HND Assignment Brief

Session: September 2016

Programme title

BTEC HND in Hospitality Management

Unit number and title

13

Assignment number
& title

Conference and Banqueting Management

1 of 2

1. Trends and Issues in the Conference and

Banqueting Sector and Operations using a
real event scenario.

2 of 2

2. Planning and Implementing (developing an

action plan) an Hospitality Function
(Conference and Banqueting Event)

Assessor (s)

Philip Clough

Final assignment
submission deadline

9-14 January 2017

16-21 January 2017

Late submission
Deadline

Resubmission
deadline

Feedback

The learners are required to follow the strict deadline set by the
College for submissions of assignments in accordance with the BTEC
level 4 7 submission guidelines and College policy on submissions.
They should also refer to Merit and Distinction criteria that require
evidence of meeting agreed timelines and ability to plan and organise
time effectively without which the learner may not expect to receive a
higher grade.
TBA
In class feedback will be available from draft submissions on a task by
task basis as a formative assessment as well as summative feedback
in the form of initial submission.
Final feedback will be available within 2 weeks of the assignment
submission date.

General Guidelines

The work you submit must be in your own words. If you use
a quote or an illustration from somewhere you must give the
source.
Include a list of references at the end of your document. You
must give all your sources of information.
Make sure your work is clearly presented and that you use
correct grammar.
Wherever possible use a word processor and its spellchecker.

Internal verifier

N Saleem

Signature (IV of the

brief) *

Nazimudeen Saleem

Department of Travel, Tourism and Hospitality Management

Date

29/09/2016

ICON College of Technology and Management

HND in Hospitality Management
Unit 13: Conference and Banqueting Management
Session: September 2016
This assignment will be assessed by a written report and an on-site
assessment
Assignment Context and the Scenario
Related to Tasks 1 and 2:

1. After completing your HND in Hospitality Management at ICON College, you have joined
a hotel in the city as an assistant to the C&B Manager who wants you to prepare a report
on the emerging trends in the conference and banqueting sector in London. You are
therefore required to prepare a report covering the following task 1. For task 2 you are to
assess the operational issues for the Lord Mayor of the City of Londons banquet that is
held after his parade through the city of London. This will be held at the Mansion House,
you will also discuss how the Mansion House reviews its performance and quality. (NB
this will also include etiquette, protocol, cultural differences and security.)
Related to Tasks 3 and 4:

2. You need to research venues in London and choose one for BOTH a conference and a
banquet. This includes detailing food production systems and food service styles for
BOTH events. As this is off site you need to consider ALL factors when organising such
events. You need to detail all ergonomic factors for BOTH events. There will be 100
people at the conference and 200 for the banquet.
You are required to complete the relevant tasks in report format.

Assignment Tasks
________________________________________________________________
LO 1: Task 1
A. Examine the growth of conference and banqueting industry and discuss the scale
and scope of the sector in the UK.

B. Discuss what must have caused this growth and analyse the factors that may have
influenced its development.
M 1: An effective approach to study and research the scale and scope of the
banqueting and conference sector in the UK has been applied.
D 1: All Pass and Merit requirements have been achieved.

LO 2: Task 2
A. Using a specific example from your chosen hospitality organization (city hotel you
have chosen), critically assess the key strategic and operational issues involved in
the effective management of a conference or banquet operations.
Department of Travel, Tourism and Hospitality Management

B. Examine the importance of delivering quality in conference and banqueting

operations and discuss performance and quality review techniques used by the
conference and banqueting department in your chosen organization.
M 2: A range of techniques and methods are used to critically assess the key
strategic and operational issues of conference and banqueting management at the
chosen organization.

LO 3: Task 3
A. Based on the proposed hospitality event (at the College or off-site), evaluate the
suitability of a range of food production systems and styles and food and beverage
service styles.
B. If you were to organise an off-site banquet (or conference), discuss what factors you
may need to consider.

C. Using your proposed event, analyse the key menu planning consideration and
discuss the limitations.
M 3: Appropriate structure and approach were used to evaluate the suitability of a
range of food production systems and service styles.
D 2: Substantial activities and projects have been planned, managed and organised
to implement the proposed hospitality event (at the College or off-site-an on-site
assessment will take place).

LO 4: Task 4
A. Assess the ergonomic considerations, including those of the venue and facilities
used for your proposed hospitality event (at the College or off-site).
D 3: Convergent and lateral thinking have been applied when assessing the
ergonomics considerations of a given conference or banqueting function.

