Event Planning

Classes

HMCE-301: Event Planning I

This course is an introduction to the major concepts and issues of event planning and the specific discipline of culinary tourism as a topic of academic study. The course covers a broad range of topics related to event planning. Students will investigate the conference and meeting industry, its' scope and responsibility, and multidimensional nature.

HMCE-302: Culinary Tourism I

This course is an introduction to the major concepts and issues of tourism and the specific discipline of culinary tourism as a topic of academic study. The course covers a broad range of topics related to tourism and the importance of the emerging field of culinary tourism. Students will investigate the sectors of food and beverage tourism, the demographics of culinary tourists, and cultural and ethical issues in culinary tourism.

HMCE-321: Event Planning II

Students will build on the knowledge gained from event planning I to further explore the economic, financial and social aspects of event planning. Students will learn about event planning as a means to economic and community development, and how to apply the tools of marketing and financial fundamentals to event planning. Students will also be introduced to the process of researching venues for the purpose of planning an event.

HMCE-322: Culinary Tourism II

Students will build on the knowledge gained from Culinary Tourism I to further explore the economic, financial and social aspects of culinary tourism. Students will learn about culinary tourism as a means to economic and community development, and how to apply the tools of marketing and financial fundamentals to a culinary tourism event. Students will also be introduced to the process of researching a tourist destination for the purpose of planning a culinary tourism event.

HMCE-325: Logistics & Tech for Tourism & Event Planning

This course is designed to introduce the student to technological and logistical issues and applications in culinary tourism and event planning. Students will be exposed to technologies for conference/travel and event management. Usage of media to develop market presence and attract clients.

HMCE-491: Applied Event Planning

Capstone course. This course builds skills in the creation, planning, and oversight of and event. Students will design, develop, and produce various types of events.

HMCE-492: Applied Culinary Tourism

Capstone course. This course builds skills in the creation, planning, and oversight of group-based travel. Students will design, develop, market and lead a regional based food tour based on skills learned in the preceding courses.

HMCE-495: Entrepreneurship in Culinary Tourism and Event Planning

Seminar course. Students use case studies and guest speakers to explore starting a culinary tourism or event planning business. Students will prepare a business plan outline for a culinary tourism or event planning business. Understanding markets, customer demand, pricing, finances, marketing, sales, and operations of new ventures will all be explored through the business planning process.