UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

UNIT
14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
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LO1
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
LO2
Understand the operational issues which affect the success of event management
Elements of project
management: action planning;

Unit 29- Health promotions

Unit 4 – Personal  and professional development in health and social care
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
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LO3
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

LO4
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 targetsHND Assignment Help

UNIT 14: HOSPITALITY CONTRACT AND EVENT
MANAGEMENT
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1
Understand external factors that affect planning and management in the event
and contract sectors
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
2.1 discuss the elements of project management which are
necessary to ensure effective management of events

Unit 29- Health promotions

Unit 4 – Personal  and professional development in health and social care

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
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LO3
Understand the client and contractor relationship
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
LO4
Understand the financial processes involved in tendering for and implementation
of events
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

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
Guidance
Links
This unit can be linked successfully with:
Unit 5: Food and Beverage Operations Management Unit 8:
Marketing in Hospitality Unit 13: Conference and Banqueting Management.This
unit links to the following Management NVQ units:
A3: Develop your
personal networks
B8: Ensure compliance
with legal, regulatory, ethical and social requirements
D2: Develop
productive working relationships with colleagues and stakeholders
E1: Manage a budget
E2: Manage finance for your area of responsibility
E3: Obtain additional finance for the organisation
E5: Ensure your own action reduce risks to health and safety
E6: Ensure health and
safety requirements are met in your area of responsibility
E7: Ensure an effective organisational approach to health
and safety
F9: Build your organisation’s understanding of its market
and customers
F10: Develop a customer focused organisation.
Essential requirements
Case study materials, some drawn from the trade press, are
an essential resource.
Employer engagement and vocational contexts
It is important for centres to develop supporting
relationships with local commercial providers, as they are a good source of
visits and visiting speakers.

 

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