Department of Travel, Tourism and Hospitality Management

Relevant Information
1. Assessment Criteria Related to the Learning Outcomes
Learning outcomes

Pass Assessment Criteria

LO1
1.1 discuss the size and scope of the conference and banqueting
Understand the nature of
industry in the UK
conference and banqueting sector
1.2 analyse factors that have influenced its development
and the factors influencing its
development.
LO2
2.1 critically assess the key strategic and operational issues
Understand key strategic and
involved in the effective management of a given conference or
operational issues involved in the
banquet
effective management of conference 2.2 discuss performance and quality review techniques used by
and banqueting events.
the conference and banqueting industry
LO3
3.1 evaluate the suitability of a range of food production systems
Understand food production and
and styles and food and beverage service styles for a given
service systems.
conference or banquet
3.2 discuss factors to consider when organizing an off-site
conference banquet
3.3 analyse the key menu planning consideration for conference
and banqueting events
LO4
4.1 assess the ergonomic considerations for a given conference
Understand the ergonomic
and banquet
considerations in the organization of
conference and banqueting event.

2. Basis for Merit and Distinction Criteria

Merit (M1, M2, M3)
Descriptors
M1
Identify and apply
strategies to find
appropriate solution

Indicative characteristics

M2
Select/design and
apply appropriate
methods/technique

M 2: A range of techniques and

methods are used to critically assess
the key strategic and operational
issues of conference and banqueting
management at the chosen
organization.

M3
Present and
communicate
appropriate findings

M 1: An effective approach to study

and research the scale and scope of
the banqueting and conference sector
in the UK has been applied.

M3:
Appropriate
structure
and
approach were used to evaluate the
suitability of a range of food production
systems and service styles.

Department of Travel, Tourism and Hospitality Management

Distinction (D1, D2, D3)

Descriptors
D1
Use critical reflection
to evaluate own
work and justify valid
conclusions

Indicative characteristics

D2
Take responsibility
for managing and
organising activities

D 2: Substantial activities
and projects have been
planned,
managed
and
organised to implement the
proposed hospitality event (at
the College or off-site-an onsite assessment will take
place).

D3
Demonstrate
convergent/lateral/cr
eative thinking

D 1: All Pass and Merit

requirements have been
achieved.

D 3: Convergent and lateral

thinking have been applied
when
assessing
the
ergonomics considerations of
a given conference or
banqueting function.

3. Preparation guidelines of the Coursework Document

a. All coursework must be word processed.
b. Document margins must not be more than 2.54 cm (1 inch) or less than 1.9cm (3/4 inch).
c. Font size must be within the range of 10 point to 14 point including the headings and
body text (preferred font size is 11).
d. Standard and commonly used type face such as Arial should be used.
e. All figures, graphs and tables must be numbered.
f. Material taken from external sources must be properly refereed and cited within the text
using Harvard standard
g. Do not use Wikipedia as a reference.
h. Word limit must be strictly followed.

4. Plagiarism and Collusion

Any act of plagiarism or collusion will be seriously dealt with according to the College
regulations. In this context the definition and scope of plagiarism and collusion are presented
below:
Plagiarism is presenting somebody elses work as your own. It includes copying information
directly from the Web or books without referencing the material; submitting joint coursework
as an individual effort. Collusion is copying another students coursework; stealing
coursework from another student and submitting it as your own work.
Suspected plagiarism or collusion will be investigated and if found to have occurred will be
dealt with according to the college procedure. (For details on Plagiarism & Collusion
please see the student hand book)

5. Submission
a. Initial submission of coursework to the tutors is compulsory in each unit of the course.
b. Student must check their assignments on ICON VLE with plagiarism software Turnitin to
make sure the similarity index for their assignment stays within the College approved level. A
student can check the similarity index of their assignment three times in the Draft
Assignment submission point located in the home page of the ICON VLE.
c. All Final coursework must be submitted to the Final submission point into the unit (not to
the Tutor). A student would be allowed to submit only once and that is the final submission.
d. Any computer files generated such as program code (software), graphic files that form part of
the coursework must be submitted as an attachment to the assignment with all
documentation.
e. Any portfolio for a unit must be submitted as a hardcopy to examination office.
f. The student must attach a tutors comment in between the cover page and the answer in the
case of Resubmission.

6. Good practice
a. Make backup of your work in different media (hard disk, memory stick etc.) to avoid distress
for loss or damage of your original copy.

7. Extension and Late Submission

a. If you need an extension for a valid reason, you must request one using an Exceptional
Extenuating Circumstances (EEC) form available from the College examination office and
ICON VLE. 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.
b. Late submission will be accepted and marked according to the college procedure. It is noted
that late submission may not be graded for Merit and Distinction.
c. All Late coursework must be submitted to the Late submission point into the unit (not to the
Tutor). A student would be allowed to submit only once and that is the final submission.

8. Submission deadlines
Initial
Submission

Week 14

Department of Travel, Tourism and Hospitality Management

Feedback
given
Final
Submission
Late
submission

Week 15
9-14 January
16-21 January

Department of Travel, Tourism and Hospitality Management