LT5F20 - Conference, Banqueting and Event Management (2021/22)
|Module specification||Module approved to run in 2021/22|
|Module title||Conference, Banqueting and Event Management|
|Module level||Intermediate (05)|
|Credit rating for module||30|
|School||Guildhall School of Business and Law|
|Total study hours||300|
|Running in 2021/22||No instances running in the year|
Conference, Banqueting and Events Management (Module code LT5F20GN) is an exciting and creative field. The diversity of events that you may encounter means the capacity to plan and manage a vast range of physical and human resources within a framework of financial and legislative requirements. This module will offer the opportunity for students to explore the roles and responsibilities of an events manager organising events ranging from a corporate conference to a music festival, from licensing laws to seating plans.
This is a 30 credit module and will be delivered using lectures, group tutorials and individual tutorials with practical workshops conducted by conference and banqueting professionals.
The students will be able to gain relevant employability skills through participation in real events and through application of principles, models and theories within real life settings.
The students will be assessed based on a group event inspection and evaluation report and an individual portfolio.
This module aims to:
• Provide opportunities for students to develop specialist event management knowledge and understanding
• Gain an appreciation of the essential information and skills students need to be successful working in organisations operating in the conference, events and banqueting sectors.
• Context - conference, event and banqueting.
• Types and diversity of events: sports events, entertainment and cultural events and corporate events.
• Etiquette specific to conference and events.
• Management issues specific to conferences, events and banqueting.
• Operation and project management specific to events.
• Venues and catering.
• Space utilisation, site management, quality of environment and audio-visual facilities.
• Security, first aid , insurance, health and safety, traffic management, sign posting, permissions and emergency procedures in the context of conferencing and banqueting.
Learning and teaching
The module will be delivered through weekly teaching sessions in the form of 14 lectures, 14 group tutorials, 2 workshops by industry experts and 2 hospitality industry familiarization tours.
The lectures will aim to focus on theoretical knowledge and understanding whereas group tutorials will focus on the application and analysis of this understanding using a variety of means including case studies, problem solving and debates.
Industry experts with vocational skills and student workshop experience will be invited as guest speakers during direct learning time for 2 workshops (of a total duration of 6 hours) with a focus on vocational skills and employability issues.
Students will be expected to organise two group field trips or attend two real life events with a view to relating theoretical knowledge to practical experience.
On completing the module students will be expected to be able to:
1. Demonstrate an understanding of the characteristics of the conference, banqueting and events industry.
2. Analyse the key strategic and operational issues involved in managing different types of events.
3. Evaluate a range of food production and service systems and their different uses.
4. Identify the ergonomic and aesthetic considerations in the organisation of conference, banquet and events management.
5. Understand the legal, statutory and regulatory considerations when managing a conference, banquet or event.
The students will be assessed based on two pieces of course work:
a) Each student is expected to write a personal reflective portfolio (2,000 words) about the event organisation and management skills and professional etiquette required to be successful in the event management industry.
b) A group report on event inspection and evaluation. Students are expected to examine a real life event and write a group report (4,000 words) with critical commentaries on suitability of the themes, conceptualisation and design, effectiveness of the venue, site and crowd management, evaluation of adequacy/suitability of organisation, logistics, safety, security and food and beverage provision.
• Beech, J., Kaiser, S., and Kaspar, R., (2014), The Business of Events Management. Harlow: Pearson Education
• Arora, R.K., (2012), Banquet Management & Room Division. APH Publishing Corporation
• Bladen, C., Wilde, N., Kennel, J. and Abson, G., (2012), Events Management: An Introduction. Oxon: Routledge
• Bowdin, G., Allen, J., O’Toole, W., Harris, R. and McDonnell, I. (2010), Events Management. 3rd ed. Oxon: Routledge
• Quinn, B., (2013), Key Concepts in Event Management. London: Sage Publications
• Event Industry Forum (2014) The Purple Guide to Health, Safety and Welfare at Music and Other Events [DRAFT]. Available at: http://www.thepurpleguide.co.uk