EG213-5-AU-CO:
Delivering Event and Hospitality Operations 2
2021/22
Edge Hotel School
Colchester Campus
Autumn
Undergraduate: Level 5
Current
Thursday 07 October 2021
Friday 17 December 2021
30
31 March 2021
Requisites for this module
(none)
(none)
(none)
(none)
(none)
BA N8N6 Events Management with Hospitality
This module will provide you with the opportunity to develop further the skills gained in Delivering Event and Hospitality Operations by providing you with the opportunity to develop insights of supervisory and professional operational skills when responsible for functional areas of the event and hospitality operations.
You will analyse the operational characteristics and success of a team and determine and where possible, demonstrate the planning, organising of a team in the delivery of products and services to customers within events operations.
This module aims to enable you to:
1. Demonstrate and critically reflect on the professional supervisory skills and
knowledge required across the functions of event and hospitality operations.
- Professional and supervisory skills;
- Guest services development and delivery;
- Kitchen and food service supervisory skills;
- Professional accommodation and front office supervisory skills;
- Professional and supervisory skills in delivering support services to internal clients.
2.Demonstrate analysis, planning and organisation of the work of a team within
an event and hospitality operation.
- Team organisation;
- Resource management (human, physical, (e.g. materials, equipment), financial (including purchasing and stock control);
- Conference and events;
- Event service and product improvements;
- Kitchen and food service organisations;
- Kitchen and food and beverage service product improvements;
- Food service development and delivery;
- Front of house and accommodation services organisation;
- Accommodation and front office services and improvements;
- Developing guest services delivery in meeting individual guest needs;
- Hotel support services importance and organisation;
- Evaluation of support services including comparisons in supply sources and value for money.
3. Critically evaluate the supervision of resources within event and hospitality operations.
- Systems approaches to resource analysis;
- Determining resource management needs (human, physical, (e.g. materials, equipment), financial (including purchasing and stock control);
- Efficiency and effectiveness in event and hospitality operations;
- Developing professional and supervisory skills;
- The function of a successful team in delivering efficiency and effectiveness of operations.
4. Critically evaluate the team and financial performance against pre-determined
criteria across all the functions of event and hospitality operations.
- The function and characteristics of a successful team;
- Performance measurement and evaluation techniques in team performance.
5. Critically analyse practise within the hotel operation concerning contemporary PESTLE issues.
- Event and hospitality environmental issues.
6. Conform to the requirements of the “Professional Code of Practice”.
At the conclusion of this module you should be able to:
1. Demonstrate and critically reflect on the professional supervisory skills and knowledge required across the functions of event and hospitality operations.
2. Demonstrate analysis, planning and organisation of the work of a team within an event and hospitality operation.
3. Critically evaluate the supervision of resources within event and hospitality operations.
4. Critically evaluate the team and financial performance against pre-determined criteria across all the functions of event and hospitality operations.
5. Critically analyse practise within the event and hospitality operation concerning contemporary PESTLE issues.
6. Conform to the requirements of the “Professional Code of Practice”.
No additional information available.
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.
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 |
|
50% |
| Coursework |
PPA |
|
50% |
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
Reassessment
Module supervisor and teaching staff
Mr Adrian Martin, email: amartil@essex.ac.uk.
Edge Hotel School, ehs@essex.ac.uk
No
No
No
Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090
Available via Moodle
Of 7 hours, 0 (0%) hours available to students:
7 hours not recorded due to service coverage or fault;
0 hours not recorded due to opt-out by lecturer(s), module, or event type.
Edge Hotel School
Disclaimer: The University makes every effort to ensure that this information on its Module Directory is accurate and up-to-date. Exceptionally it can
be necessary to make changes, for example to programmes, modules, facilities or fees. Examples of such reasons might include a change of law or regulatory requirements,
industrial action, lack of demand, departure of key personnel, change in government policy, or withdrawal/reduction of funding. Changes to modules may for example consist
of variations to the content and method of delivery or assessment of modules and other services, to discontinue modules and other services and to merge or combine modules.
The University will endeavour to keep such changes to a minimum, and will also keep students informed appropriately by updating our programme specifications and module directory.
The full Procedures, Rules and Regulations of the University governing how it operates are set out in the Charter, Statutes and Ordinances and in the University Regulations, Policy and Procedures.