EG210-4-FY-CO:
Event Operations 1

The details
2019/20
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 03 October 2019
Friday 26 June 2020
15
12 April 2019

 

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

 

(none)

Key module for

BA N8N6 Events Management with Hospitality,
BA N8N6SS Events Management with Hospitality,
FDA N6N8SS Events Management with Hospitality

Module description

This module will enable you to acquire the understanding and knowledge of the operational characteristics of a high quality event business enabling the business to achieve its objectives. You will recognise the importance of effective teamwork as critical in delivering excellence to the guest. You will be introduced to the legal and regulatory context in which events operate, understand and use basic financial and costing skills and utilise relevant technology to enhance business performance.

Module aims

This module aims to enable you to:
1. Understand the key resources of an event operation.
- Professional knowledge, skills and understanding in food and beverage, front of house and accommodation services;
- Professional knowledge, skills and understanding in event support services e.g. marketing, finance, human resources;
- Understand and interpret financial concepts e.g. profit, sales mix, volume of sales, cash flow and undertake simple calculations;
- Appreciate the importance of and interpret basic financial documents e.g. balance sheet, profit and loss. Calculate a simple profit and loss account;
- Understand cost behaviour and classification and calculate costs and selling prices;
- Calculate and interpret operational ratios.

2. Evaluate the importance and significance of marketing, financial and human resource management functions within event operations.
- The interrelationship between the principle functions within the event;
- The functional roles of different event departments;
- An overview of the systems and processes used in events for the management of functions and resources;
- The use of technology in event operational functions;
- Environmental impact on hospitality.

3. Analyse operational data to determine business performance.
- Understand and interpret financial concepts e.g. profit, sales mix, volume of sales, cash flow and undertake simple calculations;
- Appreciate the importance of and interpret basic financial documents e.g. balance sheet, profit and loss. Calculate a simple profit and loss account;
- Understand cost behaviour and classification and calculate costs and selling prices. Calculate and interpret operational ratios.

Module learning outcomes

At the conclusion of this module you should be able to:
1. Understand the key resources of an event operation.
2. Evaluate the importance and significance of marketing, financial and human resource management functions within event operations.
3. Analyse operational data to determine business performance.

Module information

No additional information available.

Learning and teaching methods

Learning and teaching will take the shape of professional practice supported by lectures and tutor led seminars and Wivenhoe House will be used to contextualise theory and illustrate practice.

Bibliography

This module does not appear to have a published bibliography.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Weighting
Practical Individual Presentation 10/01/2020
Written Exam Exam

Overall assessment

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Philip Berners
Edge Hotel School, ehs@essex.ac.uk

 

Availability
No
No
No

External examiner

Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090
Resources
Available via Moodle
Of 34 hours, 0 (0%) hours available to students:
6 hours not recorded due to service coverage or fault;
28 hours not recorded due to opt-out by lecturer(s).

 

Further information
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.