QCF Level 5 HND in Hospitality Management Unit 13: Conference and Banqueting Management (M/601/1797) Assignment Brief

Assignment Brief

Unit Details

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. They also need 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 that 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 ofplanning, 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, together with the use of case examples are required as evidence of broader reading and research.

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 points below.