part 1: Business Overview (1 Slide)
- Define UECB's operational model (daytime café vs. evening bistro) and target markets.
- Theory link: Industry structures and business types (Week 1).
Part 2: Operational Analysis (3–4 Slides)
Analyze the problems occurring at Urban Eats by grouping them into three clear pillars:
- Customer Service & Experience: Identify customer service failures and complaint-handling issues. Evaluate how these impact customer satisfaction (Week 2).
- Menu, Pricing, & Beverages: Evaluate the menu structure and pricing strategies. Identify problems hurting profitability, and assess food and beverage consistency and upselling (Weeks 3 & 5).
- Compliance & Cost Control: Identify food safety/HACCP risks. Analyze financial drains, specifically focusing on food waste and labour inefficiencies (Weeks 4 & 6).
Part 3: Actionable Recommendations (1–2 Slides)
- Provide realistic, cost-effective solutions for the key issues you identified.
- Theory link: Every solution must be justified using concepts from Weeks 1–6 and standard industry practice.
Part 4: Learning Reflection (1 Slide)
- Briefly state which key concepts you applied and which lecture topics from Weeks 1–6 were most useful for your analysis.
Presentations
There will be two kinds of presentations:
- Presentation over BlackBoard, and
- "Live in class."
Please note, even if you have been selected to present in class you must also upload your presentation onto BlackBoard.
So, to confirm "all students must upload their work over BlackBoard". Additionally 10% of students, selected randomly, will be expected to make live presentations in the classroom in front of their peers.
Assignment Requirements
The 10-minute and 8 slide limit must be strictly observed. Additionally, students are expected to:
- Use BlackBoard to upload their presentations.
- Ensure that each slide has no more than 6 points.
- Enter the dialogue that is spoken in the presentation into the bottom of the slides for assessment by the lecturer.
Additionally, during the presentation, it is important that students speak in a clear and engaging voice with eyeline aimed at the camera. Students must speak mostly from memory, not read from notes. It is very important for students to connect with the audience and speak with a strong voice and pitch, maintain a slow speed of speech, and dress in a professional manner.
Students who wear baseball caps, hoods and do not wear acceptable presentation clothing will be marked down.
Marking Guide & Rubric
| Part | Marks |
|---|---|
| Part 1: Business Overview | 8/40 marks |
| Part 2: Operational Analysis | 8/40 marks |
| Part 3: Actionable Recommendations | 8/40 marks |
| Part 4: Learning Reflection | 8/40 marks |
| Part 5: Presentation | 8/40 marks |
All three tables above are fully copy able. Let me know if you need anything else, such as help structuring the actual presentation!
Note: This sample is for guidance purposes only and should be used as a reference to assist with understanding the assignment requirements.
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HH2002 – Food and Beverage Management
Operational Diagnostic Presentation
Urban Eats Café & Bistro (UECB)
Slide 1: Business Overview
Urban Eats Café & Bistro (UECB)
- Mid-sized inner-city hospitality business
- Operates as café by day and bistro by night
- Targets office workers, students, tourists, and local residents
- Offers food, coffee, beverages, and dinner services
- Faces declining revenue and profitability
- Requires operational improvements
Speaker Notes
Good morning. As an external hospitality consultant, I have been engaged to assess the operational performance of Urban Eats Café and Bistro. UECB operates as a daytime café serving coffee, breakfast, and lunch, while transforming into an evening bistro offering dinner and beverages. Its target market includes office workers, students, tourists, and local residents. Despite its strong location, the business is experiencing declining revenue, lower profits, customer dissatisfaction, food waste issues, and workplace safety concerns. This presentation analyses these operational challenges and recommends practical solutions.
Slide 2: Customer Service & Experience Analysis
Key Customer Service Issues
- Inconsistent customer service standards
- Slow complaint resolution
- Long waiting times during peak periods
- Poor communication between staff
- Negative customer reviews increasing
- Reduced customer loyalty
Speaker Notes
Customer satisfaction is essential in hospitality. UECB currently experiences inconsistent service quality due to insufficient staff training and high employee turnover. Customers face long waiting times during busy periods and complaints are not managed effectively. According to hospitality service principles, poor service experiences reduce repeat business and damage the business reputation. Negative online reviews can also discourage potential customers, resulting in declining sales.
