HMGT 164 Event Management

The course provides students with an introductory approach to planning and executing meetings, special events, and conferences. The course examines practical advice on every aspect of organizing and managing special events, such as how to choose the best venue; preparing and managing the budget; scheduling; coordinating food and beverages, selecting decor, themes, and entertainment; media; and staffing.

Credits

Hours Weekly

3 hours weekly

Course Objectives

1. Identify the initial planning and budgeting steps when putting together a special event.
2. Explain the steps needed to create the special event theme.
3. Develop the Master Timetable for a special event.
4. Explain the organizational and timing functions needed for a special event.
5. Describe the process for identifying the proper location for an event.
6. Explain the role of transportation in planning and executing a special event.
7. Explain the steps to be considered for guest arrival.
8. Summarize and explain the needed venue requirements.
9. Explain the steps in preparing the guest list.
10. Describe the food and beverage function’s role in the special event.
11. Develop a sample menu for a special event.
12. Develop a marketing plan for a meeting, conference and special event.
13. Develop the floor plan and exhibit hours for a meeting, conference and special event.
14. Summarize the process required for evaluating a special event.
15. Develop an evaluation for a delegate, exhibitor and management.

Course Objectives

1. Identify the initial planning and budgeting steps when putting together a special event.
2. Explain the steps needed to create the special event theme.
3. Develop the Master Timetable for a special event.
4. Explain the organizational and timing functions needed for a special event.
5. Describe the process for identifying the proper location for an event.
6. Explain the role of transportation in planning and executing a special event.
7. Explain the steps to be considered for guest arrival.
8. Summarize and explain the needed venue requirements.
9. Explain the steps in preparing the guest list.
10. Describe the food and beverage function’s role in the special event.
11. Develop a sample menu for a special event.
12. Develop a marketing plan for a meeting, conference and special event.
13. Develop the floor plan and exhibit hours for a meeting, conference and special event.
14. Summarize the process required for evaluating a special event.
15. Develop an evaluation for a delegate, exhibitor and management.