IQA Level 05 Diploma in Hospitality and Hotel Management

Assignment title: Applied Sector Assignment – Strategic Hospitality Management

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with strategic hospitality management and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a strategic options paper containing environmental and organisational analysis, recommendations, implementation, governance and performance measures;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Revenue, Distribution and Commercial Management

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with revenue, distribution and commercial management and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a commercial report supported by budgets, costs, pricing, revenue, forecasts, investment analysis or performance calculations;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Service Quality and Guest Experience Strategy

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with service quality and guest experience strategy and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a guest or visitor journey analysis, service standards, complaint or recovery responses, communication materials and measures;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Food and Beverage Cost and Performance Management

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with food and beverage cost and performance management and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a food and beverage service or management portfolio containing service design, controls, costing evidence and customer evaluation;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Hospitality Leadership and People Performance

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with hospitality leadership and people performance and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a workforce or leadership report containing role, performance, development, communication, inclusion and wellbeing evidence;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Digital Hospitality and Technology Management

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with digital hospitality and technology management and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a digital or systems proposal containing user requirements, process design, data and security controls, implementation and value measures;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Hospitality Governance, Risk and Business Continuity

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with hospitality governance, risk and business continuity and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a safety, compliance, sustainability, risk or continuity review containing controls, responsibilities, reporting and assurance;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.

Assignment title: Applied Sector Assignment – Hospitality Management Consultancy Project

Qualification:

IQA Level 05 Diploma in Hospitality and Hotel Management

Vocational scenario:

You are acting as a hospitality, hotel, culinary, travel, tourism or destination-management practitioner or consultant. An organisation has asked you to investigate a realistic issue connected with hospitality management consultancy project and provide an ethical, evidence-based and implementable response.

Task 1 – Critical knowledge and professional context

Explain and analyse the relevant concepts, theories, terminology, sector structures, professional responsibilities and organisational requirements. Relate these to customers, guests, visitors, employees, suppliers, communities and other stakeholders.

Task 2 – Organisational, market or destination investigation

Investigate a realistic organisation, department, operation, destination, visitor market, service, event, kitchen, hotel, travel product, dataset or case. Use suitable primary or secondary evidence and explain its reliability, assumptions and limitations.

Task 3 – Applied planning and solution design

Develop a practical service, process, operating plan, guest or visitor programme, menu or product, itinerary, destination proposal, budget, marketing strategy, risk control, digital solution or consultancy recommendation appropriate to the unit.

Task 4 – Implementation and stakeholder coordination

Explain how the proposal will be implemented. Allocate responsibilities, staffing, resources, suppliers, communications, controls, records, approvals and performance measures. Address accessibility, culture, ethics, sustainability, safety and data protection where relevant.

Task 5 – Operational or strategic scenario response

Respond to at least two realistic scenarios, such as service failure, overbooking, complaint escalation, supplier disruption, food-safety concern, staff shortage, event change, destination crisis, budget pressure, technology failure or reputational issue. Document decisions and corrective actions.

Task 6 – Evaluation and improvement

Evaluate actual or expected outcomes against suitable measures, such as customer or visitor satisfaction, service quality, safety, sustainability, revenue, cost, productivity, reputation, destination value or organisational performance. Identify limitations and provide prioritised recommendations.

Required evidence:

- a complete applied project or consultancy portfolio containing research, solution design, implementation, performance measures and reflection;

- 2,500–3,500 words or equivalent, excluding references and appendices;

- clearly labelled supporting evidence such as process maps, menus, recipes, itineraries, schedules, budgets, checklists, risk assessments, dashboards, campaign materials, guest records, visitor data or presentation slides;

- a reference list using Harvard referencing or the centre's approved academic referencing style;

- a reflective statement explaining decisions, strengths, limitations and professional learning.

Assessment conditions:

- The submission must address every learning outcome and assessment criterion.

- Real organisations may be used, but personal, employee, customer, guest, visitor, supplier and commercially sensitive information must be anonymised.

- Food preparation, kitchen, hotel, event and operational activities must be supervised where safety or legal requirements apply.

- Learners must follow applicable local law, food-safety requirements, health and safety, safeguarding, accessibility, data protection, organisational policy and authorised scope.

- Assumptions must be stated clearly, and budgets, costs, schedules and calculations must be checked.

- Recommendations must be ethical, inclusive, culturally appropriate, sustainable where relevant, evidence-informed and operationally realistic.

- Key analysis must appear in the main submission. Appendices should contain supporting evidence only.

- Centres should use authenticity declarations, viva questions, supervised presentations, observations or witness testimony where necessary.