Brief Assignment Brief Unit Details: Unit Code: M/601/1797 Unit Name: Conference and Banqueting Management (Unit 13) Programme Name: HND in Hospitality Management Awarding body: Pearson Unit Level (QCF): QCF-5 Assignment Brief Distribution date: Submission deadline: Result and feedback date: Week commencing from the 25th of January, 2016 04/04/2016 4 weeks from the deadline 1 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Course Details Course Name Higher National Diploma (HND) in Hospitality Management Unit code M/601/1797 Unit Name Conference and Banqueting Management (Unit 13) Credit Value 15 Lecturer Sheikh Ziaul Haque / Chris Maclauchlan Hand Out/Issue Date Week commencing from the 25th of January, 2016 Submission Deadline 04/04/2016 Introduction The aim of this assignment is to introduce learners to the practical aspects of conference and banqueting service. Due to the nature of the job, hospitality managers need to have the basic practical skills to enable them to operate effectively within this sector. Also, to an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development. Learners will investigate the size, scope and diversity of the industry and the strategic and operational issues that influence business success. Learners are encouraged to investigate and develop an appreciation of the particular needs of clients within the conference and banqueting sector and to consider the operational and planning issues which are specific to this sector of hospitality. It will help Learners to develop their understanding of the processes involved in planning, development and management of a conference or banquet. The whole assignment is drawn together through the critical assessment of a conference or a banquet and demonstration of planning, implementation and evaluation of a conference or a banquet. The beginning of each section should outline a general introduction to the broad topic with the objective of providing a contextual background to the areas of discussion to follow. Relevant references and academic quotes and the use of case examples are required as evidence of broader reading and research. 2 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Assignment Tasks Task 1 : Scenario: You have started work with a Catering company called \"Guaranteed Catering\" who provide catering services for Events, Conferences and Banqueting and also local Contracts with large organisations. You have been asked to prepare a report by the General Manager covering the point below... You will need to research the conference and banqueting sector of the hospitality industry in the UK Assessment Criteria: AC1.1 Discuss the size and scope of the conference and banqueting industry in the UK. (P1) AC 1.2 Analyse factors that have influenced its development. (P2) You need carry out research about the size and worth of the conference and banqueting sector of the hospitality industry. These include the diversity of venues and types of events. You will need to examine the external factors that affect the development of the industry, for example: environmental, room layout liaison with police, licensing laws, traffic and crowd control: sociocultural considerations, specific protocols, speech making, diet; political, subsidised provision, free meals, the economy, budget targets: technological, lighting, sound systems, specialist equipment. M1 - The report should effective and shows clear evidence (and referenced) resource tools were used to undertake the research. D2 - The report clearly classified the size, worth, venue, types of events and provided a full description of the external factors to be considered including contingency arrangements. 3 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Task 2: Scenario: You work with a Conference and Banqueting Company and you work within a team of three event organisers. As an event organiser, your organisation has given you and your team the task to plan and implement a hospitality event for one of your clients within an agreed Budget. You have been asked to prepare a report by the General Manager covering the point below... Assessment Criteria: AC 2.1 Critically assess the key strategic and operational issues involved in the effective management of a given conference or banquet. (P3) AC 2.2 Discuss performance and quality review techniques used by the Conference and banqueting industry. (P4) Consider administrative procedures such as; booking diary; the contract; pricing and packaging; discounting initiatives and space utilization. What were the licensing law implications, health and safety legislation eg. Health and Safety at Work Act 1974 (HASW); hygiene regulations? Were there any religious and cultural guidelines, room design, seating plans, role of master of ceremonies? What were the evaluation and review techniques, client and guest evaluation procedures, venue appraisal and profit realization? M3 - Identifying performance and review techniques used for this particular conference or banquet. 4 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Group Presentation - PowerPoint + Print-out of lecture slides + accompanying notes.( AC 3.1, 3.2, 3.3 & 4.1). Presentation Date: 17/03/2016 & 24/03/2016 3.1 Evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet. (P5) 3.2 Discuss factors to consider when organising an off-site conference or banquet. (P6) 3.3 Analyse the key menu planning considerations for conference and banqueting events (P7) 4.1 Assess the ergonomic considerations for a given conference or banquet (P8) The information produced for the presentation, utilised a range of referenced sources of information that justified offsite issues to be considered when planning a conference or a banquet. M2 Presentation Guidelines 1. Introduction: a description and classification of the conference or banquet - includes venue, number of guests etc. 2. Details of the main characteristics of the operation assess the suitability of the food production systems and food and beverage service styles used for the conference or banquet. 3. Discuss the factors to be considered when planning an offsite conference or banquet. 4. Assess the key menu planning considerations for conference and banqueting event. Give details of the menu planning considerations chosen by your organisation for this particular conference or banquet. Details of any financial, objectives - for profit, subsidised, government or private funding? 5. Give Information about ergonomic considerations such as seating plans/ layout design to accommodate guests, computer-aided design packages (CAD), quality of the environment, heating, ventilation, air-conditioning and demands on the floor. Also, consider the audio visuals i.e. lighting, sound technologies? Any special effects/ video projections? 