2016 - 2017 Academic Catalog

Event Management Minor

The Event Management minor consists of six courses.

Course Code Course Title Credits
Core Courses
HEM102 Fundamentals of Event Management 3
HEM215 Meeting & Convention Sales & Planning 3
HEM301 Social Event Management 3
SMGT301 Sport Facility & Event Management 3
Choose 2 from the following:
BUSS101 Contemporary Issues in Business 3
BUSS231 Entrepreneurship & Venture Creation 3
BUSS334 Nonprofit Management 3
COM208 Public Relations 3
COM303 Nonprofit Public Relations 3
HEM101 Hospitality Management 3
HEM205 Private Club Management 3
HEM206 Lodging Management 3
HEM207 Resort & Casino Management 3
HEM403 Food & Beverage Management 3

Credit Requirements for minor: 18 credits

HEM102 - Fundamentals of Event Management

This course focuses on components of organizing and executing events. Components such as: sectors of the events industry, Requests for Proposals (RFPs), Banquet Event Orders (BEO's), client management, vendor management and contract negotiations are introduced. This course is hands-on, allowing the student to apply basic skills and techniques for negotiating with suppliers and service contractors. This is a project driven course and includes industry certifications.

HEM215 - Meeting & Convention Sales & Planning

This course provides an overview of conference planning and group coordination as it relates to the sale and final contract. Students become familiar with Meetings, Expositions, Events, and Conventions (MEEC), destination specialists, negotiating with suppliers and service contractors, meeting budgets, travel planners, and their place of importance within the industry. Site evaluations are analyzed as they relate to group needs. Emphasis is placed on the development of a group resume agendas, analyses of service options, and contractual and legal liability issues. Prerequisite: HEM 102 with a C or better.

HEM301 - Social Event Management

This course explores the complex area of special and social event planning, including non-profit, community, corporate, wedding, religious, holiday, and other major social events. The course provides students with a basis for using research as a tool to plan and organize special events. The class works toward understanding, practicing, and executing the elements of successful event planning such as budgeting, site-selection, food and beverage management, promotions, and site logistics. This is a project-based course and requires the execution of a successful event. Prerequisite: HEM 102 with a C or better.

SMGT301 - Sport Facility & Event Management

This course explores the roles and functions of facility and events managers. It examines a variety of public assembly and privately managed sport facilities; the steps and skills required to effectively plan, organize, lead, and evaluate an event, and facilities to meet the needs of sports organizations. The course also examines resource allocation, strategic planning, and risk management and facility maintenance requirements. Prerequisites: SMGT 102 and a 200 level Sport Management course or HEM 301.

BUSS101 - Contemporary Issues in Business

This course is designed to familiarize students with various aspects of the business world. Areas covered include: private enterprise, forms of ownership, legal aspects, management, marketing, human resources, operations management, labor relations, and finance. In addition, students become aware of how business functions are integrated into an organization to achieve specific goals.

BUSS231 - Entrepreneurship & Venture Creation

Entrepreneurship drives global innovation and economic growth. This course exposes business students to the study of entrepreneurship and the venture creation process. Topics include analyzing new business opportunities, developing business propositions, new venture planning and financing, marketing activities, financial controls, and other topics relevant to the entrepreneurial process. Students interact with faculty, local entrepreneurs, and small business owners/managers. As a culmination activity of this course, students are responsible for the development and presentation of a business plan. Prerequisite: BUSS 101.

BUSS334 - Nonprofit Management

Managing in the nonprofit sector is different than in the for-profit sector. In this course students explore businesses that do not intend to maximize profit and retain it for future expenditures. Managers must operate under more regulated conditions and must be well prepared to interact within the public sector. Not-for-profit managers must be well versed in public policy and other regulations that affect them. Students engage in projects with non-profit organizations. Prerequisite: BUSS 101, HEM 101, FASH 101, or SMGT 102.

COM208 - Public Relations

In this course, students explore the evolution, theoretical basis for, and practice of professional Public Relations. Students review the history and current practices of Public Relations and examine the differences between: PR and advertising; press relations and public affairs; promotions and news events; marketing and media placements. Students gain insights into the Public Relations function for corporations, high tech companies, government agencies, politics, education, the entertainment industry, sports, and non-profit institutions. Lectures, case studies, readings, group work, guest speakers, and class discussions focus on techniques useful in such areas as local and national publicity, special events, and community and government relations for organizations. Prerequisite: COM 101.

COM303 - Nonprofit Public Relations

This course invites students to explore "nonprofit public relations" as it is seen today and as experts suggest it will be seen in the future. Students have the opportunity to work with a "real world" nonprofit client by creating, preparing, and producing a complete public relations plan for that organization. Prerequisite: COM 213.

HEM101 - Hospitality Management

This course examines the Hospitality and Tourism industry with emphasis on individual sectors of the industry and their business functions. The infrastructure and interrelationships of lodging, tourism, food service, events, and entertainment organizations are examined. Career opportunities, current operational issues, and emerging trends in the hospitality industry are also explored.

HEM205 - Private Club Management

This course explores many areas vital to the success of club management including business, finance, food, beverage, facilities, sales, operations, and multiple recreational activities while stressing the supreme importance of customer service quality. By taking this course, HEM students explore a field that covers all aspects of the hospitality industry. We are privileged to be in a great location, close to many of the area’s most notable private clubs, which can provide students with employment experience and internship opportunities. Prerequisite: HEM 101.

HEM206 - Lodging Management

This course concentrates on providing an in depth view of the various aspects and departments that fall under what is commonly known as Lodging Management or Lodging Operations. Some of the specific departments this course explores are - Front Office, Housekeeping, Human Resources, Security, Engineering, Maintenance, Food and Beverage, Recreation, and Accounting and Finance. Aside from the various operational procedures utilized, the course also addresses service philosophies, best practices, revenue management, and technology. Prerequisite: HEM 101.

HEM207 - Resort & Casino Management

This course provides students with an introduction to the hospitality management specialization of Resort and Casino Management. Subjects covered include operational infrastructures of resorts and casinos, organizational structures, service in resort and casino environments, securities, technologies, and revenue management and tourism. This course includes guest speakers and field trips. Prerequisite: HEM101.

HEM403 - Food & Beverage Management

This course examines the details of food and beverage management, with an emphasis on running a profitable operation and understanding basic menu and beverage detail. It examines the impact of menu planning, purchasing, receiving, inventory control, production, pairing and service to the guest. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. Topics include purchasing, safe-serving, receiving, storage, production, beverage management and appreciation, beverage service and cost control. The course also explores basic culinary and beverage menu building and appreciation topics. Case studies are incorporated into class discussions. Students must be 21 years of age prior to April 1st of the course year to register. Prerequisites: HEM 101 or HEM 102 with a C or better and Permission of the Instructor.