Assessment Description: Hospitality Event Concept Creation and Analysis

Component 1: Summary of Assessment Method

Component 1:

Summary of Assessment Method: In groups of 4 – 6, plan, create and present a hospitality event concept in order to create a positive guest experience and meets operational objectives.

For this assessed activity students will get creative and design, plan and present an event of your choice.

Designing, Planning and Preparation of each event will require you to produce the following to be presented:

• The event flyer/poster/design
  

• A ticket
  

• Financial analysis and break-even projections
  

• A mood/story board
  

• fully costed menu and beverage list;
  

• standard recipes, including yield, presentation and service information;
  

• a food and beverage requisition;
  

• a requisition for small equipment, linen and disposables;
  

• a costed staffing plan;
  

• a food production plan (Gant chart);
  

• a table plan;
  

• a front of house preparation and closing down plan (Gant chart);
  

• a plan of service sequence, service recovery and timings;
  

• briefing sheets for production and service teams;
  

• a health and safety implementation plan, based on the existing risk assessments;
  

• Guest feedback plan and evaluation of event delivery
  

• a Banquet Event Order

Component 2:

Summary of Assessment Method: An individual report critically analyzing the key characteristics of planning, delivering and evaluating hospitality event operations, with application of key theories, models and concepts evaluation of the above event presented in an individual report.

Written individual report should reflect on the planning processes with application of relevant theories and concepts.

In order to meet the learning outcomes for the module (see above) you are expected to write a reflective statement on key operational performance and evaluating in line with current academic thinking. To do this you will need to draw ideas from the literature and apply these in line with operational practice. It is expected that the statement be no more than 2500 words, and will demonstrate knowledge, understanding, analysis and evaluation of both the planning and delivery process. This can be done in three sections if you choose:

Pre-service (planning in particular): -

You need to justify the decisions made within operations by using relevant academic theory. A critical appraisal of different delivery systems could also be applied. Focus on the areas that have played in the success of the event. Were all decisions made successful? Think about the ideas you came up with, draw in supporting evidence for the literature, apply to the event in question, then evaluate its success. What is the range of skills, knowledge and personal qualities required by an effective event operations manager? Why are these important? To what extent do these skills, knowledge and personal qualities contribute?

During-service (implementation): - How will you implement the delivery system and comment on what issues were raised during the event. Staff training could be commented on in particular and appropriate leadership theory as well as customer service skills will be analyzed. Food production systems and their effectiveness could also be discussed, particularly when using temporary kitchens off-site.

Post-service (evaluation): - In this section strategies for improvement will be analyzed as well as any innovative or creative service systems that could be adopted. How effective were the systems that were adopted and if not, why not? How can management skills be improved? You can in this section make recommendation for the improvement of the operation.

Customer feedback should be analyzed and evaluated along with financial data, gross profit analyses, standard v actual and alternative scenarios offered.

Remember to focus on a few key themes and offer a detailed critique, as work as level 5 needs to show appropriate levels of analysis, synthesis and evaluation, so please avoid being descriptive.

As a guideline, to achieve a higher grade (60%+) in this module, students should aim to include a minimum of 15 sources from quality academic theory and literature, such as journal articles (preferably published after 2010), industry-specific publications and statistical or government reports (e.g., from reliable/reputable websites). References should be appropriate for the level of study and should be applied to the relevant context.

Effective statements will be analytical and evaluative, rather than descriptive. Statements should address such questions as:

• What planning and preparation activities have taken place? Why did they take place when they did? Was this the best time in the sequence of planning and preparation activities?
  

• What theories and concepts were used as frameworks for planning, preparing and delivering the event?
• Why these theories and concepts were considered appropriate and useful?
  

• Were any theories or concepts amended for the event planning, preparation and delivery? Why were they amended? Were the amendments successful?
  

• What is the range of skills, knowledge and personal qualities required by an effective event operations manager? Why are these important?

• How effective are the management team? What factors have been used as a framework for this evaluation? Why have these factors been used? What evidence is there to support the evaluation? How could the team improve?
  

• How effective was the delivery of the event? What evidence is there to support the evaluation? What went well and why? What could be improved and why? What actions should be taken to improve the planning, preparation and delivery of the event?