Unit-14 HOSPITALITY CONTRACT AND EVENT MANAGEMENT

 Unit-14 HOSPITALITY CONTRACT AND EVENT MANAGEMENT

Hospitality Contract and Event Management T/601/1798

LO1 Understand external factors that affect planning and management in the event and contract sectors

Understand external factors that affect planning and management in the event and contract sectors Diversity of sector: employee catering; hospital catering; school meals; conference centres; location and outdoor events; banqueting; private functions Types of service provision: food and beverage services; accommodation services; reception; facilities management; linen and laundry; cleaning; administration; hotel services; maintenance; security; purchasing; human resource services Component elements of the contract/event: menu design; food and beverage service style; staffing; timing; space layout; decoration; entertainment; lighting and sound External factors: socio-cultural; economic; political; technological; environmental; legal

1.1 discuss the main characteristics of the contract and event catering sectors

1.2 assess external factors affecting planning and management in the event and contract sectors 



 LO2 Understand the operational issues which affect the success of event management



Understand the operational issues which affect the success of event management Elements of project management: action planning; product knowledge; decision-making; scheduling; administration; client liaison; component elements of the event; liaison with internal/external providers (executive chef, restaurant/bar manager, HR manager, front office, AV technician, florist, artiste/agent) Food and beverage systems: suitability of menu design; type of food service system for a particular contract and event catering situation; suitability of purchasing; delivering and storage systems Marketing and sales issues: product placement; merchandising; market share; targeting Human resource issues: workforce; worker to management ratio; job skills and tasks; work patterns; full-time or part-time employees; casual staff; training Health, safety and hygiene: standards of equipment; utensils and supplies available; problems with catering ‘off site’; legislation affecting transportation of cook-chill, cook-freeze food materials Customer issues: service; service styles; interface skills; needs and expectations; client and contractor relationship Quality issues: standards of service; product quality; service quality; measurement of quality


2.1 discuss the elements of project management which are necessary to ensure effective management of events

2.2 discuss the type and level of service associated with a variety of events

2.3 assess the health, safety and hygiene problems which can affect the operational success of an event

 2.4 consider how marketing, human resources and quality control are applied in the organisation and delivery of a successful event





LO3 Understand the client and contractor relationship


Understand the client and contractor relationship Client and contractor relationship: interpersonal skills; negotiating; bargaining during the contract and event Type of contract: cost plus; fixed price



3.1 assess the importance of a good client and contractor relationship to ensure successful contract catering

3.2 assess the factors that impact on the success of the contract and client relationship


 3.3 review the different types of contract
                                                              Course Title: BTEC HND in Travel and Tourism Management





LO4 Understand the financial processes involved in tendering for and implementation of events


Understand the financial processes involved in tendering for and implementation of events Contracts: nature of contracts; writing specifications; negotiating contracts; fulfilling contract requirements; breach of contract Financial issues: budget setting and targets; competitive tendering; bidding for contracts; competitiveness; economies of scale; contract law; profit generation; nil profit; subsidies Business generation: tendering; opportunities for expansion; satisfaction of current contracts; acquisitions and mergers; non-profit contracts; profit contracts Corporate targets: management targets; financial targets; business performance targets; business expansion targets; quality targets

4.1 discuss the process involved in drawing up contracts

4.2 assess the financial issues which affect the implementation of a contract

 4.3 discuss the process of business generation within contract and event management


4.4 evaluate business success and achieving corporate targets in contract and event management

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