Aim of Unit 14 Hospitality Contract and Event Management
Unit 14 Hospitality Contract and Event Management would help learners having effective understandings of events and contract management within the hospitality industry, which includes products and service diversity and different factors on business performances. The unit would be designed for raising awareness of diversity in developing event products and managing different efficient services. It would also discuss about the complexities within the sector and different external and internal factors as per the context of marketing and sales, human resources, finance, health and safety. Apart from that, it would also analyse on the quality product and service provision, which achieves the customers’ and clients’ needs within the industry.
Learning outcomes
1 Understand external factors that affect planning and management in the event and contract sectors
The study analyses different external factors that may affect management and planning within the sector of contract and event. Sector diversity such as hospital and employee catering, event and conference centres, school meals, banqueting would be incorporated. Different service provision types such as accommodation services, facilities management, cleaning, administration, security and purchasing would be discussed. Apart from these, component elements like menu design, food service style, space layout, decoration and entertainment would be analysed along with different external factors such as socio-cultural, political, technological, economic, technological and legal.
2 Understand the operational issues which affect the success of event management
Learners can learn about project elements management like product knowledge, decision making and planning, administration, as well as liaison with external or internal providers. This would enable them to identify multiple systems that can be used in food services such as menu design, pricing, delivering, purchasing and more. Apart from these, various sales and marketing issues within market share, merchandising and targeting would be incorporated. Another issues like health, hygiene and safety, HR management, quality and customer issues within the sector would be discussed as well.
3 Understand the client and contractor relationship
In this part, learners can have proper guidance on the relationship between the contractor and client in which different effective skills such as negotiating, bargaining, other interpersonal skills would be evaluated. Different types of contracts would be mentioned in the study by focusing on fixed pricing, and cost plus.
4 Understand the financial processes involved in tendering for and implementation of events
The study further analyses differentiation in the contract nature in which various elements such as negotiating contracts, contract breaching, fulfilling the requirements in contracts would be focused. Financial issues would also be incorporated such as competitive tendering, contract bidding, scale economies, contract law, setting of budgets and targeting, generation of profitability. It would also discuss about how overall business can be generated by emphasizing on expansion opportunities, tendering, contract satisfactions, merger and acquisitions, profit and non-profit contracts.Learners can also find out different targets within management, finance, organisational performance and quality.
Learning outcomes and assessment criteria
| Learning outcomes On successful completion of this unit a learner will: | Assessment criteria for pass The learner can: |
| LO1 Understand external factors that affect planning and management in the event and contract sectors | discuss the main characteristics of the contract and event catering sectorsassess external factors affecting planning and management in the event and contract sectors |
| LO2 Understand the operational issues which affect the success of event management | discuss the elements of project management which are necessary to ensure effective management of eventsdiscuss the type and level of service associated with a variety of eventsassess the health, safety and hygiene problems which can affect the operational success of an eventconsider how marketing, human resources and quality control are applied in the organisation and delivery of a successful event |
| LO3 Understand the client and contractor relationship | assess the importance of a good client and contractor relationship to ensure successful contract cateringassess the factors that impact on the success of the contract and client relationshipreview the different types of contract |
| LO4 Understand the financial processes involved in tendering for and implementation of events | discuss the process involved in drawing up contractsassess the financial issues which affect the implementation of a contractdiscuss the process of business generation within contract and event managementevaluate business success and achieving corporate targets in contract and event management |
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.