Curriculum Guideline

Event Management

Effective Date:
Course
Discontinued
No
Course Code
HOSP 2465
Descriptive
Event Management
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
15 Weeks
Max Class Size
35
Contact Hours

Lecture: 2 Hours
Seminar: 2 Hours

Method Of Instruction
Lecture
Seminar
Methods Of Instruction

To achieve the course objectives, a combination of lecture and event planning labs will be used.

Course Description
This course focuses on the skills required to plan and execute a major event which may include food and beverage, entertainment, a meeting, a show such as a fashion show or automobile show or other similar event content. Students will study the theory behind event planning and execution. Students will also engage in planning and executing a major event in order to experience first hand the challenges and rewards associated with executing special events.
Course Content
  • Event planning, based on theme and style
  • Event execution through planning and design
  • Event marketing plan
  • Event project execution
  • Event budget and costing
  • Cash management and control systems including banking arrangements
  • Event purchasing systems
  • Personnel planning and organizational chart
  • Selecting event venues and arranging contracts
  • Working in 3rd party organized events
Learning Outcomes

At the end of the course the successful student will be able to: 

  • Articulate the key elements of event planning
  • Describe how events are marketed
  • Explain the role of an event manager
  • Explore the subfields in event management
  • Discuss the five critical stages of an event
  • Describe how to administer each stage
  • Articulate the importance of communication in event management
  • Define synergy and its role in event management
  • Create the event budget
  • Control accounts payable and accounts receivable
  • Establish a purchase order system
  • Arrange cash controls and banking procedures
  • Use the time line production schedule to organize time
  • Prepare an organization chart for event workers and management
  • Prepare job descriptions for event workers and management
  • Prepare an evaluation process to examine the performance of workers and management
  • Evaluate potential event venues and select the most appropriate venue
  • Negotiate the contract for the venue rental
  • Arrange for and negotiate the contract for any required furniture fixtures and equipment
  • Arrange liquor licensing where necessary
  • Arrange transportation as required
  • Execute an event
  • Create a post-mortem report inclusive of financial, variances, performance/service standard analysis and guest feedback
Means of Assessment
Event Participation     10% - 20%
Tests 20% - 30%
Group Project 20% - 30%
Assignments 10% - 30%
Total         100%

STUDENTS MUST COMPLETE ALL COMPONENTS OF THE COURSE TO PASS THE COURSE. 

 

 

 

Textbook Materials

Julia Rutherford Silvers, Professional Event Coordination (latest edition).  John Wiley & Sons, Inc.

or similar textbook(s) or material as approved by the department.

Only calculators approved by faculty of Commerce and Business Administration may be used on tests and exams.

Prerequisites

HOSP 1115 and HOSP 2330 and HOSP 2255 or currently active in:
PDD Hospitality Marketing or 
PBD Hospitality Services Management

The following may be taken as corequisites: HOSP 2255 and HOSP 2330.