DAM793 Graduate Diploma in Applied Management
1. APA” 6th edition referencing and in-text citation are compulsory.
2. Plagiarism is dealt with zero tolerance and you will fail the assessment.
3. Soft copy of assessment must be uploaded to Turnitin by the due date and time and a hard copy must
be submitted to the lecturer on date advised by lecturer.
4. Be advised that any similarity rate 15% or above will result in zero marks as stipulated above.
5. Your work must be free of errors with respect to grammar, spelling and punctuation.
1.Explore and discuss key stakeholders in the New Zealand hospitality industry.
2.Analyse legal compliance for the New Zealand hospitality industry.
3.Explore the impact of major events and attractions on hospitality in New Zealand.
4.Explore aspects of gastronomy in regional cuisine in the New Zealand food and beverage industry.
5.Explore international trends in the hospitality industry and their implications for the New Zealand industry.
Instructions For Individual Assignment
New Zealand’s cuisine has been described as Pacific Rim, drawing inspiration from Europe, Asia and Polynesia. This blend of influences has created a mouth-watering range of flavours and food in cafes and restaurants nationwide. Cuisine, New Zealand’s food and wine magazine has revealed its biggest list of top restaurants for its Good Food Awards (Sargent, 2018). You are required to select a restaurant operating in New Zealand. Based on your selection, you are required to explore aspects of gastronomy in the New Zealand food and beverage industry and international trends in the hospitality industry, with its implications for the New Zealand industry. You must then prepare a research report of your findings. Refer to the table below for a list of restaurants you can choose from. Your selection must be approved by your tutor before you start your preparation. Approved on a first come, first served basis. If you would be choosing an organisation that is not listed in the table below, you would need the approval of your tutor.
Analyse three (3) principle influences on style of menu development applicable during the food festival. Your discussion should focus on international trends.
Analyse three (3) principle influences on content of menu development in promoting regional cuisine of New Zealand at the food festival. Your discussion should focus on international food trends.
Develop a new three course (3) menu of entrée, main and dessert which you will serve at the food festival. Each course must have two options. Support each meal with an
accompanying beverage and price list. Your proposed menu must highlight the restaurant’s type of cuisine, New Zealand’s regional cuisine offerings and appropriate wine for food pairing. You may develop your menu using available templates from Microsoft Word/Powerpoint and Canva.
Critically analyse the following food safety factors to help your selected restaurant ‘be food safe (whakamaru kai)’ while understanding and meeting the obligations under the Food Act 2014. Your discussion must focus on why the factors are important and how it can be applied by your selected restaurant during the food festival.
1. Clean (Horoia)
2. Cook (Tunua)
3. Cover (Taupokihia)
4. Chill (Whakamataohia)
5. Separate (Wehewehe)
Food safety factors X 2.0 marks each) Critically analyse three (3) major legal compliance requirements that your selected restaurant will need to meet during the food festival event.