Recent Question/Assignment

Assessment Information 1
Subject Code: HAT201
Subject Name: Introduction to Hospitality and Tourism
Assessment Title: Length: Promotional Booklet
Three pages (no more)
Weighting: 30%
Total Marks:
Submission: 100
Online via Turnitin
Due Date: Week 5
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Assessment Description
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The purpose of this individual assignment is to develop your skills in analysing the Hospitality and Tourism system and its importance to destinations. This will enable you to understand the different types of business activities that shape destination’s Hospitality and Tourism Industry.
Your task is to create a three-page promotional booklet for a destination of your choice. In preparing this booklet, you must identify the key components of the destination and consider the implications of the ‘amalgam’ concept.
Your three – page booklet must include the following points:
1. Attractions
2. Amenities
3. Access
4. Ancillary Services
5. References (You must use Harvard Referencing Style)
In creating your promotional booklet, you will need to include images and any other visual aid that validates your research. You are required to use at least 8 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, newspaper articles, and textbook material.
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Assignment Submission
This file must be submitted as a ‘PDF’ 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 lecturer 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 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/2016/07/KBS_FORM_AssessmentPolicy_MAR2018_FA.pdf .
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.
For details on academic integrity policies and penalties, the reassessment process, and the appeals process, please refer to http://www.kbs.edu.au/current-students/student-policies/.
Word Limits for Written Assessments
Submissions that exceed the word count 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 Success Centre representative or refer to the study help on the MyKBS Academic Success Centre page. You can find this by clicking on the top page toolbar:
My Services Academic Success Centre Study Support Resources
HAT201 Assessment 1 Marking Rubric – Promotional Booklet 30%
Marking Criteria NN (Fail) 0 – 49% P (Pass) 50 -64% CR (Credit) 65 – 74% DN (Distinction) 75 – 84% HD (High Distinction) 85 – 100%
Theory
Application
/40 marks
Your promotional booklet does not satisfactorily apply ‘amalgam’ concept.
Your promotional booklet partially applies ‘amalgam’ concept.
Your promotional booklet satisfactorily applies ‘amalgam’ concept.
Your promotional booklet strongly applies ‘amalgam’ concept.
Your promotional booklet clearly and thoroughly applies ‘amalgam’ concept.
Data
Analysis
/30 marks
Your analysis lacks depth, and your interpretation is not relevant to the assessment criteria.
You have analysed some
Hospitality and Tourism specific information, although your interpretation is not always relevant to the
assessment criteria.
You have analysed most of the
Hospitality and Tourism specific information required by this assessment.
You have analysed and interpreted accurate Hospitality and Tourism information.
You have analysed and interpreted accurate and specific
Hospitality and Tourism information.
Booklet
Format
/30 marks
Total Marks
/100
The format chosen for your booklet lacks thought and consideration for the
intended audience.
The reference list is mostly incorrect or non-existent.
The format chosen for your booklet is satisfactory, but
major improvements would
enhance its effectiveness.
The reference list adheres to Kaplan Harvard Referencing Style, with major errors.
The format chosen for your booklet is appropriate, but
quite a few improvements
would be needed for a
professional audience
The reference list adheres to
Kaplan Harvard Referencing
Style, with minor errors throughout and the occasional major error.
Your booklet is professionally presented and has been
submitted in a format that, with some tweaks, could be
suitable for a professional audience.
The reference list adheres to
Kaplan Harvard Referencing Style, with only the occasional minor error
Your booklet is professionally presented and has been submitted in an entirely appropriate format.
The reference list adheres to Kaplan Harvard Referencing Style, with no errors.
Feedback and Grades will be released via Turnitin
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