UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

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LO1 Understand external factors that affect planning and management in the event and contract sectors

Diversity of sector: employee catering; hospital catering; school meals; conference centres; location and outdoor events; banqueting; private functions Types of service provision: food and beverage services; accommodation services; reception; facilities management; linen and laundry; cleaning; administration; hotel services; maintenance; security; purchasing; human resource services Component elements of the contract/event: menu design; food and beverage service style; staffing; timing; space layout; decoration; entertainment; lighting and sound External factors: socio-cultural; economic; political; technological; environmental; legal

LO2 Understand the operational issues which affect the success of event management Elements of project

 management: action planning; product knowledge; decision-making; scheduling; administration; client liaison; component elements of the event; liaison with internal/external providers (executive chef, restaurant/bar manager, HR manager, front office, AV technician, florist, artiste/agent) Food and beverage systems: suitability of menu design; type of food service system for a particular contract and event catering situation; suitability of purchasing; delivering and storage systems Marketing and sales issues: product placement; merchandising; market share; targeting Human resource issues: workforce; worker to management ratio; job skills and tasks; work patterns; full-time or part-time employees; casual staff; training Health, safety and hygiene: standards of equipment; utensils and supplies available; problems with catering ‘off site’; legislation affecting transportation of cook-chill, cook-freeze food materials Customer issues: service; service styles; interface skills; needs and expectations; client and contractor relationship Quality issues: standards of service; product quality; service quality; measurement of quality

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LO3 Understand the client and contractor relationship Client and contractor

relationship: interpersonal skills; negotiating; bargaining during the contract and event Type of contract: cost plus; fixed price

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

LO4 Understand the financial processes involved in tendering for and implementation of events

 Contracts: nature of contracts; writing specifications; negotiating contracts; fulfilling contract requirements; breach of contract Financial issues: budget setting and targets; competitive tendering; bidding for contracts; competitiveness; economies of scale; contract law; profit generation; nil profit; subsidies Business generation: tendering; opportunities for expansion; satisfaction of current contracts; acquisitions and mergers; non-profit contracts; profit contracts Corporate targets: management targets; financial targets; business performance targets; business expansion targets; quality targets

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

Learning outcomes and assessment criteria

Learning outcomes

On successful completion of this unit a learner will:

LO1 Understand external factors that affect planning and management in the event and contract sectors

1.1 discuss the main characteristics of the contract and event catering sectors

1.2 assess external factors affecting planning and management in the event and contract sectors

 LO2 Understand the operational issues which affect the success of event management

2.1 discuss the elements of project management which are necessary to ensure effective management of events

2.2 discuss the type and level of service associated with a variety of events

2.3 assess the health, safety and hygiene problems which can affect the operational success of an event

 2.4 consider how marketing, human resources and quality control are applied in the organisation and delivery of a successful event

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LO3 Understand the client and contractor relationship

3.1 assess the importance of a good client and contractor relationship to ensure successful contract catering

3.2 assess the factors that impact on the success of the contract and client relationship

 3.3 review the different types of contract

LO4 Understand the financial processes involved in tendering for and implementation of events
4.1 discuss the process involved in drawing up contracts

4.2 assess the financial issues which affect the implementation of a contract

 4.3 discuss the process of business generation within contract and event management

4.4 evaluate business success and achieving corporate targets in contract and event management

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

Guidance
Links
This unit can be linked successfully with:

Unit 5: Food and Beverage Operations Management Unit 8: Marketing in Hospitality Unit 13: Conference and Banqueting Management.This unit links to the following Management NVQ units:

 A3: Develop your personal networks

 B8: Ensure compliance with legal, regulatory, ethical and social requirements

 D2: Develop productive working relationships with colleagues and stakeholders

E1: Manage a budget

E2: Manage finance for your area of responsibility

E3: Obtain additional finance for the organisation

E5: Ensure your own action reduce risks to health and safety

 E6: Ensure health and safety requirements are met in your area of responsibility

E7: Ensure an effective organisational approach to health and safety

F9: Build your organisation’s understanding of its market and customers

F10: Develop a customer focused organisation.

Essential requirements

Case study materials, some drawn from the trade press, are an essential resource.

Employer engagement and vocational contexts

It is important for centres to develop supporting relationships with local commercial providers, as they are a good source of visits and visiting speakers.

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