AIM University Group

Learning Outcome 1: Incomplete
No submission

Learning Outcome 2: PASS

AC 2.1 — Produce a professionally formatted and cost-effective F&B menu that aligns with the established budget constraints.
Your 20-item Chinese buffet menu is comprehensive and culturally anchored, with four starters, four mains, four vegetarian options, four desserts, and four beverages covering both traditional Chinese flavours and local Jamaican beverages (Ting, Bigga). The Allergy Notice on your menu document is appropriate and professional, though the menu PDF contains visible typographical errors ("gaurantee", "a allergen-free", and a garbled section header where "Sour Pork" overlaps with "APPETIZERS"). (PASS)

AC 2.2 — Critically analyse and justify menu choices based on market research and customer preferences.
In Menu Concept and Event Alignment and Market and Customer Justification, you have positioned the menu within the experiential buffet trend and inclusivity trend, anchored the buffet variety to the Chinese cultural symbolism of abundance, and aligned the format to Kingston Manor's boutique residential positioning. Your reasoning for choosing buffet over plated service is operationally credible (speed, cost, customisation), and the vegetarian options and alcohol-free beverages reflect genuine dietary inclusivity. (PASS)

AC 2.3 — Apply pricing strategies and perform cost analysis for proposed menus.
Your Pricing and Cost Analysis applies cost-plus pricing at a 35% margin, producing a food cost per guest of $4,404.75, a pre-tax selling price of $6,776.54, and a final guest price of $7,793 including 15% GCT. The pricing math is correct and the event-level rollout to 50 guests (total food cost $220,232.50, projected revenue $338,827, profit $118,586.50) is internally consistent. However, your Section A costing contains duplicate beverage entries (Tsing Tao Beer at both $650 and $450, Wang Lao Ji at both $200 and $500, Chinese Tea/Water at both $80 and $100), and additional ingredient lines for scallions, sesame seeds, cilantro, chili threads, and garlic are listed without dish attribution. Most critically, the 50-guest pricing model contradicts your linked Event Planning paper, which specifies 150 guests for the same event. (PASS)

AC 2.4 — Present the menu professionally and effectively, addressing questions and feedback competently.
Your menu document has appropriate structural sections and a professional Allergy Notice, but the typographical and layout errors flagged under AC 2.1 must be corrected before any guest-facing presentation. For the oral defence, rehearse responses on the 50-versus-150 guest count discrepancy, the duplicate beverage rows in your costing, and how you would defend the $7,793 final price to a CBA client. (PASS)

Overall Feedback
Your LO2 submission demonstrates strong menu development with 20 culturally anchored items, sound cost-plus pricing logic, and credible market positioning within the Kingston Manor and CBA cultural context. The work is awarded a Pass on the strength of the menu concept and pricing logic, but three corrections are required before final submission: reconcile the 50-guest costing with the 150-guest event planning paper, remove the duplicate beverage entries in your Section A costing, and correct the typographical and layout errors on the menu document.

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