Hospitality and Tourism Management - Event Management

This course provides an introduction to financial accounting aspects of the hospitality industry. This includes generally accepted accounting principles, financial statement preparation, the accounting cycle, specialized journals, accounting for cash, accounts receivable, sales, payroll and inventories.

Upon completion of this course, students will have acquired the knowledge and skills to use industry standard tools to perform financial calculations. The financial calculations include simple and compound interest, debt repayment, valuation of investments, simple and general annuities, amortization of debts, sinking funds and bond valuation problems. Students will also learn to analyze, apply, visualize and present the results to inform business planning and decision making related to the hospitality and tourism industry.

This course examines techniques to communicate and present your ideas using your professional skills as well as a variety of technological solutions. Topics include writing business documents, creating and delivering presentations, preparation for career launch, foundations of effective teamwork, report writing, sourcing and citing information, and interpersonal communication. Concepts are reinforced through relevant, task-based activities and assessments.

Equivalents:

• COMM 256

In this introductory course in Microeconomics, you will learn about economic principles involved in analyzing problems in the business and consumer sectors of the Canadian economy. Some of the topics covered are: economic scarcity, demand, supply, elasticity, and perfect and imperfect competition.

Equivalents:

• ECON 1010

This course explores financial strategies and techniques for analyzing business performance and decision-making in the hospitality industry. Topics include budget flexibility, contribution margins, and the strengths and weaknesses of master-budgeting models. Core skills taught in this course include analyzing budget variance, using cost/volume/profit (CVP) relationships to calculate break-even and contribution margins, conducting "what if" analysis and applying hospitality industry cost items, concepts and classifications. These skills will help you become a proactive decision-maker who understands complex financial matters in the hospitality industry.

Pre-requisites:

• ACCT 206

This course explores the various sectors of the hospitality and tourism industry, the links between the sectors, and the benefits and impact of the industry on the economy, the environment and employment. Topics include hospitality and tourism careers, health and wellness in the industry, and the hospitality mindset. With consideration to customer satisfaction and pride of place, you will identify areas fundamental to the successful planning and development of a destination.

This course will prepare you for applied learning environments and the workplace with appropriate certifications. Certifications include Food and Safety Sanitation (FSAN), ProServe liquor service training, Workplace Hazardous Materials Information System (WHMIS) training and White Hat Academy training for employees in Calgary's tourism industry. You will complete these certifications as part the course.

This course provides an overview of Canadian and international laws applicable to the hospitality and tourism industry that will explain your legal and ethical responsibilities in a guest environment. Topics include travellers' rights in Canada and abroad, the basics of Canadian law, contract law, employment law and the legal structure of business, as well as liability and dispute resolution. To help with decision making, you will explore risk assessment tools and the practicalities of negligence for both personal injury and food and beverage service.

Human Resource (HR) Management includes the foundational knowledge and skills required by HR Professionals and business managers. This course includes an overview of the field of human resource management, along with human resource planning, employee compensation and benefits, recruitment, selection and training of employees, performance management, government regulation and health and safety in the workplace.

Equivalents:

• HRMT 2320

This course provides you with tools and tests to explore your own personality styles, biases and communication preferences to build deeper cross-cultural understanding and strong team dynamics. Topics include self-awareness, strategies to maintain health and wellness, cross cultural communication and group norm setting. These foundational concepts will support further communication studies.

Examining leadership styles and staff motivators, you will explore strategies for developing high-performance teams with a service culture mindset for a hospitality business. Topics for this course include leadership, team negotiating, workforce planning and the impact of management practices on motivation, health, and wellness.

Pre-requisites:

• LDSH 202

This course will introduce you to key topics in organizational behaviour in the hospitality and tourism industry. These topics include the role of leadership in organizational culture, creating health and wellness culture and managing change and innovation, handling conflict and applying theories of organizational behaviour. These topics will help you understand the important roles that managers play in directing organizational change in response to the realities of power and politics in organizational life.

Pre-requisites:

• LDSH 310

This course introduces tourism and hospitality branding, marketing and experience design. Topics include the importance of a service culture, the brand promise and guest experiences. You will explore the impact that a brand can have on guest motivation and experience, and how this can create a competitive advantage in the hospitality and tourism industry.

This course provides an introduction to marketing and sales principles applied to the tourism and hospitality industry. Topics include tourism distribution channels, the marketing mix, target markets, consumer behaviour and its impact on the customer journey.

Building on the knowledge and skills you developed previously in this program, this course will teach you how to create and implement a marketing and sales plan that addresses common issues in service and marketing. You will also learn how to prepare a market analysis report, establish market strategies and objectives, develop a marketing program, apply integrated marketing communications and compare methods for evaluating and controlling marketing performance. This knowledge will allow you to recognize new opportunities for attracting guests in competitive and evolving markets.

Pre-requisites:

• MKTG 250

This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants, tour operators, car rental agencies, resorts and other approved hospitality and /or tourism operations. Proof of work experience is required for graduation.

Pre-requisites:

• LDSH 202
• MKTG200
• COMM 265
• HOSP 210

This course introduces you to the techniques and event coordination principles that you will build on in higher-level event planning courses. You'll examine the history and current developments in the events industry, and you'll  develop a strong understanding of guest and client needs. You will also  and learn how to develop different types of events, selecting venues that are best-suited to unique event requirements. Finally, you'll be introduced to risk and logistics assessments, event project planning and critical paths, stakeholder roles and partnerships, and the duties and responsibilities of event personnel.

This course introduces you to live event planning. Working with SAIT industry partners, you will develop a behind-the-scenes perspective on what is needed to plan successful events. You will also support on-campus and industry events by helping with event execution and observing event planning in action with SAIT industry partners.

This course introduces you to the fundamentals of event strategy and planning. In addition to exploring a variety of marketing strategies used to meet guest needs, you'll also learn how execution teams work together to make an event successful, and how event planning is important for businesses. You'll also learn how to create floor plans and checklists using the event strategy principles explored throughout the course.

Pre-requisites:

• EVNT 250
• EVNT 260
• MKTG 250

This course will continue your learning by focusing on the creation and implementation of strategies to support larger events. This course will give you hands-on experience executing an event for a client in food and beverage operations, as well as provide you with information on what it means to be a meeting planner. This will give you special insight into the importance of food and beverage for enhancing guest experience, allowing you to develop an effective strategy and plan for a live event.

Pre-requisites:

• EVNT 250
• EVNT 260

This course pulls together financial and strategic knowledge gained in earlier classes to support making events happen while staying on budget and meeting objectives. You will apply concepts learned by building contracts, honing negotiation skills and practicing stakeholder management with vendors, speakers, community players, sponsors and media.

Pre-requisites:

• ACCT 206
• MKTG 200

This capstone course is the culmination of your experiences throughout your program. You will apply your knowledge and skills to plan a large-scale event from start to finish with your class. Working with this group, you will determine the role that best suits your skillset, and create all of the documentation needed to effectively run an event. You will participate in client meetings to understand event goals, guest requirements, and event logistics, including expenses, budgets and revenue. The practical application of your skills will provide you with a fuller understanding of what it takes to plan and execute an event.

Pre-requisites:

• EVNT 310