BTEC International Level 2 Hospitality

Unit 7: Food and Beverage Service — assessment criteria

BTEC International Level 2 Unit 7 (Food and Beverage Service) — 60 Guided Learning Hours.

Internal / Optional60 GLH11 criteria

Teaching this subject at Level 3?

Assessment criteria

Reproduced verbatim from the Pearson specification — the same grid the assignment brief carries. A unit grade is the highest band where all criteria in that band (and every band below it) are met.

Pass

6 criteria

A.P1YES You have made some very good points in your explanation of what makes a healthy lifestyle and why this is important.

A.P2YES You have explained a range of positive and negative factors that influence a healthy lifestyle.

B.P3YES A very good explanation of the positive and negative impacts that the hospitality industry has on healthy lifestyles, for both customers and hospitality staff. Some very good examples presented in your explanation.

B.P4YES You have presented some very good examples of the positive and negative effects on a hospitality business when promoting healthy lifestyles to its customers. General comments Learner Declaration - I certify that the evidence submitted for this assignment is my own. I have clearly referenced any sources and any artificial intelligence (AI) tools used in the work. I understand that false declaration is a form of malpractice. Learner signature Yeung Chun Yu Date 4th November 2024 Assessor declaration – I declare that the work submitted for assessment has been carried out without assistance other than that which is acceptable according to the rules of the specification. I certify that to the best of my knowledge the evidence submitted for this assignment is the learner’s own. The learner has clearly Assessor signature C Cox Date 11th November 2024

C.P5YES You have described the different dietary needs that customers may have, the possible requests associated with these and how these needs can be met by hospitality businesses.

C.P6YES You have designed a three-course menu that is suitable for a client group suffering from coeliac disease. The three courses are all suitable for those suffering from a gluten intolerance. General comments Well done, a very good effort. A well-presented report into the different dietary needs that customers may have, the possible requests associated with these and how these needs can be met by hospitality businesses and a menu suitable for a client group with coeliac disease. You needed to justify the choices you made in terms of the dishes included on your menu to gain the merit grade, which you decided not to do. Learner Declaration - I certify that the evidence submitted for this assignment is my own. I have clearly referenced any sources and any artificial intelligence (AI) tools used in the work. I understand that false declaration is a form of malpractice. Learner signature Yeung Chun Yu Date 14th November 2024 Assessor declaration – I declare that the work submitted for assessment has been carried out without assistance other than that which is acceptable according to the rules of the specification. I certify that to the best of my knowledge the evidence submitted for this assignment is the learner’s own. The learner has clearly referenced any sources and any AI tools used in the work. I have not solely used AI to mark learner’s work. I understand that false declaration is a form of malpractice. Assessor signature C Cox Date 21st November 2024 Date of feedback to learner – this must be within a timely period of the assessment taking place and after internal verification has taken place. 21st November 2024 By signing the above declaration, you agree to your work and/or image (if featured in recorded and/or photographed files) to be used by Pearson or other Pearson group companies for: ( delete if not consenting to some of the following) • professional development, online support, and training of Centre Assessors • support and training for Pearson Examiners/Moderators

Merit

3 criteria

A.M1YES Whilst you have provided good examples of the positive and negative factors that influence healthy lifestyles, your work does not provide a detailed assessment of the influences that contribute to both a healthy and an unhealthy lifestyle.

B.M2NO Whilst you have provided a very good description of the positive and a negative contribution that a hospitality business is making to promote healthy lifestyles, there is no analysis in your work, therefor the merit grade cannot be awarded.

C.M3NO You have designed a three-course healthy eating menu suitable for a gluten free diet, however you have not justified the choices you have made.

Distinction

2 criteria

AB.D1Review a hospitality business’s food and beverage provision, identifying good practice in promoting healthy lifestyles and making suggestions for improvement

C.D2NO You have designed a three-course healthy eating menu suitable for a gluten free diet, however you have not justified the choices you have made or the extent to which your menu would meet the needs of this client group.

Command verbs in this unit

The verb decides the depth expected — that is what separates Pass from Merit and Distinction work on the same learning aim.

YesNoReview

Pearson's ladder runs Identify → Describe → Explain → Compare / Analyse → Evaluate / Justify / Assess. A Merit or Distinction criterion on the same aim always implies the Pass beneath it: an “evaluate” answer that never first “explains” fails, however polished it reads. Hover a verb for what it demands.

How checkb.tech checks this unit

Upload a learner's submission and checkb.tech reads it against exactly these criteria, reporting each one as met, partly met, or not met — with the evidence that informed the verdict cited, so every call is auditable.

The check runs against the official Pearson documents for this unit, and identical evidence always produces an identical result — the same script gets the same verdict every time.

It never awards a grade. You stay the assessor: confirm, dismiss, or act on every criterion before your assessment decision is final.

Verification & Quality Tools for Unit 7

Free Lead IV and assessor utilities configured for Pearson BTEC International specifications.

Authenticity CheckerAudit Unit 7 Evidence with Free Authenticity Checker

Screen submissions for generic AI filler, inspect slide presentations, and generate oral viva questions.

Lead IV UtilityCalculate IV Sample Size

Generate a JCQ-compliant square-root sampling plan with assessor risk tiers and P/M/D grade distribution.

Compliance CalculatorCheck Resubmission Window

Compute the exact 15th working day deadline excluding term holidays and audit Pearson conditions.

Recommended Guides & Articles

Evidence standards, internal verification protocols, and marking guidance for Unit 7.

7 min read · criteria markingBTEC Command Verbs Explained (Pass, Merit & Distinction)

The full BTEC command-verb ladder from identify to evaluate, what each verb demands in evidence, and how verbs decide the Pass, Merit or Distinction band.

6 min read · internal verificationBTEC Resubmission Rules: One Opportunity, Done Right

When a BTEC resubmission is allowed: the one-opportunity rule, Lead IV authorisation, the short window, and what a compliant resubmission looks like.

7 min read · criteria markingPass, Merit & Distinction in BTEC: How Grading Really Works

How BTEC unit grades are decided: hierarchical P/M/D criteria, the all-or-nothing band rule, and why one missing Pass criterion caps a whole unit.

More Level 2 Hospitality units

Unit 4 — Sustainability in Hospitality Unit 5 — Health, Safety and Hygiene in Hospitality Unit 6 — Food Preparation and Cooking Unit 8 — Unit 8 Unit 9 — Unit 9 All units →

Criteria and aim text reproduced for teacher reference from the official Pearson qualification documentation (Pearson BTEC International Level 2 Qualifications). BTEC is a registered trademark of Pearson Education Limited. checkb.tech is an independent tool — not affiliated with, endorsed by, or sponsored by Pearson. It never awards a grade; the teacher stays the assessor.