EG211-4-FY-CO:
Delivering Event and Hospitality Operations 1
2020/21
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 08 October 2020
Friday 02 July 2021
30
14 February 2020
Requisites for this module
(none)
(none)
(none)
(none)
(none)
BA N8N6 Events Management with Hospitality
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.
This module aims to enable you to:
1. 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 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.
At the conclusion of this module you should be able to:
1. 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 the requirements of the “Professional Code of Practice”.
No additional information available.
Learning and teaching will take the shape of professional practice in all practical areas of the Wivenhoe House supported by the academic and professional practitioner's feedback and expertise. Wivenhoe House will be used to contextualize theory and illustrate and develop professional practice. Group and /or individual tutorials will be used to support the development of the work based portfolio and on-line learning resources.
This module does not appear to have a published bibliography.
Assessment items, weightings and deadlines
| Coursework / exam |
Description |
Deadline |
Coursework weighting |
| Coursework |
PPA 1 |
|
25% |
| Coursework |
Reflective Statement |
|
50% |
| 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
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 1456 hours, 0 (0%) hours available to students:
1456 hours not recorded due to service coverage or fault;
0 hours not recorded due to opt-out by lecturer(s).
Edge Hotel School
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