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Event Management

Course Code: HOSP 2465
Faculty: Commerce & Business Administration
Credits: 3.0
Semester: 15 Weeks X 4 Hours per Week = 60 Hours
Learning Format: Lecture, Seminar
Typically Offered: TBD. Contact Department Chair for more info.
course overview

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

  • Develop an event theme and style
  • Develop an event execution plan
  • Organize and execute an event marketing plan
  • Participate in event team projects
  • Organize an event budget
  • Prepare event cash management and control systems including banking arrangements
  • Prepare an event purchasing system
  • Develop a personnel plan and organization chart
  • Evaluate potential event venues and arrange contract for same
  • Participate in a 3rd party organized event

Methods of Instruction

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

Means of Assessment

Mandatory Event Participation              30%
Tests (Maximum 3) 20% - 30%
Group Project          20%
Assignments (Maximum 3) 10% - 30%
Total         100%


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
  • Understand the event manager’s role
  • Explore the sub fields 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.

course prerequisites

HOSP 1115 and HOSP 2330 and HOSP 2255 or currently active in the:
PDD Hospitality Marketing or 
PBD Hospitality Services Management.

The following may be taken as corequisites:  HOSP 2255 and HOSP 2330.

curriculum 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 schedule and availability
course transferability

Below shows how this course and its credits transfer within the BC transfer system. 

A course is considered university-transferable (UT) if it transfers to at least one of the five research universities in British Columbia: University of British Columbia; University of British Columbia-Okanagan; Simon Fraser University; University of Victoria; and the University of Northern British Columbia.

For more information on transfer visit the BC Transfer Guide and BCCAT websites.


If your course prerequisites indicate that you need an assessment, please see our Assessment page for more information.