AIM University Group

Learning Outcome 1: Incomplete
No Submission

Learning Outcome 2: Incomplete
No Submission

Learning Outcome 3: REFERRED
AC 3.1 — Develop a comprehensive food safety plan integrating best practice and regulatory compliance. The plan is thorough and venue-specific, citing the Public Health Act, the Food and Drug Act, Bureau of Standards Jamaica, Codex, and HACCP, with CCPs, a full hazard analysis table, and an allergen register. The food safety component is strong, but the Section 3 menu and financial review that also sits under this criterion is absent. Met for food safety. (PASS)

AC 3.2 — Demonstrate practical application and adherence to food safety standards. The practicum was completed on campus, but the unprepared and unorganized delivery means the practical application of food safety standards was not adequately demonstrated. Not met. (REFERRED)

AC 3.3 — Develop customer service strategies and guidelines aligned with the concept. The hybrid plated and assisted service model, welcome and interaction standards, etiquette, and communication levels are well matched to the boutique positioning. Met. (PASS)

AC 3.4 — Reflect on the impact of food safety on satisfaction and operations and propose improvements. You analyse the effect of safety controls on speed, flow, convenience, and guest comfort, then give practical balancing strategies such as timed batch service and aesthetic integration of covered equipment. Met. (PASS)

Overall: the food safety plan, hazard table, service strategy, and reflection are strong. The unit is referred for two reasons: the practical demonstration was not adequately performed, and the submission omits the Section 3 menu presentation and financial review, including the required cost summary. Add the costed menu and re-attempt the practical component to address both.

Learning Outcome 4: Incomplete
No Submission