Course Number and Title: HRI 217 Introduction to Event Planning and Management
In this course, students are introduced to special events. Topics include researching, planning, coordinating, marketing, managing, and evaluating of events. Students observe or facilitate the planning or implementing of at least one on-campus event.
- Explain basic functions, roles, and responsibilities of an event planner, and discuss the purpose of special events in organizations. (CCC 2; PGC 1, 3)
- Identify the fundamentals for proposing, planning, and executing a successful event. (CCC 1, 2, 3; PGC 1,3,6)
- Illustrate the basic elements of promoting and conducting special events. (CCC 1, 2; PGC 1,3,7)
- Explain budget management and the financial elements of event planning. (CCC 1, 2; PGC 1, 6, 7)
- Analyze and observe special event functions. (CCC 2, 4; PGC 1,3)
- Assess risks specific to the event and destination, and identify a contingency plan. (CCC 1, 2, 3; PGC 1, 3, 6)
See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.
Upon completion of this course, the student will:
- Explain the basic functions, roles, and responsibilities of an event planner, and discuss the purpose of special events in organizations.
- Discuss event production and how it contributes to the national and local economy.
- Recognize critical success factors.
- Use common special events terminology.
- Identify technology and trends.
- Identify the fundamentals for proposing, planning, and executing a successful event.
- Describe the who, what, where, when, and why of an event.
- Review a needs analysis to determine the expectations of an event.
- Discuss the request for proposal (RFP), and explain how to develop a comprehensive proposal.
- Illustrate the basic elements of promoting and conducting special events.
- Research strategies for identifying clients and a target market.
- Describe the importance of networking in generating business.
- Differentiate between advertising and promotion by various integrated channels.
- Discuss the importance of sponsorships as they relate to funding an event.
- Explain budget management and the financial elements of event planning.
- Interpret financial goals, identify expenses, and identify revenue sources.
- Develop a proposal to convey how the event will be branded.
- Identify a proven plan of steps and timeline to build a successful event.
- Analyze and observe special event functions.
- Recognize the basic operations for staging an event.
- Collaborate with others to plan an event.
- Facilitate one or more on-campus events.
- Assess risks specific to the event and destination, and identify a contingency plan.
- Identify types of event liability and ethical safeguards.
- Identify a contingency plan considering logistics at each step.
- Identify other considerations to mitigate risks.
- Discuss contingency planning and insurance.
Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the Delaware Tech grading system:
Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.
Calculated using the following weighted average
Percentage of final grade
4 Exams (summative) (equally weighted)
Individual Event Written Report, Group Event Written Research Project/Presentation (summative)
Formative Assessments (Activities/Discussion Boards/homework exercises/quizzes)
- Apply clear and effective communication skills.
- Use critical thinking to solve problems.
- Collaborate to achieve a common goal.
- Demonstrate professional and ethical conduct.
- Use information literacy for effective vocational and/or academic research.
- Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
- Utilize management roles and interpersonal skills to lead/manage first level employees in a hospitality setting.
- Prepare food and beverage menus for a variety of hospitality requirements considering price, quality, and selection.
- Utilize knowledge of facilities management to aid in decision making.
- Perform cost calculations and apply to decision making situations pertaining to factors of production.
- Evaluate levels of food safety and sanitation to maintain a safe and sanitary work environment.
- Integrate professional, ethical and legal standards into business practice.
- Employ the various theories of management and marketing in a business.
The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.