#REQUEST.pageInfo.pagedescription#

Site Navigation

HOSP7010 - Hospitality Event Management

banner1
Title:Hospitality Event Management
Long Title:Hospitality Event Management
Module Code:HOSP7010
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: CATHERINE O MAHONY
Module Description: This module is designed to showcase the managerial ability of the learner in relation to the Tourism and Hospitality event management sector.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Produce a high level of operational skill within a culinary/hospitality realistic work environment, in relation to event management.
LO2 Analyse concepts relating to planning, decision making, communication, marketing and operational procedures when designing and managing an event.
LO3 Organise, prepare and evaluate one learning events suitable to the hospitality market.
LO4 Compile a range of classical and contemporary menus and beverages, display a high technical skill for organised events.
LO5 Implement and evaluate key practices and principles associated with event management to meet present and future customer expectations.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

6990 HOSP6001 Culinary Arts Operation
7003 HOSP6015 Wine Appreciation and Service
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Performance Management
Leadership and human resource management issues relating to the event management cycle.
Project Management for Events
Definition of project management, key principles, phases of event management, application of project management techniques within the hospitality work environment. The role of project manager, resources, marketing - strategic event marketing process, identifying tasks and responsibilities, scheduling, applying cost benefit analysis. Reporting - post event evaluation/review.
Operational/Food and Beverage Cycle
Operational flow, costings & cost control principles and procedures, management tools and systems to enhance quality control within the hospitality sector. Design and theme considerations, restaurant image, marketing the product/event, menu styles, special events. Implementation of quality operational control systems, customer needs and expectations internal/external. Impact of events on society social, cultural, political and economic. Type and structure of events within the hospitality/business sector.
Workplace Organisation
Elements of the strategic event planning process, functional structure of events. Structure and key characteristics of the hospitality project and its impact on society - political and economic. Interdepartmental relationships between operational functional areas. The organisation and co ordination of resources to achieve a prescribed product. Health and Safety within the work environment - safety statements and risk assessment.
Teamwork
Barriers between functional areas and their impact on the overall operational structure. Delegation of roles and responsibilities. Dealing with contingencies. The role of the Event Manager.
Waste Management
Waste management issues, recycling and energy management.
Assessment Breakdown%
Course Work30.00%
End of Module Formal Examination70.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Performance Evaluation Organise one event to showcase technical and business knowledge gained throughout the module. 1,2,3,4,5 30.0 Sem End
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 2,3,4,5 70.0 End-of-Semester
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory relating to Hospitality Event Management 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Research 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Research 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 

Module Resources

Recommended Book Resources
  • Allen. J 2010, Event Planning: The Ultimate Guide to Successful Meetings, Corporate Events, 1st Ed., Wiley [ISBN: 0471644129]
  • Charles Bladen, James Kennell, Emma Abson, Nick Wilde 2012, Events Management, Routledge U.K [ISBN: 041557742X]
Supplementary Book Resources
  • Razaq Raj, Paul Walters & Tahir Rashid. 2013, Events management, 2nd Ed., Thousand Oaks; Sage Publications U.K [ISBN: 1446200736]
  • Gunnigle,P. Heraty, N. & Morley, M 2006, Human Resource Management in Ireland, 3rd Ed., Gill & MacMillan Dublin [ISBN: 10: 0 7171 39336]
Supplementary Article/Paper Resources
  • Catering and Licensing Review
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 6 Mandatory
CR_OCULA_7 Bachelor of Business in Culinary Arts 6 Elective

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie