Development ideas

More development ideas

On my wikieducator web page

 

Development ideas

Development of learning and assessment environment

I extend here points raised earlier in ‘assessment activity #1&2’.

 

What are the ideas/practicalities of the new course design ideas?

To accommodate stakeholder’s needs better and/or access learners which we normally would not get e.g. industry based, I analysed the student feedback received over the past two years, the Otago Polytechnic Strategy 2008-2012 document and last but not least the industry needs. For the last part I have worked closely together with the New Zealand owned and operated Scenic Circle Hotel group. I have attached the presentation I gave at there annual conference in Blenheim in August of this year.

The ‘9 steps to profit’ modular approach is the base idea to highlight control systems used in food and beverage, the systems used need updating however to make it industry relevant, more interactive and personalised for the learners.

 

 

How am I going to provide the appropriate balance between face to face, blended and flexible learning materials and assessment methods?

This can very depending if learners are full time or part-time based e.g. industry based, I believe strongly that we have a large part of our learners interested in full time study as a pre-employment course (especially year one) and we should not ignore there needs, however I am keen to tap into a new market and that is the industry based learners we seem not to be able to attract in large numbers at present.

For the full time course as mentioned earlier I plan to use a structured face to face lecture module, this would be delivered over 17 weeks with additional one-on-one or group tutorials available on arrangement e.g. using elluminate once a week and have research based on moodle. Three assessment days at the end of the course need to be scheduled as well.

For the part time course I plan to have 9 workshops (one per step), this could be a Monday, as I believe this would suit our hospitality industry well. The workshops can be a mixture of 3 face to face and 6 using elluminate. Three assessment days at the end of the course need to be scheduled as well; this could be together with the full time learners as the close book test would be the same.

 

Both the face to face module and workshops would give the learners the opportunity to learn by doing, observing and interaction in person with others.

 

The uses of industry guest speakers as mentioned earlier are a vital part of face to face lectures or workshops.

 

Please see more details in proposed learning media.

 

What learning activities work and what does not work well at present?

And my proposal of how they could be improved and used more effectively.

 

Menu analysis, this covers areas of food cost %, popularity of a menu item, contribution margin, selling price, variable and fixed expenses and worked well, the spreadsheets needs changing to a excel version so in class or through elluminate, different scenarios could be presented. There is a need to add activities for each. The menu engineering was part of the unit 22033, menu planning, implementation and evaluation and worked out well, however the use of a excel spreadsheet would make this so much more relevant and interactive as well. The menu engineering is a ideal activity for both full time and part time learners, full time learners can used it in our commercial environment the Mellor’s Training Restaurant and Café Brie, the part time learners in there own workplace be it a restaurant, café or bar.

 

Food report and cost variance. This was well understood and learners used very good examples, I like to make this more of a comparison of a ideal satiation and one which highlights realistic variances, forms need updating and again industry example could be used for this e.g. Scenic Circle Hotels.

 

Cost control variance, sales history, average spending power, sales mix and sales volume using the planning and production worksheet need to be more activity based at this stage, class room only has not worked that well, full time learners can used it in our commercial environment the Mellor’s Training Restaurant and Café Brie, the part time learners in there own workplace be it a restaurant, café or bar. Again all forms would have to be developed, this could be done trough the learners, individually or in groups.

 

Forecasting exercises and discussion, this was a bit confusing to the learners at first, I need to make again a spreadsheet for this and present this to the learners in class and place it on BlackBoard using camtesia recording. Support the individuals and groups better during the calculation part of the exercise. Again practical real restaurant examples/activities can be included here.

 

Physical stock take and variance calculation for our café brie, this worked out extremely well and I have implemented this new in 2008. Learners in groups made daily stock takes and calculated the variances (using the excel spreadsheet provided through BlackBoard) this was then reported to our Food and Beverage Manager. A bit of fine-tuning is required here for next year, also with the new facilities at Forth street there will be a opportunity to extend this over the two opporation e.g café and restaurant.

 

Profit sensitivity analysis. Good explanation during the lecture using power point presentation, but a good excel spreadsheet presenting the ‘what if’ would be ideal and could enhance there understanding, plus give the learners a very good tool to use in the industry.

