UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

Unit 14:
Hospitality Contract and Event


Management

Unit code:
T/601/1798

QCF level:
5


Credit value:
15





  • Aim
This unit will enable learners to gain understanding of contract and event management in the hospitality industry, including the diversity of the services and products, and factors that optimise business performance.
  • Unit abstract
The unit is designed to raise awareness of the diversity and complexity of the sector and the internal and external factors that influence its success. Learners will be given the opportunity to investigate these factors in the context of finances, sales and marketing, human resources, health, safety and hygiene and the provision of a quality product, that meets the needs of customers and the client.

This unit will address the scope of strategic, operational and financial decisions which influence an operation’s success.

  • Learning outcomes

On successful completion of this unit a learner will:
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  • Understand external factors that affect planning and management in the event and contract sectors
2     Understand the operational issues which affect the success of event management

  • Understand the client and contractor relationship

  • Understand the financial processes involved in tendering for and implementation of events.
UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
Unit content
  • 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
  • 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
  • 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
UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
  • 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
UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
Learning outcomes and assessment criteria

Learning outcomes
Assessment criteria for pass


On successful completion of
The learner can:


this unit a learner will:










LO1 Understand external factors

1.1
discuss the main characteristics of the contract and


that affect planning and


event catering sectors


management in the event

1.2
assess external factors affecting planning and


and contract sectors





management in the event and contract sectors













LO2 Understand the operational

2.1
discuss the elements of project management which are


issues which affect the


necessary to ensure effective management of events


success of event

2.2
discuss the type and level of service associated with a


management





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

3.1
assess the importance of a good client and contractor


contractor relationship


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







LO4 Understand the financial

4.1
discuss the process involved in drawing up contracts


processes involved in

4.2
assess the financial issues which affect the


tendering for and





implementation of a contract


implementation of events











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







UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
Guidance
Links
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