UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

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LO1 Understand external factors that affect planning and management in the event and
contract sectors
Diversity of sector: employee catering; hospital catering; school meals; conference centres;
location and outdoor events; banqueting; private functions Types of service provision: food and
beverage services; accommodation services; reception; facilities management; linen and
laundry; cleaning; administration; hotel services; maintenance; security; purchasing; human
resource services Component elements of the contract/event: menu design; food and beverage
service style; staffing; timing; space layout; decoration; entertainment; lighting and sound
External factors: socio-cultural; economic; political; technological; environmental; legal
LO2 Understand the operational issues which affect the success of event management
Elements of project
management: action planning; product knowledge; decision-making; scheduling; administration;
client liaison; component elements of the event; liaison with internal/external providers
(executive chef, restaurant/bar manager, HR manager, front office, AV technician, florist,
artiste/agent) Food and beverage systems: suitability of menu design; type of food service
system for a particular contract and event catering situation; suitability of purchasing; delivering
and storage systems Marketing and sales issues: product placement; merchandising; market
share; targeting Human resource issues: workforce; worker to management ratio; job skills and
tasks; work patterns; full-time or part-time employees; casual staff; training Health, safety and
hygiene: standards of equipment; utensils and supplies available; problems with catering off
site; legislation affecting transportation of cook-chill, cook-freeze food materials Customer
issues: service; service styles; interface skills; needs and expectations; client and contractor
relationship Quality issues: standards of service; product quality; service quality; measurement
of quality
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LO3 Understand the client and contractor relationship Client and contractor
relationship: interpersonal skills; negotiating; bargaining during the contract and event Type of
contract: cost plus; fixed price

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

LO4 Understand the financial processes involved in tendering for and implementation of
events
Contracts: nature of contracts; writing specifications; negotiating contracts; fulfilling contract
requirements; breach of contract Financial issues: budget setting and targets; competitive
tendering; bidding for contracts; competitiveness; economies of scale; contract law; profit
generation; nil profit; subsidies Business generation: tendering; opportunities for expansion;
satisfaction of current contracts; acquisitions and mergers; non-profit contracts; profit contracts
Corporate targets: management targets; financial targets; business performance targets;
business expansion targets; quality targets

UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT

Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand external factors that affect planning and management in the event and
contract sectors
1.1 discuss the main characteristics of the contract and event catering sectors
1.2 assess external factors affecting planning and management in the event and contract
sectors
LO2 Understand the operational issues which affect the success of event management
2.1 discuss the elements of project management which are necessary to ensure effective
management of events
2.2 discuss the type and level of service associated with a variety of events

2.3 assess the health, safety and hygiene problems which can affect the operational success of
an event

2.4 consider how marketing, human resources and quality control are applied in the
organisation and delivery of a successful event
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LO3 Understand the client and contractor relationship
3.1 assess the importance of a good client and contractor relationship to ensure successful
contract catering
3.2 assess the factors that impact on the success of the contract and client relationship
3.3 review the different types of contract
LO4 Understand the financial processes involved in tendering for and implementation of
events
4.1 discuss the process involved in drawing up contracts
4.2 assess the financial issues which affect the implementation of a contract
4.3 discuss the process of business generation within contract and event management
4.4 evaluate business success and achieving corporate targets in contract and event
management
UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT
Guidance
Links
This unit can be linked successfully with:
Unit 5: Food and Beverage Operations Management Unit 8: Marketing in Hospitality Unit 13:
Conference and Banqueting Management.This unit links to the following Management NVQ
units:
A3: Develop your personal networks

B8: Ensure compliance with legal, regulatory, ethical and social requirements
D2: Develop productive working relationships with colleagues and stakeholders
E1: Manage a budget
E2: Manage finance for your area of responsibility
E3: Obtain additional finance for the organisation
E5: Ensure your own action reduce risks to health and safety
E6: Ensure health and safety requirements are met in your area of responsibility
E7: Ensure an effective organisational approach to health and safety
F9: Build your organisations understanding of its market and customers
F10: Develop a customer focused organisation.
Essential requirements
Case study materials, some drawn from the trade press, are an essential resource.
Employer engagement and vocational contexts
It is important for centres to develop supporting relationships with local commercial providers, as
they are a good source of visits and visiting speakers.
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