Front Office Travel Agencies Tour Operations. All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent. There are other components of the competency standard: Unit Title: statement about what is to be done in the workplace Unit Number: unique number identifying the particular competency Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area. The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers. Your trainer and/or assessor may use other methods to assess you such as: Journals Oral presentations Role plays Log books Group projects Practical demonstrations. Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.
Element 1: 1.1 Introduction Events are a unique style of service provided by hospitality organisations. Whilst some aspects of the service reflect those provided in any food and beverage setting, such as the provision of food and beverage, there are many aspects to it that differ greatly. As most events are unique and present many challenges, it is an exciting operation that requires creative, flexible and hard working individuals. This manual will explore the world of events and discuss all the activities associated in planning, preparing and delivering a concept for a major event of function. Concept of events or functions Traditionally, events were known as the provision of food and beverage or a meeting at a location which is not prepared at one’s home. This normally meant in areas such as hotels, resorts, restaurants. In today’s world, events are not only restricted to these venues but can be expanded to include any location imaginable including: Homes for private functions
Industry organisations – this may be other hotel groups, food, beverage or equipment suppliers Community groups – including project focused groups, schools and volunteer organisations. A starting point is to compile a list of suitable sponsors. This can include: Current vendors Past sponsors Business partners Affiliated businesses. The key is to identify possible benefits participation in an event may have and then identify companies that may be suited to the benefits being provided. Types of sponsorship In summary sponsorship normally is designed to account for 20-30% of costs, with the remaining costs either being borne by the organising company or through delegate packages or entry costs. There are a number of common types of sponsorship including: Cash sponsorship – where sponsors provide a financial contribution Product sponsorship – where sponsors donate actual products and services for limited or no charge. This can also include products and samples in gift bags Venue sponsorship – where sponsors will provide a venue for the use of an event