vcc.ca
HOSP 4203: Event Management and Sales
Effective date
September 2026
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
Event Management and Sales is one of the fastest growing sectors in the hospitality industry. The demand for effective and organized event planners has never been higher. This course explores the world of conventions from a hotel/convention centre perspective as well as an event planning perspective. It offers critical learning about all aspects of managing events along with personal growth and confidence building activities, team dynamics and motivation, as well as sales and marketing of events.
Credits
3.0
Year of study
4th Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply the basic components of convention management and event planning in an ethical and strategic way.
- Examine current challenges and changes faced in event planning and convention management.
- Explain the role of an event manager.
- Explain the key areas of event planning allowing for accurate and quality decision making.
- Outline how income opportunities in event planning are maximized.
- Plan, manage, execute, and evaluate an event.
- Describe how events are sold and marketed.
Prior Learning Assessment & Recognition (PLAR)
To learn more about the PLAR pathways for this course, review the Bachelor of Hospitality Management
Program Content Guide.
Program Content Guide.
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Instruction involves interactive lectures, presentations, 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 give 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% |
Preparation for class, active discussion, participation during class. |
|
Other |
20% |
Presentation: Research a venue for an event. |
|
Project |
25% |
Group project: Plan an event from start to finish. |
|
Project |
15% |
Individual project: |
|
Assignments |
30% |
Assignments on course content |
Course topics
- Anatomy of an Event Creating an Event Plan Developing the Event Site Providing the Event Structure Coordinating the Environment Staging and Engaging Experience Selling and Marketing an Event Sustainable Success Food & Beverage Operations Effective leadership and communication skills for success as an event planner
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.