HMGT 264 Event Strategy and Leadership

This course will provide students with the foundational leadership and management skills needed to lead an event team or department within their organization. Course topics will be explored through the creation and presentation of a semester-long capstone project. Topics include site selection, contract terminology, and negotiation strategies; financial aspects of event management including structuring event income and expenses; budget development and reporting; registration; housing; risk management; and crisis planning.

Credits

3

Prerequisite

HMGT 163 and HMGT 164. Pre- or corequisite: HMGT 263

Hours Weekly

3

Course Objectives

1. Develop an event or meeting request for proposal including guest room and meeting space needs, group demographics, food and beverage requirements, group history and financial impact, contractual considerations, and affiliate needs.
2. Discuss components of a typical event contract including parties, consideration, dates, rates, meeting space, force majeure, cancellation, deposits, and other contractual clauses, and develop and practice contract negotiation strategies using case studies.
3. Develop an event budget that includes all financial components, including reporting aspects.
4. Assess event income needs to determine event registration structure and policies.
5. Design event housing and registration management process, including selection of appropriate vendors.
6. Discuss best practices for event risk management and crisis planning.

Course Objectives

1. Develop an event or meeting request for proposal including guest room and meeting space needs, group demographics, food and beverage requirements, group history and financial impact, contractual considerations, and affiliate needs.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Capstone semester-long project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific Rubric for capstone and will involve information literacy; critical thinking, written communication and oral and expressive communication

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Maintain appropriate cost control and financial management skills.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Operate in a context of legal, ethical, and service modes as set by the industry.

2. Discuss components of a typical event contract including parties, consideration, dates, rates, meeting space, force majeure, cancellation, deposits, and other contractual clauses, and develop and practice contract negotiation strategies using case studies.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Capstone semester-long project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for capstone and will involve information literacy; critical thinking; written communication; oral and expressive communication

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Operate in a context of legal, ethical, and service modes as set by the industry.

3. Develop an event budget that includes all financial components, including reporting aspects.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Capstone semester-long project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for capstone and will involve information literacy; critical thinking; written communication and oral and expressive communication

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Maintain appropriate cost control and financial management skills.

4. Assess event income needs to determine event registration structure and policies.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Capstone semester-long project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for capstone and will involve information literacy, critical thinking, written communication, oral and expressive communication

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Operate in a context of legal, ethical, and service modes as set by the industry.

5. Design event housing and registration management process, including selection of appropriate vendors.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Capstone semester-long project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for capstone and will involve information literacy; critical thinking, written communication, oral and expressive communication

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

6. Discuss best practices for event risk management and crisis planning.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Capstone semester-long project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Specific rubric for capstone and will involve information literacy; critical thinking; written communication; oral and expressive communication

   Program Goal(s)

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Function at the entry-level or mid-level management position within the hospitality field.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

   Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

   Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.