- 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
To achieve the course objectives, a combination of lecture and event planning labs will be used.
|Event Participation||10% - 20%|
|Tests||20% - 30%|
|Group Project||20% - 30%|
|Assignments||10% - 30%|
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.
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
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.
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.
No corequisite courses.
Courses listed here are equivalent to this course and cannot be taken for further credit:
- No equivalency courses
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.
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)|