Assignment brief | Unit number and title | Unit 18: Managing a Business Event | Qualification | BTEC Level 3 Diploma in Business BTEC Level 3 Diploma in Business | Start date | September 2013 | Deadline | 13th December 2013 | Assessor | Mr Walsh | | Assignment title | Planning and running an event | Aim and purposeThe aim of this unit is to develop learners’ skills in and knowledge of organising and coordinating a business event. Learners will do this through planning, providing support and follow-up activities involved in running a business event. | Unit introductionManaging a business event is an activity that many people working in a support role will be involved in. It is a challenging activity which can include organising
D1 • Identify and explain two strategic decisions made by the business. • Identify what information was used to make these decisions. • Evaluate the appropriateness of the information used to make these decisions. Task 2: Be able to present business information effectively Criteria : P2 P3 P4 D2 Due Date: 18.11.13 Scenario You have been asked to attend a meeting to present the results of an investigation into the effectiveness of the sales and marketing of a particular product or service by the business. This includes the way in which information is communicated to the customer.
2. Complete the table below by identifying two ways of providing support before, during and after a business event. Before During After 1. Book venue 1. Help set out room 1.
When organising a business event, describe the range of support activities that may be required. There are many support activities required when organising business event when you consider the three stages of the event; before, during and after. Before event businesses may send out meeting requests, circulate the agenda, minutes and any other relevant documentation. A suitable venue would also be found making sure they have the appropriate facilities for the event. It may also be necessary to organise refreshments for the occasion.
[pic] Chronological flow of activities (Business Process): 1. Customer delivers…………. 2. 2. a) List the specific items of information that are usually gathered at the POS (Point of Sale terminal or cash register) and recorded when a customer checks out (excluding obtaining the identity of the customer which is covered in Q3)? b) What are three important uses of this information at
Complete the table below by identifying two ways of providing support before, during and after a business event. Before | During | After | 1. Sending out invites to those who need to attend. | 1. Taking notes making sure all is documented ready for possible word documents to follow after event.
Describe the various types of management careers that can be offered within each industry (lodging and food and beverage). After looking at both websites I noticed that the lodging and food and beverage department offers various management positions. The General Manager of an establishment is responsible for providing owners with a reasonable return on investment, keeping guests satisfied and returning and also keeping the employees happy (Walker, J. R., 2013 pg. 93). The Front Office Manager (FOM) is responsible for enhancing the guests experience by constantly developing services to meet guest needs (Walker, J. R., 2013 pg.98).
Business Communication Task 1 P1 In this task I have been asked to select a large organisation, in which I have selected Tata Group and have been asked to explain/evaluate the several types of information used, the sources they get the data from and also why it’s suitable to the business’ strategic choices. Verbal information Verbal information is the information between individuals by using speech/ oral communication. The distribution of information amongst individuals by the use dialogue. The use of verbal communication is using sounds and words to express yourself. Tata Group’s use verbal communication through their staff, by helping the customers find what they want to buy, also verbal communication allows staff to communicate with each other making sure they resolve any problems in the store.
Quantitative information is information to do with numbers and statistics, information that can be counted for example the number of students in a class. Qualitative information is information that is more personal to the user. This could be information such as contact details, name, gender, age and ethnicity There are many different types of information sources which the restaurant can use to collect relevant information that they will need to make business decisions. The information can be gathered from the following sources: • People (customers, staff, managers, external agencies that the restaurant deals with etc.) • Statistics (This can be obtained from government sources such as websites and printed articles on food and restaurants, research companies that focus on food, restaurants and health) • Internet sites (Social trends, they could look at other similar restaurant websites, ) • Books and eBooks • Magazines & Newspapers Food critics, • TV It is important that information includes characteristics.