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Event Management in Hospitality Industry

Categories: Hospitality Learning
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About Course

This course equips students with the essential skills to plan, manage, and execute events in the hospitality industry, focusing on real-world practices in hotels and professional event settings.

What Will You Learn?

  • Introduction to Event Management in Hospitality
  • Types of Events in the Hospitality Industry
  • Event Planning and Objectives
  • Event Concept, Theme, and Format
  • Function Facilities and Event Venues
  • Types of Functions and the MICE Industry
  • Service Styles and Function Setup
  • Event Menu and Package Planning
  • Event Costing and Sales Strategies
  • Client Liaison and Needs Analysis
  • Event Documentation and Function Kit
  • Negotiation, Contracts, and Deposit Handling
  • Event Preparation and Execution
  • Event Simulation and Final Presentation

Course Content

1. Introduction to Event Management in Hospitality
This session introduces the fundamentals of event management within the hotel industry, including the role of events as a key revenue source and the importance of teamwork across departments.

  • 1. Introduction to Event Management in Hospitality
  • Topiic 1 Review

2. Types of Events in the Hospitality Industry
Students will explore different types of events such as social, corporate, and MICE events, along with their unique characteristics and service requirements.

3. Event Planning and Objectives
This session focuses on identifying event objectives, understanding stakeholder roles, and analyzing client needs as the foundation of successful event planning.

4. Event Concept, Theme, and Format
Students will learn how to develop event concepts, define themes, and determine appropriate formats that align with the event’s purpose and target audience.

5. Function Facilities and Event Venues
This topic covers the various facilities available in hotels for hosting events, including meeting rooms, ballrooms, and supporting infrastructure.

6. Types of Functions and the MICE Industry
Students will gain an understanding of function types in detail and explore the MICE sector as a major market segment in the hospitality industry.

7. Service Styles and Function Setup
This session introduces different service styles such as buffet, plated, and cocktail service, as well as various room setup configurations used in events.

MIDDLE ASSESSMENT

8. Event Menu and Package Planning
Students will learn how to design food and beverage offerings and understand different event package structures to meet client expectations.

9. EVENT COSTING & SALES STRATEGIES
This topic introduces students to the fundamentals of event costing and sales strategies in the hospitality industry, including cost components, pricing considerations, revenue opportunities, upselling techniques, and strategies to enhance guest experience while maintaining profitability.

10. Client Liaison and Needs Analysis
Students will develop communication skills to effectively interact with clients, identify their needs, and translate them into event requirements.

11. Event Documentation and Function Kit
This session introduces essential event documents such as function sheets, event briefs, contracts, and function kits used in professional event planning.

12. Negotiation, Contracts, and Deposit Handling
Students will learn the fundamentals of negotiating event details, preparing contracts, and managing booking confirmations and deposits.

13. Event Preparation and Execution
This topic covers the operational aspects of event preparation, including staff briefing, coordination, and monitoring event execution.

14. Event Simulation and Final Presentation
Students will apply their knowledge by designing and presenting a complete event plan, simulating real-world event management practices.

FINAL ASSESSMENT

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