Course Number and Title:
HRI 217 Event Planning and Management
Prerequisites
Prerequisite: (HRI 101 or CUL 121) and (Test Score or ENG 102 or higher)
Course Credits and Hours
3 credit(s)
3 lecture hours/week
1 lab hours/week
Course Description
In this course, students are introduced to special events. Topics include researching, planning, coordinating, marketing, managing, and evaluating of events. Students observe or facilitate the planning or implementing of at least one on-campus event.
Additional Materials
None
Core Course Performance Objectives (CCPOs)
- Explain basic functions, roles, and responsibilities of an event planner, and discuss the purpose of special events in organizations. (CCC 2; PGC 1, 2, 3)
- Articulate the fundamentals for proposing, planning, and executing a successful event. (CCC 1, 2; PGC 1, 2, 3, 5, 6)
- Illustrate the basic elements of promoting and conducting special events. (CCC 1, 2; PGC 1,3,7)
- Develop a budget management plan, and integrate the financial elements of event planning. (CCC 1, 2; PGC 1, 2, 4, 6, 7)
- Analyze and develop special event functions. (CCC 2, 3, 4; PGC 1, 2, 3)
- Assess risks specific to various events, and develop contingency plans. (CCC 1, 2; PGC 1, 3, 5, 6)
See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.
Measurable Performance Objectives (MPOs)
Upon completion of this course, the student will:
- Explain the basic functions, roles, and responsibilities of an event planner, and discuss the purpose of special events in organizations.
- Discuss event production and how it contributes to the national and local economy.
- Distinguish critical success factors.
- Use common special events terminology.
- Identify technology and trends.
- Articulate the fundamentals for proposing, planning, and executing a successful event.
- Describe the who, what, where, when, and why of an event.
- Prepare a needs analysis to determine the expectations of an event.
- Prepare a comprehensive response to a request for proposal.
- Illustrate the basic elements of promoting and conducting special events.
- Recommend strategies for identifying clients and a target market.
- Describe the importance of networking in generating business.
- Differentiate between advertising and promotion by various integrated channels.
- Discuss the importance of sponsorships as they relate to funding an event.
- Develop a budget management plan, and integrate the financial elements of event planning.
- Interpret financial goals, identify expenses, and identify revenue sources.
- Develop a proposal to convey how the event will be branded.
- Identify a proven plan of steps and timeline to build a successful event.
- Analyze and develop special event functions.
- Illustrate the basic operations for staging an event.
- Collaborate with others to plan an event.
- Facilitate one or more events.
- Assess risks specific to various events, and develop contingency plans.
- Differentiate types of event liability and ethical safeguards.
- Organize a contingency plan considering logistics at each step.
- Identify other considerations to mitigate risks.
- Explain contingency planning and insurance.
Evaluation Criteria/Policies
The grade will be determined using the Delaware Tech grading system:
| 90-100 |
= |
A |
| 80-89 |
= |
B |
| 70-79 |
= |
C |
| 0-69 |
= |
F |
Students should refer to the
Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.
Final Course Grade
Calculated using the following weighted average
|
Evaluation Measure
|
Percentage of final grade
|
|
Summative: Exams (4) (equally weighted)
|
40%
|
|
Summative: Individual Event Written Report, Group Event Written Research Project/Presentation
|
40%
|
|
Formative: Activities/Discussion Boards/Homework exercises/Quizzes
|
20%
|
|
TOTAL
|
100%
|
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major)
- Utilize management roles and interpersonal skills to lead/manage first level employees in a hospitality setting.
- Prepare food and beverage menus for a variety of hospitality requirements considering price, quality, and selection.
- Utilize knowledge of facilities management to aid in decision making.
- Perform cost calculations and apply to decision making situations pertaining to factors of production.
- Evaluate levels of food safety and sanitation to maintain a safe and sanitary work environment.
- Integrate professional, ethical and legal standards into business practice.
- Employ the various theories of management and marketing in a business.
Core Curriculum Competencies (CCCs are the competencies every graduate will develop)
- Apply clear and effective communication skills.
- Use critical thinking to solve problems.
- Collaborate to achieve a common goal.
- Demonstrate professional and ethical conduct.
- Use information literacy for effective vocational and/or academic research.
- Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Students in Need of Accommodations Due to a Disability
We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.