Module 1: Event Management

1. Scope and Nature of Event Management
2. Developing the Concept
3. Physical and Human
4. Resources
5. Project Logistics
6. Marketing an Event
7. Financial Management
8. Risk Management
9. Staging the Event
10. After the Event

This module explores the fundamentals of event planning and management. Learn step-by-step the various stages of executing an event, including concept development, delivering the event on-time and to budget, to creating a marketing and promotional plan. Discover ways to minimise risk, from both a financial point of view as well as crowd control and food hygiene.

Module 2: Food and Beverage Management

1. Human Food and Nutrition
2. Cooking
3. Kitchen and Food Management
4. Planning A Menu
5. Alcoholic Beverages
6. Tea, Coffee and Non-Alcoholic Beverages
7. Scope and Nature Of Catering Services
8. Personnel Management
9. Management Of Catering Services

This module develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Learn how to manage commercial kitchen facilities (including safe good storage and preparation), and gain an understanding of alternative cooking processes to ensure you can confidently make appropriate decisions on the best approach. Discover how to plan menus for a variety of events and situations, including catering, restaurants and food stalls, and explore ways to manage catering or restaurant staff and what skills are required for best-in-practice waiting staff.

Module 3: Business Studies

1. Establishment Procedures
2. Management Procedures
3. Communication in Business
4. Problem-Solving
5. Staff Management
6. Productivity
7. Financial Management
8. Marketing Techniques

This module is designed to provide you with the essentials of business management so that you can make the most appropriate decisions for a business you own or manage for a successful operation. You will gain a better understanding of a broad variety of business procedures, from communications to production to staff and team management and financial management. Discover the different ways of working for a small business, understand how to minimise risk and learn how to manage staff conflict, so you can set the business up for success.

Module 4: Virtual and Hybrid Event Management

1. Scope and Nature of Virtual Events
2. Creating a Virtual Event
3. Creating a Hybrid Event
4. Content Creation
5. Building Preparation
6. Marketing
7. Managing Finances
8. Technology Requirements
9. Evaluation
10. Special Project

This module will equip you with the knowledge to excel in the evolving landscape of event management, focusing on virtual and hybrid formats. It encompasses the scope and nature of virtual events, guiding you through the creation of both virtual and hybrid events, including content creation and building preparation. You will also learn the importance of effective marketing strategies, financial management and the specific technology requirements for these types of events. 

Module 5: Marketing Foundations

1. Marketing and the Business
2. Scope of Marketing 
3. Target Marketing
4. The Marketing Mix and Managing the Marketing Effort
5. Product Presentation and Packaging
6. Promotion
7. Product Pricing and Distribution Pricing
8. Customer Service
9. Market Research
10. Organisations - Structures and Roles

This module is designed to enhance your understanding of the fundamental aspects of marketing in business. It delves into the broad scope of marketing, encompassing the basics of economics like supply and demand and the intricacies of target marketing. It then further explores the marketing mix, how to manage marketing efforts effectively, and the essentials of product presentation, packaging and promotion. Key aspects such as product pricing, distribution, and customer satisfaction assessment methods are covered, culminating in practical insights into market research and its role within organisations.

Module 6: Bar Service

1. Introduction
2. Alcoholic Products
3. Non Alcoholic Beverages
4. Service Procedures
5. Mixing Drinks
6. Wine Appreciation
7. PBL: Establishing a Bar Service

This module delves deeply into the intricate world of bar service, providing a comprehensive overview of both alcoholic and non-alcoholic beverages. It begins with an introduction to various alcoholic products, offering insights into their unique characteristics and origins. The module also covers an extensive range of non-alcoholic drinks, highlighting their preparation and serving techniques. Students will learn about service procedures, mixing drinks, and wine appreciation, gaining practical skills in creating and presenting a variety of beverages. 

Module 7: Time Management

1. Nature and Scope of Time Management
2. Obstacles to Time Management
3. Time Management Strategies
4. Time Management Assessment Tools
5. Prioritising Time
6. Maintaining Productivity
7. Effective Delegation
8. Other Time Management Tools

This module explores the nature and scope of time management, identifying common obstacles and equipping you with effective strategies to overcome them. It includes an in-depth look at various time management assessment tools, helping you to understand and prioritise tasks more effectively. It delves into techniques for maintaining productivity, including the principles of effective delegation. It also covers a range of other time management tools designed to enhance efficiency in an educational setting. By the end of this module, you will have a comprehensive understanding of how to manage time effectively, a crucial skill for an events professional.