Sustainable Event Planning
- Create and plan various aspects of a sustainable event via case studies, assignments, and exercises
- The theory and practice of sustainable events
- Planning a sustainable event
- Measuring ‘green’ and other sustainability considerations
- Sustainable transportation
- Waste management
- Energy and water management
- Sustainable food and beverage
- Sustainable accommodations
- Inclusion, diversity and creating safe spaces for all humans and their cultures
- Introduction to various international event planning and sustainability philosophies
- Event marketing
- Current events
To achieve the course objectives, the methods of instruction for this course will include a combination of lecture/seminar, group discussion, and guest speakers.
Assessment will be in accordance with The Douglas College Evaluation Policy.
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.
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.
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
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 3120|
|Athabasca University (AU)||AU ADMN 2XX (3)|
|Capilano University (CAPU)||CAPU TOUR 3XX (3)|
|College of the Rockies (COTR)||COTR TRMP 2XX (3)|
|Kwantlen Polytechnic University (KPU)||No credit|
|Langara College (LANG)||LANG MARK 2XXX (3)|
|North Island College (NIC)||NIC THM 2XX (3)|
|Simon Fraser University (SFU)||No credit|
|Thompson Rivers University (TRU)||TRU TMGT 2XXX (3)|
|University of British Columbia - Okanagan (UBCO)||No credit|
|University of British Columbia - Vancouver (UBCV)||No credit|
|University of Northern BC (UNBC)||UNBC ORTM 3XX (3)|
|University of the Fraser Valley (UFV)||UFV BUS 4XX (3)|
|University of Victoria (UVIC)||No credit|
IN PERSON MEETING DATES: SEPT 6, 20 OCT 4, 18 NOV 1, 15, 29 DEC 6