EG213-5-AU-CO:
Delivering Event and Hospitality Operations 2

The details
2019/20
Edge Hotel School
Colchester Campus
Autumn
Undergraduate: Level 5
Current
Thursday 03 October 2019
Saturday 14 December 2019
30
16 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 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 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 your teams thus providing the opportunity to put your learning into practice. You will be responsible for the planning, organising of your teams in the delivery of products and services to customers within events operations.

Module aims

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”.

Module learning outcomes

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”.

Module information

No additional information available.

Learning and teaching methods

Learning and teaching will take place in all practical areas of the Wivenhoe House Hotel supported by the academic and professional practitioner's feedback and expertise. Wivenhoe House Hotel will be used to contextualize theory and illustrate practice. Group and /or individual tutorials will be used to support the development of the work based portfolio.

Bibliography

This module does not appear to have a published bibliography.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Weighting
Coursework PPA 50%
Coursework Reflective Statement 50%

Overall assessment

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Dimitri Lera
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
No lecture recording information available for this module.

 

Further information
Edge Hotel School

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