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You are required to analyse the Food and Beverage provision and management of the event.

Event Hospitality Management 

1. To assess the role, complexities and management of hospitality and catering services in the provision of a successful live event

2. To analyse effective Human Resources practices in effective event hospitality delivery

3. To demonstrate appropriate knowledge in the successful integration of the licensing provision within a live event.

TASK:

You are required to analyse the Food and Beverage provision and management of the event.

• For this you are to evaluate the appropriateness of the menu provided in relation to the needs and wants of the client group. You are to consider factors such as the meal itself and the space in which the meal event takes place.

• You are to critically evaluate the level of service experienced and pinpoint any operational issues that positively or negatively affect the service, for example the design and layout of the room.

• You are to make substantiated comment regarding the relevant skills and attributes of staff and managers working during the event.

• You are to identify any key licensing issues relevant to the event under the Licensing Act 2003

• As well as identifying good practice, you are required to make appropriate suggestions for improvement where necessary.

You need to demonstrate knowledge of concepts and theory studied during the module and acknowledge them with supporting references


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