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
HH2002 Food and Beverage Management Individual Assignment , 2026 | 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.
