Recent Question/Assignment

ASSESSMENT BRIEF___________________________________________________
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Subject Title International Restaurant Concepts
Subject Code HOS303A
Assessment Title Report
Graduate Capabilities •Technology and Information Literacy
• Innovative problem solving
Learning Outcome/s (found in the
Subject Outline)
a. Explain the relationship between concept and markets
b. Evaluate the factors when choosing a restaurant’s location
c. Assess principles of design, layout and equipping of facilities
Assessment type Individual
Weighting % 25%
Word count 2000 words (+/-10%)
Due day Week 5: Sunday at 11.55pm
Submission type Turnitin ?
Layout
ICMS Cover Page ?
Abstract ?
Contents List ?
Introduction ?
Findings with sub-headings ?
Conclusion and Recommendations ?
Reference List ?
Appendices ?
Assessment instructions Select two existing restaurants or café concept (of your own choice e.g. Thai
restaurant, a burger bar, pizza parlour etc.) and assess how the businesses
vary and adapt their offering depending on location, target markets etc.
Compare the locations of Redfern and Manly venues in NSW.
As part of your answer, be sure to explore target markets, concepts, service
delivery (For example, is it casual, formal, children’s play area etc.?), menu
ASSESSMENT BRIEF___________________________________________________
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design and layout, venue design and location. Base your answers on
evidence and apply the content we have covered in class.
You must include the following in your submission:
• ICMS Cover Page
• Abstract: (less than 200 words)
o Background of the topic/ Restaurant Concept
o Main findings
o Recommendations/Conclusion
• Introduction: (about 15-20% of the word count)
o Orientation / background of the concept
o Outline threads / main points raised
o Scope / limitations
o Methodologies used
• Body:
o Main findings organised into sub- headings of your choice (these
should be logically structured to address the assessment
requirements
• Conclusion & Recommendations: (about 15-20% of the word count)
o Summarise the main points
o Recommendations and implications based on the main findings of
your research
• Reference List
• Appendices optional
Readings for the assessment • AL-FUWAIRES, D. (2020). The Psychology of Color For Bar &
Restaurant Design. Total Food Service, 29(9), 12.
• Birchfield, J. C. (2008). Design and Layout of Foodservice Facilities:
Vol. 3rd ed. Wiley.
• Ghiselli, R. F., Lee, J.-E., & Almanza, B. (2014). Foodservice Design:
Assessing the Importance of Physical Features to Older Consumers.
Journal of Foodservice Business Research, 17(4), 323–335
• Lawton, M. (2019). Out of the Ordinary: Melting Pot is refreshing its
brand with changes to its menu and restaurant design. Food & Drink,
19(2), 110–112.
• Plunkett, D., & Reid, O. (2013). Detail in Contemporary Bar and
Restaurant Design. Laurence King Publishing.
• Yang, Y., Roehl, W. S., & Huang, J.-H. (2017). Understanding and
projecting the restaurantscape: The influence of neighborhood
sociodemographic characteristics on restaurant location. International
Journal of Hospitality Management, 67, 33–45.
• Useful: Australian Bureau of Statistics:
https://www.abs.gov.au/websitedbs/D3310114.nsf/Home/2016%20Q
uickStats
Please also refer to the Resources Block in Moodle and demonstrate
your own independent research.
Grading Criteria / Rubric Please see below.
ASSESSMENT BRIEF___________________________________________________
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Assessment?1: Report – Marking Rubric
Criteria HD
(85-100)
D
(75-84)
CR
(65-74)
PASS
(50-64)
FAIL
(0-49)
Content
45% Content is very recent, relevant and
accurate, demonstrating a deep
and thorough understanding of the
impact of target markets on
restaurant concepts and explaining
the implications of location and
design.
Content is recent, relevant and
accurate demonstrating a very
good understanding of the impact
of target markets on restaurant
concepts and explaining the
implications of location and design.
Content is accurate, mostly
relevant and recent demonstrating
a good understanding of the
chosen restaurants concept and
somewhat explaining the
implications of target markets,
location and design.
Content is partially accurate,
some content may not be recent
or relevant, demonstrating a
superficial understanding of the
chosen restaurant concept and
limited explanation around the
implications of target markets,
location and design.
Content is either questionable or
incomplete. A very limited
understanding of the chosen
restaurant concept is
demonstrated and lack of
explanation on the implications of
target markets, location or design.
Mechanics/
Presentation of
Ideas
25%
All required information is
presented in a logical order and
easy for the reader to follow in a
fluid manner.
Exemplary application of the
content covered in class.
Information presentation is
eloquent, persuasive and highly
considered. The student has many
original and highly stimulating ideas
and expresses them clearly.
Minor omission of required
information and/or not fully
presented in a logical order and
easy to follow.
Very good application of the class
content. Information presentation
is persuasive and well considered.
Presentation of content is
structured logically. The student
has expressed several original
ideas which are related to the
subject matter.
Some required information is
missing and/or not presented in a
logical order but is still generally
easy to follow. Some application
of the class content but required
further development.
Arguments and perspectives are
well considered but could have
been presented more eloquently.
The ideas expressed are mostly
original but, may lack focus in
relation to the subject matter.
Required information is missing
and/or not presented in a logical
order, making it difficult to follow.
Little application of the class
content and mostly referenced it
without demonstrating application
to the topic.
Arguments and perspectives lack
rigor. The ideas expressed are
satisfactory but not original and
are loosely connected to the
subject matter.
Information is not presented in a
logical order, making it difficult to
follow.
Absence of application of class
content to the topic. Information
and ideas presented are not
original, often confused and are
not connected to the subject
matter
Communication and
Clarity of Ideas
10%
No spelling, grammar, or
punctuation errors in the text. All
text is in the student’s own words.
A few (1-2) errors in spelling,
grammar or punctuation. Majority
of text is in student’s own words.
A few (3-4) errors in spelling,
grammar or punctuation. Most
text is in student’s own words.
No more than 5 spelling, grammar
or punctuation errors. Several
instances where the text is not in
student’s own words.
More than 5 spelling, grammar or
punctuation errors. Text is copied
or not included.
Research and
Referencing
20%
Evidence of wide academic
research beyond unit materials
supports the subject themes in a
thoughtful and interesting way.
Conclusions reached are well
synthesised from research.
Referencing complies with Style
Guide throughout.
Wide research is evident reflecting
an excellent understanding of
subject themes. More than five
appropriate academic/ industry
articles/ resources used.
Referencing complies with Style
Guide.
Solid research including at least
four academic/ industry articles
enhancing communication of
subject themes. Referencing
contains minimal errors and is
mostly compliant with The Style
Guide.
Satisfactory research although only
three academic/ industry articles
used; relevance and significance
are variable. Some inclusions of
subject themes evident.
Referencing contains some errors
reflecting a lack of compliance to
The Style Guide.
Inadequate research with little or
no connection to subject themes.
Referencing is non-existent or
does not comply with Style Guide.

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