Module Details

Module Code: HOSP7010
Title: Hospitality Event Management
Long Title: Hospitality Event Management
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
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:
# Learning Outcome Description
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.
Dependencies
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
 
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.
Module Content & Assessment
Assessment Breakdown%
Coursework30.00%
End of Module Formal Examination70.00%

Assessments

Coursework
Assessment Type Performance Evaluation % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Organise one event to showcase technical and business knowledge gained throughout the module.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 70
Timing End-of-Semester Learning Outcomes 2,3,4,5
Assessment Description
End-of-Semester Final Examination
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 University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory relating to Hospitality Event Management Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
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. Wiley, [ISBN: 0471644129].
  • Charles Bladen, James Kennell, Emma Abson, Nick Wilde. (2012), Events Management, Routledge, U.K, p.472, [ISBN: 041557742X].
Supplementary Book Resources
  • Razaq Raj, Paul Walters & Tahir Rashid.. (2013), Events management, 2nd. Thousand Oaks; Sage Publications, U.K, [ISBN: 1446200736].
  • Gunnigle,P. Heraty, N. & Morley, M. (2006), Human Resource Management in Ireland, 3rd. 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