Course
Discontinued
No
Course Code
HOSP 2465
Descriptive
Event Management
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
202030
PLAR
No
Semester Length
15 Weeks
Max Class Size
35
Contact Hours
Lecture: 2 Hours
Seminar: 2 Hours
Method(s) Of Instruction
Lecture
Seminar
Learning Activities
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.