HTE 130 - Hospitality Event Planning

Credits: 3
3 Lecture Hours

Description
This course introduces students to concepts related to the planning and operation of events within the hospitality industry including conventions, trade shows, professional meetings and foodservice events. Emphasis is placed on methods of marketing, selling, organizing and producing conventions, events and trade shows that increase financial and environmental value. Upon completion, student are able to demonstrate an understanding of management principles for multi-function, multi-day conferences and events.

Learning Outcomes
Upon successful completion of the course, the student will:

Demonstrate traits of successful event planners.
Describe the steps to creating a successful event.
Analyze advantages and disadvantages of different event venues.
Demonstrate adherence to safety regulations in event planning.
Create a professional proposal utilizing seating, entertainment and foodservice.
Apply ethical decision making when planning events.

Listed Topics

Characteristics of a successful event planner
Client lists
Steps to successful events
Types of events
Budgeting and pre-planning
Selecting and inspecting venues
Complexities of events
Foodservice and entertainment selection
Event planning risk and safety

Reference Materials
Textbooks/materials as deemed appropriate by the instructor

Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:

Culture Society & Citizenship
Information Literacy

Approved By: Dr. Quintin B. Bullock Date Approved: 3/13/2023
Last Reviewed: 3/13/2023

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HTE 130 - Hospitality Event Planning