Catering, Meetings and Event Management (HOSP 2102)
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.
Course code: HOSP 2102
Credits: 3.0
Tuition: $0
Length: 45.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2102
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Additional Information
- 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
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
This course is offered as part of a VCC program only.
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* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.