Course Description
This Program covers all the aspects that are needed to excel the career in Hospitality and Hotel Management. The Program is well structured to embellish students with core knowledge that is a must in this field. We make them Hospitable and presentable to deal with tourist and serve the guest with class.
Course Outline
Event Management Course Syllabus
Course Overview
This course is designed to provide students with a comprehensive understanding of event management, covering the principles, planning, execution, and evaluation of various types of events.
Course Duration
- Length: 2 months
- Frequency: 3 days a week
- Total Weeks: 8 weeks
- Total Classes: 12 classes
Course Objectives
- Understand the fundamentals of event management.
- Develop skills in planning, organizing, and executing events.
- Gain knowledge of budgeting, marketing, and risk management in events.
- Learn to evaluate and assess the success of events.
Week 1: Introduction to Event Managem
- Day 1: Overview of Event Management
- Day 2: Types of Events (Corporate, Social, Cultural, etc.)
- Day 3: The Role of an Event Manage
Extra Topics
Planning an Event
- Setting Objectives and Goals
- Creating an Event Concept
- Event Logistics (Venue, Date, Time)
Week 2: Budgeting and Finance
- Day 1: Understanding Event Budgets
- Day 2: Funding Sources and Sponsorships
- Day 3: Financial Management and Reporting
Extra Topics
Marketing and Promotion
- Developing a Marketing Plan
- Social Media and Digital Marketing Strategies
- Public Relations and Media Relations
Week 3: Event Design and Production
- Day 1: Event Themes and Decor
- Day 2: Audio-Visual and Technical Requirements
- Day 3: Catering and Hospitality Management
Extra Topics
Risk Management and Safety
- Identifying Risks in Event Management
- Safety Protocols and Emergency Planning
- Insurance and Liability Considerations
Week 4: Event Execution
- Day 1: On-Site Management and Coordination
- Day 2: Working with Vendors and Suppliers
- Day 3: Managing Staff and Volunteers
Extra Topics
Evaluation and Feedback
- Methods of Evaluating Events
- Gathering Feedback from Attendees
- Analyzing Success and Areas for Improvement
Week 5: Special Events and Trends
- Day 1: Festivals and Large Scale Events
- Day 2: Corporate Events and Conferences
- Day 3: Emerging Trends in Event Management
Extra Topics
Case Studies and Best Practices
- Analyzing Successful Events
- Learning from Event Failures
- Guest Speaker: Industry Expert
Week 6: Capstone Project Preparation
- Day 1: Project Guidelines and Expectations
- Day 2: Group Work and Collaboration
- Day 3: Presentation Skills Workshop
Week 7: Capstone Project Presentations
- Day 1: Group Presentations of Event Projects
- Day 2: Peer Review and Feedback
- Day 3: Course Wrap-Up and Final Thoughts
Week:8 Assessment Methods
- Class Participation: 20%
- Assignments & Quizzes: 30%
- Capstone Project: 50%
Curriculum
Semester I
- Fundaments of the Hotel & Catering
- Industry Housekeeping & Accommodation Studies
- Text Lesson Restaurant Services
- Front Office Operations & Administration
- Food & Beverage Management
- Mastering Communication (I)
- Life Skills (I)
Semester II
- Hotel Catering Law
- Accounting, Purchasing & Cost Control
- The Human Resource in Hospitality
- Hospitality Management
- Marketing for Hospitality & Tourism
- Mastering Communication (II)
- Life Skills (II)
Semester III
- Strategic Management in Hospitality
- Customer Service for Managers & Supervisors
- Economics & Hospitality
- Organizational Behavior & Hospitality Management
- Environmental Management in the Hospitality Industry