PGD Events Management

This module comprises the principles of food and beverage service and the principles of food production and their application together with the organisation and management of a restaurant the organisation and management of a kitchen.

This module incorporates front office procedures from advanced reservations to check-out. It also examines the various aspects of front office management, including systems and personnel that contribute to the effective running of this department. This module studies the liaison between the front office and housekeeping departments. It particularly stresses the management elements of tariff setting, budgeting, staffing forecasts and cost control.

An overview of the human resources department and its importance is provided in this module. The emphasis is on the application of management practices involving manpower planning, supply, motivation and reward, reduction of conflict and the management of change within the environment of the hospitality industry.

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, facilities design, layout and equipment. The module also introduces the important element of human resources management within food and beverage operations.

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.

This module seeks to develop studentsʼ ability to analyse situations relating to current issues in hospitality. Study skills are developed through a combination of research methods and case study analyses, which will be evaluated during the semester. A final assessment consist of teams of students researching and presenting an innovative hospitality topic

This module introduces students to the nature of research, both academic and business, and its role within the hospitality industry. The key feature of research, including data collection, research methodologies and analysis, are addressed in depth.

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 events 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 students 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 event's 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 and 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 sub-contracting. 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.

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 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.

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.