HMGT 265 Principles of Event Management

Principles of Event Management is designed to provide students with the necessary tools to produce a variety of events ranging from small social setting to large corporate events to scale. These principles illustrate the multi-layered aspect of organization, planning, and servicing.

Credits

3

Hours Weekly

3 hours weekly

Course Objectives

1. Identify the initial planning and budgeting steps when planning an event.
2. Select and manage venue coordination between client request and facility.
3. Understand the overall procedure for developing and implementing a contract to include risk management and legal aspects of contract negotiations.
4. Identify and locate a variety of resources to provide client with a selection of optional amenities and services such as A/V, food and beverage, and entertainment.
5. Demonstrate the requirements to service and perform the event objectives.
6. Critique all deliverables from the event and report findings.

Course Objectives

1. Identify the initial planning and budgeting steps when planning an event.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Information Literacy Rubric

   Program Goal(s)

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

   Maintain appropriate cost control and financial management skills.

2. Select and manage venue coordination between client request and facility.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Oral Communication Rubric

   Program Goal(s)

   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.

3. Understand the overall procedure for developing and implementing a contract to include risk management and legal aspects of contract negotiations.

   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)

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

4. Identify and locate a variety of resources to provide client with a selection of optional amenities and services such as A/V, food and beverage, and entertainment.

   This objective is a course Goal Only

   Procedure for Assessing Student Learning

   • Information 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.

5. Demonstrate the requirements to service and perform the event objectives.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Apply knowledge to an event as a group activity.

   Procedure for Assessing Student Learning

   • Critical and Creative Thinking Rubric

   Program Goal(s)

   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.

6. Critique all deliverables from the event and report findings.

   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)

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