Module Details

Module Code: HOSP7072
Title: Event Planning
Long Title: Event Planning
NFQ Level: Intermediate
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module will allow the learner use and develop their key competencies and skills in
the delivery of four live fine kitchen and dining restaurant events. The students plan, operate and
manage an open restaurant scenario in both a function and à la carte capacity.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Plan, design and apply the principals involved in running a fine dining restaurant for both à la carte service and group bookings to a live restaurant scenario.
LO2 Evaluate and apply practical cookery processes, considering nutritional and dietary principles to the running of the live kitchen events.
LO3 Design and develop menus suitable for a fine dining restaurant which recognise the importance of sustainability and adherence to HACCP regulations and allergen awarness.
LO4 Recognise and apply the principles of fine dining restaurant service and etiquette in the delivery of the live events.
LO5 Identify and incorporate elements of wine and beverage service techniques to the design of the meal experience.
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).
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
Event Planning
Considerations for Event Planning - budgeting, menu structure, sustainability goals, cost management, nutrition and dietary requirements.
Menu Design
Menu costing and pricing structure, sustainable procurement, local produce, dish construction with a deep-rooted focus on sustainability, food wastage and healthy food options. Principles of a good HACCP system and allergen awareness.
Culinary Skill and Techniques
Application of culinary techniques to fine dining dishes, dish composition and balance, volume forecasting, presentation design, flavour profile and control systems.
Food and Beverage Service Techniques
Table planning, principles of dining etiquette and customer care. Reservation system management, service styles, beverage service techniques and control systems.
Wine and Beverages
Wine knowledge, service and production methods. Contemporary and classical beverage service incorporating teas, tisanes and pre-dinner drinks.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Week Learning Outcomes 1,2,3
Assessment Description
Continuous assessment of the students practical and managerial skills in design and preparation for the live events.
Assessment Type Practical/Skills Evaluation % of Total Mark 40
Timing Week 10 Learning Outcomes 2,4,5
Assessment Description
Continuous assessment of students practical and
managerial skills in the execution of the live event.
Assessment Type Reflective Journal % of Total Mark 30
Timing Week 13 Learning Outcomes 1,3
Assessment Description
Reflective journal of the planning and
implementation stage of the events, incorporating menu planning and design, costs, pricing and sustainability.
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

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
Lab Contact Event design, planning and pre-preparation for live events. Every Week 3.00 3
Lab Contact Delivery of 4 live events for restaurant and kitchen Every Second Week 1.50 3
Independent & Directed Learning (Non-contact) Non Contact Research on Planning and Menu Design Every Week 2.50 2.5
Total Hours 8.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.50
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Event design, planning and pre-preparation for live events. Every Week 3.00 3
Lab Contact Delivery of 4 live events for restaurant and kitchen Every Second Week 1.50 3
Independent & Directed Learning (Non-contact) Non Contact Research on Planning and Menu Design. Every Week 2.50 2.5
Total Hours 8.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.50
 
Module Resources
Recommended Book Resources
  • Jeuffrault, D.. (2022), Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables, Editions BPI, [ISBN: 2857087683].
  • Gössling, S., & Hall, M.C.. (2021), The Sustainable Chef, 1st. Routledge, [ISBN: 9781138733732].
  • Cousins, J., & Weekes, S.. (2020), Food and Beverage Service, 10th. Hodder Education, [ISBN: 9781398300156].
  • Foskett, D., Paskins, P., & Rippington, N.. (2019), Practical Cookery, 14th. Hodder Education, [ISBN: 9781510461710].
  • Rippington, N., Burke., M. & Barker, C.. (2013), Professional Patisserie: For levels 2 & 3 and Professional Chefs, Hodder Education, [ISBN: 9781444196443].
Supplementary Book Resources
  • Foskett, D., Paskins, P., & Pennington, A.. (2021), The Theory of Hospitality & Catering, 14th. Hodder Education, [ISBN: 9781398332959].
  • The Culinary Institute of America (CIA). (2013), Techniques of Healthy Cooking, Wiley, [ISBN: 9780470635438].
  • Felder, C.. (2013), Patisserie, Mastering the Fundamentals of French Pastry, 1st. Rizzoli International Publications, [ISBN: 9780847839629].
  • Cracknell, H.L. & Kaufmann, R.J.. (1999), Practical Professional Cookery, 3rd. Delmar Cengage Learning, [ISBN: 9781861528735].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 3 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 3 Mandatory