Unit 13 Conference And Banqueting Management

Unit 13 Conference And Banqueting Management

Unit 13 Conference And Banqueting Management

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Submission Front Sheet

Assignment Code:               …AB412H13

Programme:                           BTEC Higher National Diploma in Hospitality Management

Unit Title and Number:           Conference and Banqueting Management (Unit 13)

QFC No.                                 M/601/1797 Level 5; Credit value: 15

Module Tutor:                         Pratika Teyssedou

Email:                                     p.teyssedou@mrcollege.ac.uk

Date Set:

Name:                                    ………………………………………….

Registration Number:         ……………………………………………

Learner’s statement of authenticity Student’s Name: _______________________Student’s ID Number: ___________________ I certify that the work submitted for this assignment is my own. Where the work of others has been used to support my work then credit has been acknowledged. I have identified and acknowledged all sources used in this assignment and have referenced according to the Harvard referencing system. I have read and understood the Plagiarism and Collusion section provided with the assignment brief and understood the consequences of plagiarising. Signature: ___________________                       Date:  ___/___/__ I certify that the work submitted for this assignment is my own. Where the work of others has been used to support my work then credit has been acknowledged. Signature: ___________________­­­­­­­­­­­­___________

Is this a  First  Submission                                or Second Submission                        ?

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Complete and copy this page and add it as the front sheet to your online submission

Part 2 : Assignment Brief

Programme:                           BTEC Higher National Diploma in Hospitality Management

Unit Title and Number:           Conference and Banqueting Management (Unit 13)

QFC No.                                 M/601/1797 Level 5; Credit value: 15

Module Tutor:                         Pratika Teyssedou

Email:                                     p.teyssedou@mrcollege.ac.uk

Date Set:                                26/09/2017

Distribution Date 26/09/2017

Formative assessment Dropbox -open                        21/10/2017

Formative assessment Dropbox -closing         19/11/2017

Final submission deadline                                    11/12/2017

Referral Dropbox will open from                      04/01/2018

Referral submission deadline                            18/01/2018

The purpose of this assignment is to:  Understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.

There are four learning outcomes to this unit: Understand the nature of the conference and banqueting sector and the factors influencing its development Understand the key strategic and operational issues involved in the effective management of conference and banqueting events Understand food production and service systems Understand the ergonomic considerations in the organization of conference and banqueting event The assignment will describe the current state of the conference and banqueting sector in the UK and then assess the modalities of organising a conference and banqueting event. To succeed in this unit, you are required to follow the assessment criteria. Your assignment should demonstrate your understanding of how your research links coherently to these aspects of the conference and banqueting industry. Your assignment should include evidence of your research with reference. This includes linking research coherently to your writing and presenting using referencing (Harvard model), such as bibliography, citing and quotes. Word count: 800-1000 for task A (individual work) Task B Group work power point  presentation

ASSESSMENT TASKS Learners are encouraged to be familiar with the assessment criteria and contextualised grade descriptors before completing these tasks.

Task A Research report describing the conference and banqueting sector Carry out an individual research into the conference and banqueting sector. Using your research, produce a written report of your findings which should include: a)      A review of the size and scope of the conference and banqueting industry in the UK (ref. 1.1) b)       An analysis of the different influences that have shaped the industry (ref. 1.2)

Task B Organising a conference or a banquet  Based on your choose organisation, in groups provide a power point presentation, demonstrating your understanding of organising a conference or a banquet. It should provide an insight on the: a)      Strategic and operational issues in managing such an event (ref. 2.1) b)      An evaluation of the performance and quality review techniques used within the industry (ref 2.2) C)    Evaluate the range of food production systems and food and beverage service styles (ref 3.1 ) d)    Factors influencing the organisation of an off-site event (ref. 3.2) e)    Menu planning issues (ref 3.3) f)Assess the ergonomic consideration your chosen organisation (ref. 4.1)

GRADING INFORMATION AND REQUIREMENTS

Achievement of a pass grade

A pass grade is achieved by meeting all the requirements defined in the assessment criteria for each individual unit.

Achievement of a merit or distinction grade

All the assessment criteria and merit grade descriptors need to be completed within a unit to achieve a merit grade.

