HOSP-309: Meetings and Event Planning

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
309
Course Title
Meetings and Event Planning
Credit Hours
3.00
Instructor Contact Hours Per Semester
62.00 (for 15-week classes)
Student Contact Hours Per Semester
62.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
Satisfactory completion of ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Co-requisites
Completion of or concurrent enrollment in HOSP-105
Catalog Course Description

Offers experience in identifying and analyzing factors that impact the events planned and organized by meeting planners. Main topics include meal functions, beverage functions, on premise and off premise catering, room setups, staffing, high and lower end events, supplier selection and contracts negotiation. Students plan and produce a special event for 300 guests.

Goals, Topics, and Objectives

Core Course Learning Objectives (Separated)
  1. Define "catering" and recognize its importance in the management of various types of events.
  2. Explain the types, purpose, and applications of catering pricing systems.*
  3. Apply methods for estimating the amount of food, beverage and labor needed for an event.
  4. Describe various types of food and beverage functions and their purposes.
  5. Forecast production and service needs.
  6. Calculate labor and employee benefit costs.
  7. Explain the typical caterer's objectives.
  8. Determine which caterer to choose for a specific event.
  9. List types of catering staff meeting planners are likely to encounter.
  10. Describe the basic menu planning and design process.
  11. Explain the main differences among the various types of service styles.
  12. Determine food, beverage and labor needs.
  13. Articulate what caterers are willing to negotiate.
  14. Describe the difference between on-premise and off-premise catering.*
  15. Describe the typical room setups caterers use.
  16. Explain the importance of space requirements and room appearance.
  17. Describe the typical process used by caterers to plan food and beverage production and service production.
  18. Determine the type, amount and cost of service labor needed.
  19. Describe the departments in the typical hotel or conference center that support the catering function.
  20. Describe the types of market segments caterers service.
  21. Explain the difference between low-cost events and deep market events.*
  22. Develop a theme party menu.
  23. Resolve examples of problems that come up when working with outside caterers and suppliers.
  24. Describe the major challenges caterers face.
  25. Describe the typical outside suppliers meeting planners must deal with and how to work with them to achieve an event's objectives.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Points: 950 points

  • Class Attendance/Participation: 150 points
  • Culinary Arts Notebook: 150 points
  • Banquet: 100 points
  • Individual Home Party Project: 100 points
  • Review Questions (end of chapter): 150 points
  • Final Comprehensive Exam: 100 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
Texts

• Meeting Planner's Guide To Catered Events, Patti J. Shock and John M. Stefanelli (Current Edition)
• Optional - Professional Cooking, Visual Food Gd & Wileyplus, Gisslen (Current Edition)

Approval Dates

Effective Term
Fall 2015
ILT Approval Date
09/05/2014
Curriculum Committee Approval Date
12/07/2015