HMGT 167 Principles of Meetings, Conferences, and Conventions

The course provides students with an introductory approach to planning and executing meetings, and conferences. The course examines practical advice on every aspect of organizing and managing meeting logistics, such as how to choose the best venue; preparing and managing the budget; scheduling; coordinating food and beverages; managing housing and registration and staffing. The course examines practical advice on how to reach each of the group meeting market segments, how to implement successful sales strategies, and how to ensure that an event flows smoothly.

Credits

3

Hours Weekly

3 hours weekly

Course Objectives

1. Identify the initial planning and budgeting steps when putting together a conference.
2. Discuss components of a typical event contract including parties, consideration, dates, rates, meeting space, force majeure, cancellation, deposits, and other contractual clauses, and develop and practice contract negotiation strategies using case studies.
3. Develop an event or meeting request for proposal including guest room and meeting space needs, group demographics, food and beverage requirements, group history and financial impact, contractual considerations, and affiliate needs.
4. Identify and create sales, advertising strategies, and design event housing and registration management process, including selection of appropriate vendors.
5. Create conference materials, including the event invitation, schedule, website content, and marketing plan.
6. Develop and communicate meetings, conferences, and convention setup requirements, including function specifications and function and exhibit floor plans. Explore the world of exhibits and trade shows, focusing on types of exhibits, and key personnel, through hands-on activities, case studies, and research.

Course Objectives

1. Identify the initial planning and budgeting steps when putting together a conference.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Written Communication Rubric

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Maintain appropriate cost control and financial management skills.

2. Discuss components of a typical event contract including parties, consideration, dates, rates, meeting space, force majeure, cancellation, deposits, and other contractual clauses, and develop and practice contract negotiation strategies using case studies.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Quantitative Reasoning Rubric

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Execute and oversee basic skills involving lodging operations satisfactorily.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

3. Develop an event or meeting request for proposal including guest room and meeting space needs, group demographics, food and beverage requirements, group history and financial impact, contractual considerations, and affiliate needs.

   This objective is a course Goal Only

   Procedure for Assessing Student Learning

   • Global Competency Rubric

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

4. Identify and create sales, advertising strategies, and design event housing and registration management process, including selection of appropriate vendors.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Operate in a context of legal, ethical, and service modes as set by the industry.

5. Create conference materials, including the event invitation, schedule, website content, and marketing plan.

   This objective is a course Goal Only

   Procedure for Assessing Student Learning

   • Technological Literacy Rubric

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

6. Develop and communicate meetings, conferences, and convention setup requirements, including function specifications and function and exhibit floor plans. Explore the world of exhibits and trade shows, focusing on types of exhibits, and key personnel, through hands-on activities, case studies, and research.

   This objective is a course Goal Only

   Procedure for Assessing Student Learning

   • Written Communication Rubric

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.