Course description
This course embraces the principles of sustainability through the environmentally and socially responsible production of events. It focuses on the rationale behind incorporating sustainable practices into events that include protection of the environment, saving on costs and resources, improving social issues, doing business effectively and ethically while building new markets sensitive to sustainable practices.
Learning activities
To achieve the course objectives, the methods of instruction for this course will include a combination of lecture/seminar, group discussion, and guest speakers.
Means of assessment
Assessment will be in accordance with The Douglas College Evaluation Policy.
| Case Studie(s) |
10-30% |
| Assignment(s) |
30-50% |
| Exam(s) |
20-30% |
| TOTAL |
100% |
No one assessment will be worth more than 40%.
To pass the course, students must achieve a cumulative grade of 50% on a weighted average basis in all non-group assessments as well as 50% overall in the course.
Students must write midterm(s) and final examination 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 this course, the successful student will be able to:
- Apply UN sustainable development goals to event management practices;
- Articulate the '3 pillars of sustainability' philosophy of economy, environment, and society throughout assignments and discussions;
- Explain and predict the positive impact your initiatives can make on the potential environmental impact of events by shifting business practices and philosophies, e.g. triple bottom line commitments;
- Analyze supply chains and inspire suppliers for best practices in the process of creating sustainable events;
- Apply knowledge of how various sectors of the hospitality industry influence sustainable events via accommodations, transportation, entertainment, food and beverage, etc.;
- Define how corporate social responsibility (CSR), innovation, education, and conservation define and motivate business;
- Manage sourcing and purchasing of environmentally friendly products and services, including disposal of consumable waste, emissions reduction, and the energy conservation initiatives of an event;
- Create and plan various aspects of a sustainable event via case studies, assignments, and exercises.
Textbook materials
Jones, M. Sustainable event management: a practical guide (latest edition). Milton Park, Abingdon, Oxon; New York, NY: Routledge or textbook and/or materials with similar content as approved by department.
Use of only Commerce and Business faculty approved calculator