Slide 3: Menu, Pricing & Beverage Analysis
Menu and Pricing Problems
- Outdated and confusing menu design
- Too many low-profit menu items
- Weak beverage promotion
- Lack of menu engineering
- Inconsistent food quality
- Limited upselling opportunities
Speaker Notes
The current menu is difficult for customers to understand and contains items that generate low profits. Menu engineering principles suggest highlighting high-profit items and simplifying choices. Beverage sales are underperforming because staff rarely suggest premium drinks or add-on purchases. Inconsistent food preparation further reduces customer satisfaction. These issues directly affect profitability and operational efficiency.
Slide 4: Compliance & Cost Control Analysis
Operational Risks
- High food and beverage wastage
- Poor inventory control
- Old equipment without safety guards
- Workplace injuries increasing
- OHS investigations affecting morale
- High labour turnover costs
Speaker Notes
Food waste represents a significant financial loss for the business. Poor stock management and inaccurate forecasting contribute to excessive wastage. Furthermore, old equipment without safety guards has resulted in workplace accidents. These incidents have attracted Occupational Health and Safety investigations and negatively affected staff morale. High employee turnover also increases recruitment and training costs.
Slide 5: Recommendation 1 – Improve Customer Experience
Service Improvement Strategy
- Implement customer service training
- Develop complaint handling procedures
- Establish service standards
- Introduce staff performance monitoring
- Improve communication processes
- Reward excellent service performance
Speaker Notes
To improve customer satisfaction, UECB should implement structured customer service training programs. Standard operating procedures for complaint handling should be introduced to ensure consistency. Performance monitoring and recognition programs can motivate employees to provide better service. Improved communication between staff members will also reduce service delays and mistakes.
Slide 6: Recommendation 2 – Menu & Profitability Improvement
Menu Enhancement Strategy
- Conduct menu engineering analysis
- Remove low-performing items
- Highlight high-profit dishes
- Improve beverage promotions
- Introduce upselling techniques
- Standardise recipes and portions
Speaker Notes
Menu engineering can help identify which products are profitable and popular. Removing underperforming items simplifies operations and improves customer decision-making. Staff should receive upselling training to increase beverage sales and average transaction values. Standard recipes and portion controls will ensure consistency while reducing food costs.
Slide 7: Recommendation 3 – Safety & Cost Control
Operational Improvement Plan
- Replace unsafe equipment
- Install safety guards immediately
- Implement HACCP procedures
- Improve inventory management
- Monitor food waste regularly
- Enhance staff retention initiatives
Speaker Notes
Management should immediately replace unsafe equipment and install appropriate safety guards. HACCP food safety systems should be strengthened to ensure compliance and reduce operational risks. Inventory management software can improve stock control and minimise waste. Better workplace safety and employee engagement initiatives can reduce staff turnover and improve morale.
Slide 8: Learning Reflection
Key Concepts Applied
- Hospitality business structures
- Customer service management
- Menu engineering principles
- Beverage management strategies
- HACCP and food safety systems
- Cost control and operational efficiency
Speaker Notes
This case study allowed me to apply several concepts from Weeks 1 to 6. The most useful topics included hospitality business structures, customer service management, menu engineering, beverage operations, HACCP compliance, and cost control techniques. These concepts helped identify operational weaknesses and develop practical recommendations to improve customer satisfaction, profitability, and workplace safety at UECB.
References (Holmes Harvard Style)
Australian Government. (2025) Food safety standards and hospitality operations.
Hayes, D. & Ninemeier, J. (2022) Restaurant Operations Management. 4th ed. New York: Wiley.
Walker, J.R. (2023) Introduction to Hospitality Management. 9th ed. Pearson Education.
National Safety Council. (2024) Workplace Safety in Hospitality Operations.
Food Standards Australia New Zealand (FSANZ). (2025) Food Safety Standards Guide.