HOSPITALITY EVENTS MANAGEMENT - 2023/4
Module code: MAN3128
Hospitality Events Management aims to increase student knowledge and understanding of Hospitality Operations, through project management of an event. The module will focus on key project management tools and a range of possible interventions will be discussed.
Hospitality, Tourism & Events Management
ASHTON Mark (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 6
JACs code: N862
Module cap (Maximum number of students): N/A
Overall student workload
Workshop Hours: 15
Independent Learning Hours: 115
Lecture Hours: 12
Practical/Performance Hours: 8
Prerequisites / Co-requisites
Indicative content includes:
Project Management planning to include:
- Site visit
- Site evaluation
- Logistics planning
- Supplier selection
- Inventory management
- Cost control
- Risk Analysis
Event marketing planning to include:
- Concept development
- Feasibility study
- Designing the Servicescape
- Promotional planning
Event Day management to include:
- Safety Management and Security
- Cost control
- Variance analysis
- Service and product delivery
- Quality Management
- Service failure/recovery
- Customer feedback
- Post Event review
PPD to include;
- Reflection on aspects of personal and professional development
|Assessment type||Unit of assessment||Weighting|
|Coursework||The Event Management Plan (5,000 words), includes Refined Event Feasibility Study (Team Work)||40|
|Practical based assessment||The Live Event Project (Team Work)||20|
|Coursework||The Post-Event Evaluation Report including Individual Reflection (2,000 words), (Individual)||40|
PLEASE NOTE – Students requiring an alternative assessment to the Event Management Plan will write a 2,000 word report on an event brief provided by the module leader Students requiring an alternative assessment to the Live Event Project will have to attend an event selected by the module leader and write a 2,000 word evaluation report
The assessment strategy is designed to provide students with the opportunity to demonstrate both the theoretical and practical skills they have developed in the module. Thus, the summative assessments for this module will consist of:
The Summative assessment for this module will consist of:
Event Management Plan (Event Team) 40%.
The student Event Teams will then develop their feasibility studies into a full Event Management Plan of 5,000 words covering a wide range of aspects from event schedules to event operations and safety and risk management. Feedback and marks will be given in the following weeks.
Live Event Project (Event Team) 20%.
The Live Event will be staged towards the end of the semester. A tutor will attend and assess the event and give support and feedback during the operations, highlighting any issues that might be improved upon or be included in the post event reporting.
The Post-Event Report including Individual Reflection (Individual) 40%.
Each student will provide a concise post event report on key aspects of the events success or otherwise. Key areas will include the popularity of event concept within the competitive event environment, the suitability and quality of the venue and production and HR management, the success of the marketing and finance and budget management along with a self assessment that focuses on their personal performance of working within a team in its mission to stage the live event. The areas of focus will include learning, reflective learning, learning styles, work-based learning, teamwork, role preferences, administration, management and leadership.
Formative assessment and feedback
During the development of the feasibility study each group will receive verbal feedback about their ideas and plan. The Event Management Plan is a working document that will once submitted continue to evolve in line with advancements in the planning up until the delivery of the event; hence these is a requirement that a final risk assessment be submitted no less than 48 hours prior to the event and once all final planning has been completed and reviewed.
The event feasibility studies will be verbally presented to a panel of teaching staff and invited industry practitioners. This feedback can then be incorporated in planning and the Event Management Plan prior to the submission of this document. Verbal feedback will continue via weekly workshops up until the event is delivered.
Following each event, each group will have a 15 minute formative feedback and evaluation meeting to discuss the event per se and the marks awarded for their event.
- This module aims to provide students with a professional approach and sound working knowledge of the management and the mechanics of Managing Events.
|001||Plan and manage a hospitality event project to a professional standard||PT|
|002||Develop and execute an event management plan together with an industry standard risk assessment||KC|
|003||Evaluate events in terms of conceptual attractiveness, financial success, planning and operational delivery, pre and post-event variance analysis, sustainability, and ethics||T|
|004||Identify aspects of their personal and professional development||PT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning and teaching strategy is designed to: create an environment where students can apply theoretical processes and practices by planning, organising, operating and evaluating a real and dynamic event operation. This will require students to create and develop a Event Feasibility Plan, develop budgets, apply sales and marketing concepts, handle cash and build a profit and loss statement and then draw up the Event Management Plan that will set out a clear plan for the event operations, the roles and responsibilities, logistics and management of event attractions etc and a clear and achievable timeline through the event and contingency and emergency plans. Students will need to use negotiating skills to secure venues from venue managers and sponsorship from local companies. Students will need to apply personnel management techniques to achieve a successful event. Students will reflect on these activities following the event and be able to further evaluate their own strengths and weaknesses as well as those of their group.
The learning and teaching methods include:
- interactive lectures, support material and reinforcement
- key areas and signposts to enquiry based learning
- practical project and reflective practice
- individual and group presentations and small feedback sessions
The learning and teaching methods include:
- Lectures, tutorials, workshops, field studies, independent study and operational practice.
- Lectures are front loaded into the first weeks then they become workshops
- Field studies commence following the submission of the feasibility plan
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Upon accessing the reading list, please search for the module using the module code: MAN3128
This module has a capped number of 48 students and may not be available to ERASMUS and other international exchange students. Please check with the Global Engagement Office exchange and study abroad team.
Programmes this module appears in
|International Hospitality and Tourism Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management with Transport BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2023/4 academic year.