PGD Events Management

This module is designed to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. This module embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.

This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design and dietary needs, facilities design, layout and equipment. The module also introduces the important element of human resources management within F&B operations.

This module addresses front office procedures, from advanced reservations to checkout. The various aspects of front office management, including systems and personnel that contribute to the effective running of this department are analysed in depth. This module evaluates the relationship between the front office and housekeeping departments.

This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.

The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumerʼs wants and needs as well as satisfaction levels is still an under-skilled and under researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.
This module aims to develop the research and reporting skills of students. The module will progress from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by service sector.

This module is designed to develop an appreciation of human resource management in general and in the specific context of the hospitality industry. The module emphasises the interaction of management and employees and encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry.

This module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions). Students will be introduced to the complexity of events and key components of event planning and management. This module requires students to draw on theory and previously acquired underpinning knowledge and skills of F&B, to organise a complex event including the functions of marketing, fundraising, human resources, financial control as well as F&B aspects.

The meetings, incentives, conferences and exhibitions markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the vents industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling student to identify appropriate strategies for target selection. By developing an appreciation and evaluation of these sectors, students will be able to respond to the dynamic challenges in managing eventʼs resources. The module seeks to encompass an understanding of the management of market groups needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers and identifies appropriate strategies for enhanced event business performance.

This module will introduce the concept of logistics management within the event industry and will identify those techniques and tools available to the events manager. The fundamental building block for the event being the proposal linked to tendering and subcontracting. The event can include construction, as well as servicing and has to be underpinned by financial planning and risk assessment. Logistics for the industry must include identification and information of the supply side and the potential for evaluation of other service providers, which is often linked to management information systems.

The aim of this module is to enable students to explore the essential elements in the acquisition, maintenance, management quality systems and control of premises, plant and equipment used in the hospitality, leisure and tourism sectors. It is a broadly based module that covers the related understanding of maintenance, design and energy management and their application to current and future industry practice.

Planning is an essential part of events management and is a process, which needs careful consideration of spatial, temporal, internal and external factors, whilst at the same time allowing flexibility to adapt to changing situations. Key theoretical planning concepts and processes will be applied to different events and different sectors. This will incorporate not just the technical planning of the event but will also assess the wider external variables, which must be considered at this stage of the project.

This module follows the event as it takes shape through the different operational stages. Integration of activity becomes crucial, as the staging of the event is imminent. This is when the production team pulls together the different operational and logistical strands of the event. It is also essential to understand that the process continues after the event, as the shutdown takes place and the monitoring and evaluation are undertaken.

Level Elective