All the assessment criteria, merit and distinction grade descriptors must be completed within a unit to achieve a distinction grade.

Any learner submission that does not meet a targeted assessment criterion must be re-submitted by a date specified by the assessor.

Grade Descriptors		Indicative Characteristics		Contextualised Grade Guidance
MERIT
M1  Identify and apply strategies to find appropriate solutions.		effective judgements have been  made complex problems with more than one variable have been explored an effective approach to study and research has been applied		AC3.1 AC3.2 LOs 1 & 2
M2  Select / design and apply appropriate methods/techniques		relevant theories and techniques have been applied a range of methods and techniques have been applied a range of sources of information has been used the selection of methods and techniques/sources has been justified the design of methods/ techniques has been justified complex information/data has been synthesised and processed appropriate learning methods/techniques have been applied		AC3.1 AC2,1
M3  Present and communicate appropriate findings.		the appropriate structure and approach has been used coherent, logical development of principles/concepts for the intended audience a range of methods of presentation have been used and technical language has been accurately used communication has taken place in familiar and unfamiliar contexts The communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used.		Whole Assignment AC3.3 Whole assignment
DISTINCTION
D1  Use critical reflection to evaluate own work and justify valid conclusions	conclusions have been arrived at through synthesis of ideas and have been justified the validity of results has been evaluated using defined criteria self-criticism of approach has taken place realistic improvements have been proposed against defined characteristics for success		AC4.1
D2  Take Responsibility for managing and organising activities	autonomy/independence has been demonstrated substantial activities, projects or investigations have been planned, managed and organised activities have been managed the unforeseen has been accommodated the importance of interdependence has been recognised and achieved		LOs 3 & 4
D3 Demonstrate convergent / lateral / creative thinking	ideas have been generated and decisions taken self-evaluation has taken place convergent and lateral thinking have been applied problems have been solved innovation and creative thought have been applied receptiveness to new ideas is evident effective thinking has taken place in unfamiliar contexts

Specification of Assessment

• Present your work in one business report style which should include table of contents, reference list, foot or end notes and appendices if any
• Include the reference code of this assignment on your assignment submission front page.
• Each page must be numbered at the bottom right hand side.
• Ensure the following information is in the footer on every page:
  • Your name
  • The production date of your submission
  • The code number of your assignment brief
  • The page number
• Spell-check the document and make sure there are no grammatical errors.
• Complete all the tasks.
• Produce clear specific reasoning and arguments in support of your answers.
• Submit your work in a single work processed document of not more than 5000 words for all Learning Outcomes. This word limit is only for guidelines, and is not applied to grading.
• You must include a bibliography at the end to show where your information was sourced.
• Your sources must be identified using the Harvard referencing system. The words used in your bibliography will not be included in your word count.

Plagiarism and Collusion

Any act of plagiarism and collusion will be seriously dealt with according to the regulations. In this context the definition and scope of plagiarism are presented below:

‘Plagiarism occurs when a student misrepresents, as his/her own work, the work, written or otherwise, of any other person (including another student) or of any institution. Examples of forms of plagiarism include[1]:

• the verbatim (word for word) copying of another’s work without appropriate and correctly presented acknowledgement;
• the close paraphrasing of another’s work by simply changing a few words or altering the order of presentation, without appropriate and correctly presented acknowledgement;
• unacknowledged quotation of phrases from another’s work;
• The deliberate and detailed presentation of another’s concept as one’s own.’

All types of work submitted by students are covered by this definition, including, written work, diagrams, designs, engineering drawings and pictures.

‘Collusion occurs when, unless with official approval (e.g. in the case of group projects), two or more students consciously collaborate in the preparation and production of work which is ultimately submitted by each in an identical, or substantially similar, form and/or is represented by each to be the product of his or her individual efforts. Collusion also occurs where there is unauthorised co-operation between a student and another person in the preparation and production of work which is presented as the student’s own.’ (Carroll, J and Appleton, J.( 2001) Plagiarism – A Good Practice Guide.  Oxford Brookes University/JISC, Oxford).

