Competency standard UNIT TITLE: DESIGN A CONCEPT FOR A MAJOR EVENT OR FUNCTION NOMINAL HOURS: 35 UNIT NUMBER: D1.HCA.CL3.02 This unit deals with the skills and knowledge required to design a concept for a major event or function in a range of settings within the UNIT DESCRIPTOR: food production labour division of the hotel and travel industries ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Identify key objectives of event Unit Variables Clarify key objectives of event in consultation The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing with customer/s and/or key stakeholders for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment Identify and analyse key information in consultation with customer/s and/or key This unit applies to designing a concept for a major event or function in a range of outlets within the stakeholders and other relevant parties labour divisions of the hotel and travel industries and may include: Identify and analyse factors which might impact Food Production. on the event Stakeholders may include: Element 2: Establish concept, theme and format of event Event principal Meet both customer needs and expectations in Local community accordance with organisation standards, policies and procedures and within acceptable time Organising committees frames Local authorities Develop an overall event concept, theme and Staging contractors format which reflects key objectives agreed upon stakeholders with customer/s and/or key Colleagues. Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis
Competency standard UNIT TITLE: DESIGN A CONCEPT FOR A MAJOR EVENT OR FUNCTION NOMINAL HOURS: 35 UNIT NUMBER: D1.HCA.CL3.02 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to design a concept for a major event or function in a range of settings within the food production labour division of the hotel and travel industries ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Identify key objectives of event Clarify key objectives of event in consultation with customer/s and/or key stakeholders Identify and analyse key information in consultation with customer/s and/or key stakeholders and other relevant parties Identify and analyse factors which might impact on the event Element 2: Establish concept, theme and format of event Meet both customer needs and expectations in accordance with organisation standards, policies and procedures and within acceptable time frames Develop an overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to designing a concept for a major event or function in a range of outlets within the labour divisions of the hotel and travel industries and may include: Food Production. Stakeholders may include: Event principal Local community Organising committees Local authorities Staging contractors Colleagues.