vcc.ca
HOSP 2102: Catering, Meetings and Event Management
Effective date
May 2025
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
This project-based course focuses on catering, meetings, conventions, and event planning with a comprehensive hands-on approach. This includes the fundamental components of planning and executing a catered event, meeting, or convention that is tailored to the preferences and needs of clients while also ensuring safety and accessibility standards are employed. Students will work in teams to explore the planning, marketing, negotiating, producing, managing, and execution required for success.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Plan, budget, and execute a successful and memorable catered meeting, convention, or event.
- Manage the food and beverage aspects of an event including identifying required equipment.
- Illustrate service planning and function room set-ups.
- Demonstrate critical thinking, problem-solving and interpersonal skills.
- Practice effective communication within a team.
- Apply knowledge of catering, meeting, convention, and event terminologies.
- Design and execute events tailored to the preferences and needs of guests.
- Develop skills to ensure that all events are planned with a strong emphasis on safety, accessibility, and comfort of guests and employees.
Prior Learning Assessment & Recognition (PLAR)
PLAR is assessed through:
1. A professional portfolio that demonstrates a working knowledge of the course learning outcomes
2. A presentation of the portfolio to a three-person panel, including the department head and course instructor
1. A professional portfolio that demonstrates a working knowledge of the course learning outcomes
2. A presentation of the portfolio to a three-person panel, including the department head and course instructor
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Instruction involves interactive lectures, presentations, case studies, group discussions, role plays, and peer feedback. Learning will be enhanced through a variety of interactive classroom and collaborative activities. The interactive and practical exercises gives students the opportunity to take an active role and learn by doing.
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
10 |
Actively contributes to course discussions and activities. |
|
Quizzes/Tests |
20-30 |
|
|
Project |
30-40 |
Team project - event execution |
|
Assignments |
20-30 |
Multiple assignments in areas of venue search, client proposals, banquet event orders and event post-mortem |
Course topics
- Staffing
- Marketing plan
- Event timing and execution
- Budgeting and costing
- Venue assessment
- Entertainment
- Sponsors/ silent auction
- Theme, decor and lighting
- Service and set-up
- Risk management/ permits and licenses
- Equipment needs
- Communication and teamwork
- Safety and accessibility
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.