EG211-4-FY-CO:
Delivering Event and Hospitality Operations 1

The details
2022/23
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 06 October 2022
Friday 30 June 2023
30
31 March 2021

 

Requisites for this module
(none)
(none)
(none)
(none)

 

(none)

Key module for

BA N8N6 Events Management with Hospitality

Module description

This module identifies and supports the development of your technical and professional skills within the various functions of the hotel operation. You will be supported in the application of financial measures, legislation and menu planning and its importance in delivering excellent service to the customer.

Module aims

This module aims to enable you to:

1. Determine and, where possible, demonstrate and reflect on the efficient use of key resources across the functions of events and hotel operations.
- Professional knowledge, skills and understanding in the relationships between the operational and guest services and the hotel support services;
- Conference and events;
- Food preparation and production for fine dining and brasserie operations;
- Kitchen operations;
- Food Service preparation;
- Restaurant Operations;
- Room Service Operations;
- Front and back office operations;
- Housekeeping and support functions;
- Concierge Services;
- The marketing function;
- Financial controls;
- Buying, purchasing and storing.

2. Have an understanding of the importance of menu design and its impact on events and hospitality operations.
- Simple business calculations e.g. food gross profit, selling price, operational ratios and unit costings;
- Impact of menus on the smooth running of events, kitchen and restaurant.

3. Understand and interpret the basic financial and management reports concerning efficient operations.
- Cost behaviour and calculate costs and selling prices;
- Interpreting basic financial documents.

4. Demonstrate an understanding of the range of legislation which impacts on events and hotel operations.
- Describe the key legislation impacting on a events and hospitality operation including: Health and Safety, Food Health and Safety Licensing Legislation, Weights and Measures, Data Protection.

5. Recognise good practice concerning contemporary PESTLE issues and their
impact on events and hospitality performance.
- Event and hospitality political, economic, social, technological, legal and environmental issues and their impact on operations.

6. Conform to or understand the requirements of the `Professional Code of Practice`.
- Developing the skills required to work in a professional capacity within the events and hotel Industry;
- Develop an understanding of the culture and ethos required to operate professionally to the highest levels of the industry.

Module learning outcomes

At the conclusion of this module you should be able to:

1. Determine and, where possible, demonstrate and reflect on the efficient use of key resources across the functions of events and hospitality operations.
2. Have an understanding of the importance of menu design and its impact on events and hospitality operations.
3. Understand and interpret the basic financial and management reports concerning efficient operations.
4. Demonstrate an understanding of the range of legislation which impacts on events and hospitality operations.
5. Recognise good practice concerning contemporary PESTLE issues and their impact on events and hospitality performance.
6. Conform to or eunderstanding of the requirements of the `Professional Code of Practice`.

Module information

No additional information available.

Learning and teaching methods

Learning and teaching will take place in either the practical areas of the Wivenhoe House Hotel supported by the academic and professional practitioner's feedback and expertise or via online learning with group and /or individual tutorials being used to support the development of a work based portfolio

Bibliography

This module does not appear to have a published bibliography for this year.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Coursework weighting
Coursework   Reflective Statement  17/02/2023  50% 
Coursework   PPA 1  08/05/2023  25% 
Practical   PPA 2    25% 

Exam format definitions

  • Remote, open book: Your exam will take place remotely via an online learning platform. You may refer to any physical or electronic materials during the exam.
  • In-person, open book: Your exam will take place on campus under invigilation. You may refer to any physical materials such as paper study notes or a textbook during the exam. Electronic devices may not be used in the exam.
  • In-person, open book (restricted): The exam will take place on campus under invigilation. You may refer only to specific physical materials such as a named textbook during the exam. Permitted materials will be specified by your department. Electronic devices may not be used in the exam.
  • In-person, closed book: The exam will take place on campus under invigilation. You may not refer to any physical materials or electronic devices during the exam. There may be times when a paper dictionary, for example, may be permitted in an otherwise closed book exam. Any exceptions will be specified by your department.

Your department will provide further guidance before your exams.

Overall assessment

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Mr Adrian Martin, email: amartil@essex.ac.uk.
Edge Hotel School, ehs@essex.ac.uk

 

Availability
No
No
No

External examiner

No external examiner information available for this module.
Resources
Available via Moodle
No lecture recording information available for this module.

 

Further information
Edge Hotel School

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