Assignment Overview: The students will develop aspects of the Rooms Division Operations based the given hotel property and will develop a successful concept for the Food & Beverage operations. Overall aim: To en
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Assignment Overview: The students will develop aspects of the Rooms Division
Operations based the given hotel property and will develop a successful concept for the
Food & Beverage operations.
Overall aim: To enable the students to demonstrate their understanding of the rooms
division and food and beverage operations.
ASSIGNMENT OUTLINE
Assignment title: Advanced Hospitality Operations FINAL PROJECT
Weighting: 40%
Faculty responsible: Mr. Jesus Ruiz /Mr. González
Programme: MEIHM
Course name: Advance Hospitality Operations
Course number: M9111
Hand-out date: : 13th Oct 2026
Hand-in date for Moodle: 15th Nov 2025 (23:59 CET)
Learning outcomes:
1. Evaluate the structure of different departments, recognize challenges, and provide solutions
to improve the daily hotel operations.
2. Optimize processes and budget by selecting the necessary tools.
Maximize revenue and improve staff development by implementing optimal strategies.
3. Recognize and discuss the core components of a basic feasibility study for the food and
beverage department of a free-standing restaurant operation.
4. Be able to identify, through this research and analysis, the most appropriate concept for
a given area.
Organization and methodology:
The students will answer all the questions of the case study based on the scenario provided.
Word count:
The maximum word count should not exceed 5000 words, excluding references if any.
Assessment tasks & weighting:
The project accounts for 40% of the Advance Hospitality Operations. The rubric for the evaluation of the
project is as follows:
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Criteria Very Good-100 Good-75 Acceptable-60 Below average-40 Weight
Organizational
Chart
Clearly structured,
well-labeled, and
logically designed. All
key roles, tasks, and
positions are
appropriately included,
with a focus on
operational efficiency.
Mostly well-
structured with
minor inconsistencies
or missing roles.
Some aspects of
operational
efficiency could be
improved.
Basic structure is
provided but lacks
clarity or some key
roles. Some
reporting lines may
be unclear.
Poorly structured or
incomplete; missing key
roles and
responsibilities. Lacks
logical organization.
15%
Front Office (FO)
Roster & Staffing
Plan
Detailed, well-
balanced schedule
adhering to labor
regulations while
optimizing staffing.
Consideration for
operational flexibility
and backup support.
Mostly compliant
with labor
regulations; minor
inefficiencies in
scheduling. Some
operational
flexibility included.
Basic schedule
provided but lacks
efficiency or
flexibility. May not
fully adhere to labor
regulations.
Schedule is incomplete,
inefficient, or does not
comply with labor
regulations.
10%
Housekeeping
Labor Cost &
Staffing Plan
Accurately calculated
GRA requirements
within budget. Well-
justified approach to
efficiency and
workload distribution.
Calculations are
mostly correct, but
minor errors or
inefficiencies exist.
Some justification
provided.
Basic calculations
but lacks
justification or
exceeds budget
slightly.
Incorrect calculations or
failure to meet budget
constraints. Poor
workload distribution.
10%
Inventory
Management &
Purchasing
System
Well-defined inventory
levels based on
accurate calculations,
lead time, and safety
stock. Logical
purchasing strategy.
Mostly accurate
calculations with
minor errors. Logical
purchasing strategy
with some areas for
improvement.
Some inaccuracies in
calculations;
purchasing strategy
is somewhat unclear.
Incorrect inventory
calculations; lacks clear
purchasing strategy.
10%
Restaurant
Concept
Development
Innovative and well-
justified concept,
aligned with the
resort’s brand and
target market.
Good concept with
reasonable
justification, though
lacking in uniqueness
or alignment.
Basic concept with
limited justification;
lacks connection to
brand identity.
Weak or unclear concept
with little to no
justification.
20%
Name, Logo &
Slogan
Creative, original, and
well-aligned with the
restaurant concept.
Professionally
designed.
Mostly original and
relevant, but with
minor design flaws or
conceptual
misalignment.
Basic creativity, but
lacks originality or
strong alignment
with the concept.
Unoriginal, poorly
designed, or misaligned
with the concept.
10%
Unique Selling
Proposition (USP)
Clearly defined,
compelling, and well-
justified USP that
differentiates the
outlet from
competitors.
Well-explained USP
with minor gaps in
justification or
differentiation.
Basic USP provided
but lacks strong
justification or
differentiation.
Weak or unclear USP
with little justification. 20%
Writing,
Formatting, &
Structure
Language &
Professional
Demeanor
Well-structured, logical
flow with clear
headings, professional
tone, and academic
rigor. Free of
grammatical errors.
Highly professional,
precise language;
adheres to academic
and industry standards.
Mostly well-
structured, minor
formatting issues, or
occasional
grammatical errors.
Mostly professional,
with minor
informalities or
imprecise wording.
Adequate structure
but lacks clarity or
coherence. Some
grammar and
formatting issues.
Language is
somewhat
professional but
includes informal or
unclear phrasing.
Poorly structured,
difficult to follow,
numerous grammar and
formatting errors.
Lacks professionalism;
informal or unclear
writing.
5%
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Statement of authorship
I certify that this assignment is my own work and contains no material which has been submitted as part of an
assignment in any institute, college or university. Moreover, to the best of my knowledge and belief, it contains
no material previously published or written by another person, except where due reference is made in the text
of the assignment.
Special instructions:
- Assignments must be uploaded on time and according to the faculty’s instructions. Failure to submit
on time will result in the following penalty:
- Up to 24 hours late: 20% reduction in grade for that assignment.
- Over 24 hours late: 1% will be recorded for that assignment.
- Make sure you use APA style for referencing any source used in the project.
- Include Statement of Authorship right after the cover page. Projects without Statement of Authorship or
without references will not be corrected.
- Save the document as: Student Name_Student Number_M9111_2025.1 Save it as a PDF file for Turnitin.
Plagiarism:
Plagiarism is the act of presenting another’s ideas or words as one’s own. Cheating includes, but is not
limited to, the intentional falsification or fabrication of any academic activity, unauthorized copying of
another person’s work, or aiding and abetting any such acts.
Particular care must be taken when presenting information that has been obtained from an internet
site. Should this information not be correctly referenced then you are guilty of plagiarism and will be
penalized accordingly.
With respect to projects/assignments, faculty reserves the right to randomly call upon any student and ask them
to defend their work orally.
Any assignment/exam which is found to contain plagiarism will automatically be awarded a grade of 0,
and an e-mail will be sent to the student or the student’s parents/tutors/sponsors. Depending on the
circumstances, additional penalties could be imposed (see LRM Academic Regulations, Section 11).
Statement of authorship
Following the title page of your assignment there should be a page on which you sign a statement that
the work included in the assignment is your own work except where appropriately referenced. The
following statement should be used:
Signed ...............................................................................
Name................................................................................
Student number.............................................................
