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MODULE DESCRIPTOR
Module Title
Hospitality Events Management
Reference CB3020 Version 1
Created May 2018 SCQF Level SCQF 9
Approved November 2018 SCQF Points 15
Amended ECTS Points 7.5

Aims of Module
To provide students with the academic and applied practical skills to plan, manage and evaluate a live, food and beverage event.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Identify and apply appropriate event planning skills to conceptualize a viable event.
2 Demonstrate an understanding of the event management process through the hosting of a live event.
3 Evaluate the event planning and execution process, in relation to a live food and beverage focused event.
4 Demonstrate the ability to work collaboratively within teams and with a range of stakeholders.

Indicative Module Content
Objectives of events and event typologies. The event planning process and techniques, project management tools and operational complexities. Budgeting and marketing. Logistics, suppliers, catering and technical facilities. Staffing and work rosters. Risk identification and strategies. Real-time management of a food and beverage focused event and the participant experience. Post-event evaluation evaluations and client feed-back. Students will apply all of these elements in the delivery of, and reflection upon, a live event.

Module Delivery
The module will be taught through a combination of lecture sessions, workshops to support the event planning process and student-centered learning activities.

Indicative Student Workload Full Time Part Time
Contact Hours 76 N/A
Non-Contact Hours 74 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only.
Component 1
Type: Coursework Weighting: 20% Outcomes Assessed: 1
Description: Group event pitch
Component 2
Type: Coursework Weighting: 30% Outcomes Assessed: 2, 4
Description: Hosting of a live event
Component 3
Type: Coursework Weighting: 50% Outcomes Assessed: 3
Description: Individual reflective report

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by three components: C1 - Group Event Pitch - 20% weighting. C2 - Group Hosting of Live Event- 30%. C3 - Individual report- 50% weighting. Module Pass Mark = Grade D (40%)/ 4.0 Swiss grade scale
Module Grade Minimum Requirements to achieve Module Grade:
A At least 70% on weighted aggregate and at least 35% in each component
B At least 60% on weighted aggregate and at least 35% in each component
C At least 50% on weighted aggregate and at least 35% in each component
D At least 40% on weighted aggregate and at least 35% in each component
E At least 35% on weighted aggregate and at least 35% in each component
F Less than 35% in one or more component.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery in BHMS, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 FENICH, G, 2017. Meetings, Expositions, Events, and Conventions: An Introduction to the Industry. 5th Ed. Pearson.
2 GRAF, M and LUPPOLD, S. 2018. Event-Regie. Springer Gabler
3 International Journal of Hospitality and Event Management
4 JAEGER, D. 2017.Grundwissen Eventmanagement. 2nd Ed. UTB
5 SHONE, A and PARRY,B, 2014. Successful Event Management: A Practical handbook. 4th Ed. Cengage
6 VON GRAEVE, M. 2016. Events professionell management: Das Handbuch fuer Veranstaltungsorganisation. 2nd Ed. Business Village
7 ZECH, N. 2010. Administratives Event-Management in der Hotellerie. Matthaes Verlag

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781