 

Group assignment, research for relevant legislation. Top research by some groups, less well done by others. I believe this need some changes to achieve the outcome.The idea is that the group presentations are done using elluminate. This could be videod and placed on youtube? Still need to work on this idea however.

 

Individual assignment. We had confusion of where to get the information from, sometimes the power point presentation information and the ‘wide reading’ requirements, where just a bit too much to take in. I believe that the power points need restructuring and have only the essential information included, work more on activities. The elluminate tutorials, moodle course wiki, a individual blog with there learning journals and the BlackBoard revision material will help this in the future. This then can become activity #1/individual assignment, collaborative research for hospitality management control systems and add to our course wiki. Text book plus one extra reading.

 

Close book test. This worked out, by enlarge, very well this year and a good test preview helped. Again having the in class activities to reinforce the calculation modules and the new elluminate tutorials proposed will make this a more comprehensive package for both learner’s, full and part time.

 

I propose the following learning objects, media and activities and how they are used.

Power points including revision quiz (Who want to be a millionaire?)

After a mayor overhaul of the present power points and the proposed quiz to follow each step this will be a very interactive, relevant, personalised and entertaining way to teach the topic.

 

Elluminate

Used for on-line tutorials, discussion and even presentations to give another option (not just in class) to connecting with other learners. For the industry based learners this could be extended and include lectures, whereby I present the knowledge via elluminate using power point presentation and for learners to do the activities and have discussions on line, all from there place of work. This would be more interactive than let’s say video conferencing. Plus with recording options this could be used for evidence required during moderation etc.

 

Course wiki – moodle and individual blog

Research activities for individuall tasks/assignments geared towards my learners (passwoerd protected wiki)  including links to useful internet links for myself and other learners. The reflection and learning journal would be placed on there blog.

 

BlackBoard

I use our own BlackBoard as a ‘home base’ with the main course documentation like course outline and assessment information/marking schedule. Then after each lecture download power point with quiz (who wants to be a millionaire) for revision, readings and video clips for the particular modules, camtasia movie clip for excel spreadsheet for menu engineering, food cost report, forecasting exercises, stock take programme and profit sensitivity analysis.

.

Technically the learners are very well versed with this; if they need assistance this will be given.

 

Text book and readings

The food and beverage management text book will be the main text used for this, readings which are scanned and placed on to blackboard can help for extention put learners own research will be encouraged and there contribution place on our course wiki moodle.

 

Audio

An audio for each chapter placed on BlackBoard. An idea would be to use Quiz/Questionaire to complete by learners after each.

 

Assessment

The summative assessment will consist of two tasks/assignments plus a close book underpinning knowledge test.

 

WRITTEN ASSIGNMENT 1

Element 1 PC1.1

Go to our course wiki at moodle.op.ac.nz and participate in setting up a collaborate website. Add your activity/assignment (referenced) and read other student’s posting and comment (at least two). Respond to any comments made concerning your posting. Your posting must include at least one additional reading on points 1,3 and 4.

1.      For each of the following record systems, explain how they are accurately maintained, why this is important, how the data is analysed and how the information extracted is used for planning. CH 14 and Nine Steps to Profit.

·         Weekly

·         Monthly

·         Daily and detailed daily

·         Quarterly

2.      Explain how reliable the Income Control System mentioned in Step 9 of Nine Steps to Profit is and make suggestions on ways to improve the four key principles.

                        Element 1 PC 1.2

3.      Explain how profitability is maximised by using appropriate forecasting and cost control techniques. Describe the techniques and their uses fully.

Element 1 PC 1.3

4.      Give a detailed explanation of the methods for implementing and maintaining appropriate hospitality industry control procedures. These procedures may include: volume forecasting, standard recipes, standard yields, portion control, stores, stock-takes, wastage records and revenue control but you may also include others in your answer. You must include at least three procedures in your answer.

 

            WRITTEN ASSIGNMENT 2 AND GROUP PRESENTATIONS

Element 1 PC 1.4

Select one pieces of legislation relevant to hospitality operations, please negotiate with lecturer,see list bellow. Give a detailed explanation of each of these pieces of legislation and how it accords with standard hospitality industry practice. Describe and discuss the key points as they affect hospitality operations and cost control. Use examples where appropriate. 

