HOSP 2102: Catering, Meetings and Event Management
Effective date
September 2023
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, and the fundamental components of planning and executing a catered event, meeting, or convention. Students will work in teams to explore the planning, marketing, negotiating, producing, managing, and execution required for success.
Year of study
2nd Year Post-secondary
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.
Prior Learning Assessment & Recognition (PLAR)
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
Hours
Lecture, Online, Seminar, Tutorial: 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)
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
|
Final Exam
|
20-30
|
|
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
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.