Event Management

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.

January 2021 (Current)