question is a poster . topic is my hometown Harbin in China.
HAT304_T3_2019_Assessment_02_v2 Assessment Information COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. Assessment 2 Information Subject Code: HAT304 Subject Name: Emerging Issues in Hospitality and Tourism Assessment Title: Gastronomic Route Poster Assessment Type: Length: Individual Pitch 6 min (no more) Weighting: 30% Total Marks: Submission: 100 Week 9: Online via Turnitin Due Date: Week 9: In-Class Presentation Delivery Your task Individually, you are required to create a gastronomic route poster of a destination that you are familiar with, and to present it in a 6-minute pitch to an audience consisted of your workshop facilitator and classmates. Assessment Description. The purpose of this assignment is to further students’ skills in evaluating and analysing contemporary issues in Hospitality and Tourism. This will enable students to apply learned hospitality and tourism theories and concepts to a business case within a safe learning environment. More importantly, this is a fantastic opportunity for students to develop essential soft skills that are such a necessity in today’s Hospitality and Tourism Industry. Assessment Instructions Conduct preliminary research of Food Tourism in the chosen destination before choosing to design this poster. If you find that the number of credible sources about your chosen destination and its food offering is limited, please consult your workshop facilitator to discuss an alternative. Please note that the date range of the literature must not exceed five years. It is also important to note that if you find an existing gastronomic route in the chosen destination, it can be only used as a point of reference. Once you have gathered a wide range of sources, you are required to create a poster depicting gastronomic route (from start to finish) that would appeal to different types of food tourist. In designing your poster and pitch, you must consider the overall gastronomic tourism experience by providing detailed coverage of the following points: • The gastronomy identity of the route, inclusive of the type of food tourist that this route will suit; and • The technological advancements in food and gastronomy that food tourist will experience at this destination. During week 9, you are required to: • submit your poster via Turnitin by including a 400 – word summary of the proposed route; and • present the pitch to an audience consisting of your workshop facilitator and classmates. In creating your poster and pitch, you will need to use at least 10 sources of information that are referenced in accordance with Kaplan Harvard Referencing Guide. These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles. Assessment Information COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. Assignment Submission This gastronomic route poster must be submitted as a ‘Word’ document to avoid any technical issues that may occur from incorrect file format upload. Uploaded files with a virus will not be considered as a legitimate submission. Turnitin will notify you if there is an issue with the submitted file. In this case, you must contact your workshop facilitator via email and provide a brief description of the issue and a screenshot of the Turnitin error message. You are also encouraged to submit your work well in advance of the deadline to avoid any possible delay with the Turnitin similarity report or any other technical difficulties that may occur. Late assignment submission penalties Penalties will be imposed on late assignment submissions in accordance with Kaplan Business School “late assignment submission penalties” policy. Number of days Penalty 1* - 9 days 5% per day for each calendar day late deducted from the total marks available 10 - 14 days 50% deducted from the total marks available. After 14 days Assignments that are submitted more than 14 calendar days after the due date will not be accepted, and the student will receive a mark of zero for the assignment(s). Note Notwithstanding the above penalty rules, assignments will also be given a mark of zero if they are submitted after assignments have been returned to students *Assignments submitted at any stage within the first 24 hours after the deadline will be considered to be one day late and therefore subject to the associated penalty For more information, please read the full policy via https://www.kbs.edu.au/wp-content/uploads/2019/07/KBS_Assessment-Policy_June-2019_Final.pdf https://www.kbs.edu.au/wp-content/uploads/2019/07/KBS_Assessment-Policy_June-2019_Final.pdf Assessment Information COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. Important Study Information Academic Integrity Policy KBS values academic integrity. All students must understand the meaning and consequences of cheating, plagiarism and other academic offences under the Academic Integrity and Conduct Policy. What is academic integrity and misconduct? What are the penalties for academic misconduct? What are the late penalties? How can I appeal my grade? Click here for answers to these questions: http://www.kbs.edu.au/current-students/student-policies/. Time Limits for Presenation Assessments Presentation that exceed the time limit by more than 10% will cease to be marked from the point at which that limit is exceeded. Study Assistance Students may seek study assistance from their local Academic Learning Advisor or refer to the resources on the MyKBS Academic Success Centre page. Click here for this information. http://www.kbs.edu.au/current-students/student-policies/ https://elearning.kbs.edu.au/course/view.php?id=1481 COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (‘Act’). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Kaplan Business School is a part of Kaplan Inc., a leading global provider of educational services. Kaplan Business School Pty Ltd ABN 86 098 181 947 is a registered higher education provider CRICOS Provider Code 02426B. HAT304 Assessment 2 Marking Rubric – Individual Pitch 30% Marking Criteria F (Fail) 0-49% P (Pass) 50-64% C (Credit) 65-74% D (Distinction) 75-84% HD (High Distinction) 85-100% The gastronomic route __/25 marks The gastronomic route that you have presented is incomplete and/or irrelevant to the assessment task. You have presented a somewhat detailed and researched gastronomic route (from start to finish). You have presented a mostly detailed and researched gastronomic route (from start to finish). You have presented a detailed and well-researched gastronomic route (from start to finish). You have presented an extensive, well-detailed and researched gastronomic route (from start to finish). Overview of the route __/25 marks You presented a brief and/or irrelevant overview of the gastronomic route identity with limited or non-existent research. While not always relevant and/or adequately researched, the gastronomic route identify was presented. You provided a mostly relevant and researched identity of the gastronomic route. You presented a detailed and well-researched identity of the gastronomic route. You presented a comprehensive and well researched identify of the gastronomic route. Technological advancements __/20 marks You presented a brief and/or irrelevant technological advancements that food tourist will experience at this destination with limited of non-existent research. You presented somewhat detailed and researched technological advancements that food tourist will experience at this destination. You presented mostly detailed and researched technological advancements that food tourist will experience at this destination. You presented detailed and well researched technological advancements that food tourist will experience at this destination. You presented a comprehensive and well researched technological advancements that food tourist will experience at this destination. Pitch Format __/10 marks The format and/or structure of this pitch is not of a professional and/or required standard The format and structure of this pitch are partially of a professional standard. The format and structure of this pitch are mostly of a professional standard. The format and structure of this pitch are of a professional standard. The format and structure of this pitch are of a highly professional standard.