You could consider each act under the following headings:

What is it – i.e. a brief summery of key points of the act.

Why does it exist – i.e. does it e.g. protect the consumer?

How does it affect the hospitality industry – use examples.

Cost control issue – also use examples (if needed) to demonstrate your points.

§  Food Hygiene Regulations 1974,

§  Food (Safety) Regulations 2002,

§  Food Act 1981,

§  Health and Safety in Employment Act 1992,

§  Smoke-free Environments Act 1990,

§  Privacy Act 1993,

§  Sale of Liquor Act 1989

And any subsequent amendments

Presentation will be using Elluminate, date and times to be confirmed for each group.

 

A closed book test of underpinning knowledge questions will complete this.

 

UNDERPINNING KNOWLEDGE EVIDENCE ELEMENT 1 PC 1.1

 

 

 

1. In the catering control cycle there are five operational stages, these are Purchasing, Receiving, Storage & Issuing, Preparing and Selling. Of the many tools used in a control system for the hospitality, identify one tool for each stage and discuss how they effectively contribute to the control of a hospitality operation. CH 7 and 9 Steps
2. Understand the control procedures  that should be undertaken with the following activities: ( think of how to write checklists for all these control procedures ) CH 14

 

·           Purchasing, Receiving, Storing and Issuing procedures

·           Food Production

·           Food Service

·           Food Control Procedures

 

3.      Calculation requiring the understanding of YIELDS

4.      Income control procedures – 9 Steps

 

 

UNDERPINNING KNOWLEDGE EVIDENCE ELEMENT 1 PC 1.2&1.3

 

 

FORECASTING

 

 

1. a. When forecasting an operations volume of business what internal and external information would you use to assist you?
   • Internal Information (Identify 2 types and explain use for forecasting)
   • External Information (Identify 2 types and explain use for forecasting)

b. Give three (3) characteristics of the hospitality industry that make accurate forecasting difficult? CH 7 and 9 Steps

1. Understand the difference between

 

§    Long-term planning/forecasting

§    Medium-term planning/forecasting

§    Short-term planning/forecasting

 

 

1. Understand what forecasting is and be able to discuss the aims of forecasting

 

1. Distinguish between the three main methods of forecasting:

 

§    extrapolative

§    causal

§    judgemental

 

 

1. Difference between Initial forecasting and Final forecast in F & B Operations.

 

CONTROL

 

 

1. Define what F&B control is.

 

1. Limitations of a control system

 

1. Effective control systems and procedures consists of three broad phases:

§  Planning

§  Operational

§  Management control after the event

 

Understand and be able to explain each stage 9 Steps

 

 

1. Explain the major reasons for food cost ( and gross profit )

 

 

1. Food Control Procedures for a smaller operation (think of suitable checklists for this purpose). CH 14

 

PROFIT MAXIMISATION (Class Notes)

 

1. Understand  the concept of Profit Sensitivity Analysis 
2. Understand the procedures for menu engineering and explain the three main elements.

 

UNDERPINNING KNOWLEDGE EVIDENCE ELEMNT 1 PC 1.4

 

 

 

1.   For each of the following pieces of legislation, describe one activity that Hospitality Management would take to ensure they are complying with their legislation requirements. (Each activity must be different)

·         Food Hygine Regulations 1974

·         Food (Safety) Regulation 2002

·         Food Act 1981

·         Health and Safety in Employment Act 1992

·         Smoke-free Environment Act 1990

·         Privacy Act 1993

·         The Sales of Liquor Act 1989

 

Resourcing, new technologies, staffing and training required.

Resources are available and have been redeveloped over time; they however need updating to excel spreadsheets. I require training in this as well as the use of camtasia, to record this information for my learners and possibly place it on YouTube. The technology is now available through the polytechnic, e.g. BlackBoard, Elluminate, moodle etc. I need more training in setting up moodle for my learners and web page set up using course Genie. A work placement through our Industry Development Leave mechanism would be ideal for me to do, this would give me the insight and capabilities/knowledge to make our documents industry relevant and up to date.

 

Implementation plan

For the set up of a webpage using course Genie I require some assistance form Terry, I continue this as soon as I can.