All work for assessment must be submitted with a Turnitin Report on plagiarism.  The Maximum Turnitin score admissible is 15% (after deduction of 1% & 2% records). Assignments with more that this adjusted 15% score will be automatically referred for reworking and resubmission.

Extension and Late Submission

If an extension is necessary for a valid reason, requests can me made using a course work extension request form available from the college. Please note that the lecturers do not have the authority to extend the coursework deadlines and therefore do not ask them to award a coursework extension.

The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick. 

Assignment Resubmission Policy

A Resubmission is any work handed in for final assessment a second time.

The Final Deadline is the date on which the whole assignment must be completed and submitted (usually in week 12 at the end of the semester).

Work submitted                                                       To be Resubmitted 

1. Referred after Final Deadline Four weeks after the final deadline
2. Missed Final Deadline End of next semester
3. Missed formative assessment(s) and

Referred after Final Deadline                               End of next semester

4. Referred SMALL after resubmission £25 reassessment fee
5. Referred LARGE after resubmission Repeat semester and attend classes

Completed, assessed units (Pass, Merit) from your first Semester may be reworked and submitted  for a higher grade once only  on payment of a reassessment fee of £25.

Part 3 Assessment and Feedback Record

ASSESSMENT DECISION                      AB375H13

Programme:                   BTEC Higher National Diploma in Hospitality Management

Unit Title and Number:   Conference and Banqueting Management (Unit 13)

Module Tutor:                 Pratika Teyssedou

Learner’s Name :_____________________     Learner ID:___________________

Class Group              Hosp Mgmt

Date of Assessment:……………………….            Grade:……

Assessment Criteria		Met	Evidence	Feedback
1.1	discuss the size and scope of the conference and banqueting industry in the UK
1.2	analyse factors that have influenced its development
2.1	critically assess the key strategic and operational issues involved in the effective management of a given conference or banquet
2.2	discuss performance and quality review techniques used by the conference and banqueting industry
3.1	evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet
3.2	discuss factors to consider when organising an off-site conference or banquet
3.3	analyse the key menu planning considerations for conference and banqueting events
4.1	assess the ergonomic considerations for a given conference and banquet

Grade Descriptors	Indicative Characteristics	Contextualised Grade Guidance
MERIT
M1  Identify and apply strategies to find appropriate solutions.	effective judgements have been  made complex problems with more than one variable have been explored an effective approach to study and research has been applied	AC 1.1
M2  Select / design and apply appropriate methods/techniques	relevant theories and techniques have been applied a range of methods and techniques have been applied a range of sources of information has been used the selection of methods and techniques/sources has been justified the design of methods/ techniques has been justified complex information/data has been synthesised and processed appropriate learning methods/techniques have been applied	AC 1.2
M3  Present and communicate appropriate findings.	the appropriate structure and approach has been used coherent, logical development of principles/concepts for the intended audience a range of methods of presentation have been used and technical language has been accurately used communication has taken place in familiar and unfamiliar contexts The communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used.	AC 2.1 AC 3.1 AC 4.1

DISTINCTION
D1  Use critical reflection to evaluate own work and justify valid conclusions	conclusions have been arrived at through synthesis of ideas and have been justified the validity of results has been evaluated using defined criteria self-criticism of approach has taken place realistic improvements have been proposed against defined characteristics for success	AC 2.2
D2  Take Responsibility for managing and organising activities	autonomy/independence has been demonstrated substantial activities, projects or investigations have been planned, managed and organised activities have been managed the unforeseen has been accommodated the importance of interdependence has been recognised and achieved	AC 3.2
D3 Demonstrate convergent / lateral / creative thinking	ideas have been generated and decisions taken self-evaluation has taken place convergent and lateral thinking have been applied problems have been solved innovation and creative thought have been applied receptiveness to new ideas is evident effective thinking has taken place in unfamiliar contexts	AC 3.3

	Assessor’s General Comments: Resubmission Status:     unnecessary      SMALL                 LARGE Please resubmit Sections indicated above to meet Assessment Criteria:  Assessor’s Signature:……………………………………………………  Date: …………………………………… Print Name: Pratika Teyssedou
	Learner’s Comments: Signature:                                                                                                                           Date: Print Name: