Course

Event Management

Faculty
Commerce & Business Administration
Department
Hospitality Management
Course Code
HOSP 2465
Credits
3.00
Semester Length
15 Weeks
Max Class Size
35
Method(s) Of Instruction
Lecture
Seminar
Typically Offered
To be determined

Overview

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 Activities

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

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. 

Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

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
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.

Requisites

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.

Corequisites

No corequisite courses.

Equivalencies

Courses listed here are equivalent to this course and cannot be taken for further credit:

  • No equivalency courses

Course Guidelines

Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.

Course Transfers

These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca

Institution Transfer Details for HOSP 2465
Camosun College (CAMO) CAMO HMGT 286 (3)
Capilano University (CAPU) CAPU TOUR 220 (3)
Langara College (LANG) LANG MARK 2XXX (3)

Course Offerings

Winter 2023

CRN
Days
Dates
Start Date
End Date
Instructor
Status
CRN
13434
Mon
Start Date
-
End Date
Start Date
End Date
Instructor Last Name
Dharmaraj
Instructor First Name
Joseph
Course Status
Open
Section Notes

HOSP 2465 002 is restricted to Hospitality students.

Max
Enrolled
Remaining
Waitlist
Max Seats Count
35
Actual Seats Count
20
15
Actual Wait Count
0
Days
Building
Room
Time
Mon
Building
Coquitlam - Bldg. A
Room
A2030
Start Time
16:30
-
End Time
19:20
CRN
Days
Dates
Start Date
End Date
Instructor
Status
CRN
14664
Wed
Start Date
-
End Date
Start Date
End Date
Instructor Last Name
Dharmaraj
Instructor First Name
Joseph
Course Status
Open
Section Notes

HOSP 2465 003 is restricted to Hospitality students.

Max
Enrolled
Remaining
Waitlist
Max Seats Count
35
Actual Seats Count
19
16
Actual Wait Count
0
Days
Building
Room
Time
Wed
Building
Coquitlam - Bldg. A
Room
A2290
Start Time
9:30
-
End Time
12:20