Hospitality and Tourism Management.

HAT203 Hospitality and Tourism Management. Order Description Assessment Title: Quality and hygiene audit report. In this assessment, students are required to prepare a quality and hygiene check list based on the content from lecture-4 and are then required to visit a restaurant and conduct and audit based usin" rel="nofollow">ing the prepared checklist. You may consider your own workplace if you are employed in" rel="nofollow">in a food service in" rel="nofollow">industry. As a courtesy, you should ask the food service organisation if they are happy for you to complete this task and share with them your check list and this outlin" rel="nofollow">ine. Should you require written permission please liaise with your course coordin" rel="nofollow">inator in" rel="nofollow">in such in" rel="nofollow">instance. The assessment 1. Students are encouraged to show their checklist draft to their lecturers before conductin" rel="nofollow">ing the audit. 2. Based on your checklist and audit, you need to prepare a report clearly explain" rel="nofollow">inin" rel="nofollow">ing the current safety, hygiene and sanitation processes of your chosen firm 3. You also must make clear lin" rel="nofollow">inks of the firm’s current practices to your recommendations and apply these to local and national legislations such as WHS act 2011. 4. You must provide at least 5 recommendations for improvement and ensure these flow from your fin" rel="nofollow">indin" rel="nofollow">ings and support legislation. Your report should have followin" rel="nofollow">ing structure. ? Title page ? Introduction ? Audit outcome ? Recommendations ? Conclusion ? References ? Appendix (copy of your audit checklist) References: 5 other scholarly references. You may would like to use other references such as hospitality and tourism websites, magazin" rel="nofollow">ines or blogs on top of these references. 1000 words approx. Regards