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Food and restaurant styles are continually changing to meet the challenges of the demands being made by increasingly diversified,

;TFFB3001 Operations Food & Beverage Management

2020 / 2021

Assessment Specification

Method of AssessmentWeighting
Individual Research Paper60%

“Food and restaurant styles are continually changing to meet the challenges of the demands being made by increasingly diversified, knowledgeable and value conscious customers” (Cousins, Foskett, Graham & Hollier 2016, p. vii)

Critically analyse this statement in relation to three of the following topics:

*Menu development and design,

*Business Model Innovation,

* Meal Experience and concept development

* Technology in F&B Operations

* Service quality control and continuous improvement

* New trends in F&B.

Individual Research Paper Guidelines

  1. Length of Assessment – 2,500 words (+/-10%) (not including title page, table of contents, list of references, bibliography and appendices). Please include the word count on the title page.     
  1. Assessment must be typed – font size 12; one and a half line spacing.  
  1. Section headings – font size 14 or 16, use of underlining and italics permitted.

4. The paper should include:

  • Title Page
  • Table of Contents with page numbers
  • Introduction
  • Main Body (Descriptive Headings)
  • Conclusions
  • List of References
  • Bibliography (if appropriate)
  • Appendices (if appropriate)

   5. Pages should be numbered consecutively.

   6. Tables and diagrams may be used.

   7. The New Oxford English Dictionary should be used as a reference for all spelling   

 and hyphenations.

9. The Assessment must refer to, and discuss, at least 6 relevant peer-reviewed journal articles or hospitality textbooks, trade publications, conference papers (not websites).

11. Articles can be located by accessing https://tudublin.ie/library/ ->SearchAll or databases (e.g. Business Source Complete, Emerald Premier).  

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