5 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief 6. Conclusions, summary. Appendix - sources of research used (text, web, other). Please note if internet resources are used please include an evaluation of the source, validity of the site, author, and date etcetera. D1 Use critical reflection to evaluate the success in of the event and identify issues to be addressed for future events. Demonstrate that self-criticism of approach has taken place within your reflection. D3 Demonstrate that innovation and creative thought have been applied and ideas have been generated and decisions taken in planning and implementation of the conference or banquet. Give a detailed account in writing to support this. Achievement of Pass, Merit and Distinction Grade Achievement of a Pass grade: A pass grade is achieved by meeting all the requirements defined in the assessment criteria for pass for each unit. Achievement of a merit grade To achieve a merit grade you must achieve a pass grade and also your essay/ assignment/ coursework demonstrates your abilities and skills in the following areas: M1 identify and apply strategies to find appropriate solutions M2 select/design and apply appropriate methods/ techniques M3 present and communicate appropriate findings Grade Descriptors: Indicative Characteristics Merit M1 Identify and apply strategies to find appropriate solutions M2 Select/design and apply appropriate methods/techniques effective judgements have been made complex problems with more than one variable have been explored an effective approach to study and research has been applied M3 Present and communicate appropriate findings the appropriate structure and approach has been used coherent, logical development of principles/concepts for the intended audience relevant theories and techniques have been applied a range of methods and techniques have been applied a range of sources of information has been used the selection of methods and techniques/sources has been justified the design of methods/techniques has been justified 6 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief a range of methods of presentation have been used and technical language has been accurately used Achievement of a distinction grade To achieve a merit grade you must achieve merit grade and also your essay/ assignment/ coursework demonstrates your abilities and skills in the following areas: D1 D2 D3 use critical reflection to evaluate own work and justify valid conclusions take responsibility for managing and organising activities demonstrate convergent/lateral/ creative thinking Grade Descriptors: Distinction D1 Use critical reflection to evaluate own work and justify valid conclusions Indicative Characteristics D2 Take responsibility for managing and organising activities D3 Demonstrate convergent / lateral / creative thinking conclusions have been arrived at through synthesis of ideas and have been justified the validity of results has been evaluated using defined criteria self-criticism of approach has taken place realistic improvements have been proposed against defined characteristics for success autonomy/independence has been demonstrated substantial activities, projects or investigations have been planned, managed and organised activities have been managed the unforeseen has been accommodated the importance of interdependence has been recognised and achieved ideas have been generated and decisions taken self-evaluation has taken place convergent and lateral thinking have been applied problems have been solved innovation and creative thought have been applied receptiveness to new ideas is evident effective thinking has taken place in unfamiliar contexts 7 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Submission Instructions: Reasonable consideration will be given in the case of failure to submit the assignments on time due to any medical reasons. ( Provided the sufficient medical proof is made available at the time of exemption) Late submissions are not allowed and will be penalised. There is no word limit for this assignment; however, we would expect to you complete the assignment within approximately 3000 words (report + notes accompanying PowerPoint presentation) excluding references. Referencing should be provided in Harvard Style referencing. The assignments should be completed in Font Type: Time New Roman/Arial with Size 12 and 1.5 spacing between lines Appendix A: Plagiarism and Collusion Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context the definition and scope of plagiarism are presented below: \"Using the work of others without acknowledging source of information or inspiration. Even if the words are changed or sentences are put in different order, the result is still plagiarism\". (Cortell, 2003) Collusion describes as the submission of work produced in collaboration for an assignment based on the assessment of individual work. When one person shares his/her work with others who submit part or all of it as their own work. Appendix B: Harvard Referencing System Any information that is not yours needs to be referenced or else turns to be plagiarism. Copying from someone's work can be unintentionally if you are unaware of the rules of acknowledging and referencing direct quotations. text the source of piece of information... The authors and publication information cited within the main body of your work must be listed in the reference list. For example: Bell, J. (1999) 'Doing your research Project'. (3rd Ed) Buckingham: Open University Press 8 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Detailed guidance on the Harvard Referencing System (HRS) is available on the Virtual Tutor (VT). The Harvard system of citation requires you to acknowledge certain information which are mainly the surname and year of publication within the text. For example According to Bell (1999), as you write up your research you will use a citation to indicate in your text the source of piece of information... The authors and publication information cited within the main body of your work must be listed in the reference list. For example: Bell, J. (1999) 'Doing your research Project'. (3rd Ed) Buckingham: Open University Press Detailed guidance on the Harvard Referencing System (HRS) is available on the Virtual Tutor (VT). 9 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management Assignment Brief Learning Out comes LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development Assessment criterion for pass 1.1 discuss the size and scope of conference and banqueting industry in the UK the 1.2 analyse factors that have influenced its development LO2 Understand the key strategic and 2.1 critically assess the key strategic and operational issues involved in the effective operational issues involved in the effective management of conference and banqueting management of a given conference or events banquet 2.2 discuss performance and quality review techniques used by the conference and banqueting industry LO3 Understand food production and service systems 3.1 evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet 3.2 discuss factors to consider when organising an off-site conference or banquet 3.3 analyse the key menu planning considerations for conference and banqueting events LO4 Understand the ergonomic considerations 4.1 assess the ergonomic considerations for a in the organisation of conference and given conference and banquet banqueting event 10 Unit 13 - Conference & Banqueting Management Assignment Brief of HND in Hospitality Management