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School of Business

B.S. in Event Management

Event Management

Event Management at Lasell

The B.S. in Event Management major prepares students to work in the hospitality and events industry as event and conference planners, and event management professionals.

The degree program takes a multidisciplinary approach where students gain the expertise, commitment, and skills for management positions in the event management industry through a comprehensive understanding of the business world including social event management, meeting and convention sales and planning, accounting, human resources, organizational behavior, technology, and marketing.

The Event Management degree program shows students the inner workings of the hospitality and events industry including food and beverage, legal and ethical issues, and event operations, as well as about the individual segments of the industry like conventions, trade shows, social events, weddings, corporate events, non-profit events, concerts and sporting events, and more.


Program Features

  • Students have the opportunity to attend the International Hotel Experience Show in New York City, meet one-on-one with successful business owners and directors in their respective field, and create marketing and business plans for local business owners.

  • Event Management students are strongly encouraged to study abroad, considering the diverse and global nature of their field of study, Lasell University has partnerships with leading hospitality universities in Switzerland, Italy, Spain & Australia.

  • The program is embedded with globally recognized prestigious professional hospitality and event industry certifications and designations that students can earn, these certifications increases the marketability of students for internships and full time careers.

  • Longe School of Business students gain networking and job opportunities through the Advisory Board that helps ensure that our curriculum aligns with the in-demand skills employers are looking for to meet industry needs and trends.

What You'll Learn

From your first day, you’ll take courses in your major and advance towards graduation with a yearly plan. Not sure what classes to take? We’ll help you create the perfect plan. 

Learning Outcomes

  • Demonstrate knowledge in the area of service quality and event operations strategies within the greater hospitality industry.
  • Demonstrate a comprehensive level of knowledge in all sectors of the events industry including management & leadership
  • Learn skills such as leadership and team building, and they acquire understanding of individual and group behavior in organizations to enhance their effectiveness as business leaders.
  • Gain strong competence in critical thinking and hands on business experience.

For a complete list of courses and learning outcomes, view the Academic Catalog >>


Accelerated Master's Program

Save time and money — earn your graduate degree in just 1 year with the Accelerated Master's program. Learn more and how to apply >>

Career Success in Event Management

Students are prepared for careers such as event planner, catering and conference services, wedding planner, and meeting and convention planning.

Our students have interned with:

  • Boston Harbor Hotel
  • Brae Burn Country Club
  • The Fairmont Copley Plaza
  • Four Seasons Hotel Boston
  • Foxwoods Resort Casino
  • Marriott Boston
  • Mohegan Sun Resort and Casino
  • Mystic Aquarium
  • Rafanelli Events Red Jacket Mountain View Resort Walt Disney World Resort

Our alumni have gone on to work:

  • Wedding Planner
  • Convention Planner
  • Corporate Event Planner
  • Catering Director
  • Conference Services Coordinator
  • Sporting Events Coordinator
  • Banquet Director
  • Events Concierge
  • Media Events and Promotions Manager
  • Special Events Coordinator

 

 

Request more information about the Event Management Major:

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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. Students will have the opportunity to become Certified Guest Service Providers (CGSP) as part of the course.

HEM102 - Fundamentals of Event Management

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. Students will have the opportunity to become certified in Delphi event planning software, CVENT software and Social Tables event diagramming software as part of the course.

HEM208 - Human Resources in Hospitality

This course examines management considerations for the successful operation of a major hospitality organization. Emphases is placed on the various departments and how each contributes to the recreation, ancillary and lodging areas including service experiences. This includes recreation development, risk management, visitor education, rental and retail operations, lodging, guest services, and human resources management. Students will learn how each of these departments function, along with the many skills required to address the issues and challenges faced in everyday operations. Course assignments focus on human resources operations, industry regulations and certification, risk management, guest service, and dealing with seasonality. These particular areas are studied in relation to resorts of different sizes and scales from all over the world so that comparisons can be made regarding different management and operational procedures, regulations, and guest expectations. Prerequisite: BUSS224.

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.

HEM299 - Field Experience I

This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. No Prerequisite.

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.

HEM303 - Law & Ethics in Hospitality

This course provides a study of the nature and function of both legal and ethical issues as applied to the hospitality industry. Topics include operator relationships, contract law, torts, civil rights, wage and labor laws, gaming laws, property law, and insurable risks. This course also examines ethical issues in the hospitality industry. Prerequisites: HEM101 with a grade of C or better and HEM208 or BUSS336

HEM321 - Revenue Management & Technology

This course provides an advanced overview of the revenue management function in the hospitality industry. Revenue management is a method for managing capacity profitability. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, differential pricing, and distribution technology. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the hospitality industry. Topics to be covered include demand forecasting, competitive analysis, overbooking, distribution channels, reservations systems, information technology, process design, differential pricing, inventory control, performance measurement and related management and marketing issues. An academic certificate of completion in Revenue Management from American Hotel & Lodging Educational Institute is also embedded in this course. Students learn to distinguish between tactical and strategic revenue management, addresses the proper use and importance of revenue management in hospitality operations, and describes a wide range of elements that must be considered in order to use revenue management effectively. Prerequisite BUSS226

HEM401 - Managing Quality in Hospitality

This course explores the application of customer service quality as well as management theories and techniques in the hospitality industry with a focus on organizational effectiveness. Case studies and major projects with real hospitality companies facilitate students’ synthesis of previous knowledge with the principles of service quality and excellence. This is a research project driven course. Prerequisites: BUSS 224 & MATH 208.

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: HEM101 or HEM102 with a grade of C or better and Permission of the Instructor