AIM University Group

Learning Outcome 1: No Submission

Learning Outcome 2: No Submission

Learning Outcome 3: REFERRED

AC 3.1 — Develop a comprehensive food safety plan integrating best practice and regulatory compliance. You cite the Public Health (Food Handling) Regulations 1998, apply HACCP principles to a domestic kitchen, and give dish-specific temperature and handling controls, supported by a hazard table in the appendix. Met. (PASS)

AC 3.2 — Demonstrate practical application and adherence to food safety standards. The practicum was not completed, so practical application is not demonstrated. Not met. (REFERRED)

AC 3.3 — Develop customer service strategies and guidelines aligned with the concept. Your semi-formal, warm Jamaican service style, the welcome and dietary-check protocol, and the family-style and tableside choreography are well matched to the boutique setting, with a service-guidelines appendix. Met. (PASS)

AC 3.4 — Reflect on the impact of food safety on satisfaction and operations and propose improvements. You analyse the tension between safety checks and an intimate setting, resolve it with discreet thermometers and pre-shift briefings, and propose staggered cooking batches as an improvement. Met. (PASS)

Overall: the food safety plan, service strategy, and reflection are sound, and the financial review carries real figures. The unit is referred because the practicum was not completed, which is a mandatory fail, the mandatory process records are missing, the LO3 content sits well below the 2,000 to 2,500 word requirement, and the financial and staffing figures conflict across documents.

Learning Outcome 4: REFERRED

AC 4.1 — Design comprehensive beverage menus. You provide a balanced alcoholic and non-alcoholic list, a signature Bob Marley cocktail tied to the theme, clear pairing justifications, and a responsible-service section suited to the private-residence setting. Met. (PASS)

AC 4.2 — Demonstrate front-of-house and back-of-house operations, staffing, and service skills. The written plan covers the staffing structure, FOH and BOH coordination, and service timing, though the staff count is given inconsistently as 6 and 7. Addressed in writing and confirmed at the individual oral defense. (PASS)

AC 4.3 — Develop and implement marketing plans, including social media and loyalty. You set a clear F&B positioning, named channels, specific content ideas, and a digital loyalty card for repeat business. Met. (PASS)

AC 4.4 — Evaluate and implement appropriate technology solutions. You recommend three context-appropriate tools, reject two with reasons, and give a cost-benefit position, which meets the evaluative standard. Met. (PASS)

Overall: all four criteria are substantively addressed, including the responsible-service and technology-evaluation elements the brief stresses. The unit is referred because the plan runs well below the 2,000 to 2,500 word requirement and because the financial and staffing figures conflict across documents. The fixes are mechanical: expand to length and reconcile the numbers.