University of North Texas
College of Merchandising, Hospitality & Tourism
Department of Hospitality & Tourism Management
Fall, 2013
HMGT 5630 – Event Management (Online)
Course Information
Course Instructor: Young Hoon Kim, Ph.D.
Office Location: Chilton Hall 343G
Class Time: TBA
Office Hours: Wednesday 08:00 – 11:00 pm and 1:00 – 3:00pm or by appointment
Telephone: (940) 565 – 4786
E-mail:
Class Location: TBA
*Prerequisite (s): Please see CMHT Graduate Advisor (Dr. Lisa Kennon).
Required Textbook:
Fenich, G. (2012 or 2008). Meetings, expositions, events, and conventions: an introduction to the industry(3rd or 2nd Ed.). Upper Saddle River, NJ: Prentice Hall.
Goldblatt, J. (2011). Special Events: The roots and wings of celebration (6th Ed.). New York, NY: John Wiley & Sons.
Assigned PowerPoints™ & Readings (Journal Articles, Industry Reports, etc).
Supplemental Reading Materials (Not Required – Recommended Readings & Resources):
Abbey, J. (2004). Hospitality sales and advertising. Lansing, MI: Educational Institute of the American Hotel & Motel Association.
Astroff, M.T. & Abbey, J. R. (2004). Convention sales and service. Cranbury, NJ: Waterbury Press.
O’Toole, W. & Mikolaitis, P. (2002). Corporate events: project management. New York, NY: John Wiley & Sons, Inc.
Robbe, D. (2000). Expositions and trade shows. New York, NY: John Wiley & Sons, Inc.
Reference Style Guide
American Psychological Association. (2010). Publication Manual of the American Psychological Association (6th Ed.). Washington: Author.
Vision of the Hospitality & Tourism Management Program
To be a global leader in advancing education, creating knowledge, and shaping the hospitality and tourism professionals of the future.
Mission of the Hospitality & Tourism Management Program
Educating students for leadership in the global hospitality and tourism industries and advancing the profession through excellence in teaching, research, and service.
Program Learning Outcomes
Upon graduating with a Bachelor of Science in Hospitality and Tourism Management, students will be able to:
1. Demonstrate basic knowledge of theoretical constructs pertaining to the hospitality and industries.
2. Apply the basic principles of critical thinking and problem solving when examining hospitality and tourism management issues.
3. Apply technical aspects of the hospitality and tourism industry.
4. Demonstrate professional demeanor, attitude, and leadership needed for managerial positions in the hospitality industry.
Course Description
Focus on event management in the Meetings, Exhibition, Event and Convention (MEEC) industry. Topics include planning, designing, and managing small to large events; implementation of communication and marketing strategies; and the impacts of events management on operations. The course addresses the major tends and successful practices in event management.
Expected/Learning Outcomes
Upon completion of the course, students will be able to:
· Apply strategies, tools, and approaches for addressing the unique challenges of event management and marketing;
· Recognize the strategies and elements utilized in event design (functional and servicescape);
· To learn an appreciation of the dynamic coordination that exists between host facilities and suppliers;
· Identify and distinguish between the various markets (internal and external) in the MEEC industry;
· Understand competitive positioning and strategic marketing perspectives in the MEEC industry;
· Understand the various technologies utilized in the MEEC industry;
· Recognize and apply the functional activities of planning, organizing, influencing, and controlling in the MEEC industry;
· Understand and use existing theories, research findings, and models to execute good strategic choices in the MEEC industry;
· Systematically analyze trends and their implications in respect to future policies, strategies, and solve complex problems at the micro and macro level;
· Understand the pre and post function review and analysis processes;
· Exhibit effective communication skills through team-based activities and industry interactions.
Course Format
This course uses a combination of lectures, tests, case studies, research papers, and class discussion (in-class and on-line). In addition, readings, assignments, and take-home problems will be required to enhance the student’s application and retention of the material.
Course Requirements:
1) Examination:
There will be one examination administered for this course. Exam consists of essay questions of varying complexity. Exam may cover any of the material assigned or covered in assigned readings, lectures, cases, videos, and guest speakers. A test will be worth 20% of your final grade (total test value towards the final grade is 100 points/Total: 500 points).
2) Cases (One):
Students are responsible for a total of one (1) case studies of varying complexity from current case research selected by the instructor. Analysis of case includes a through written analysis (see Guidelines for Case Analysis). Total case value towards the final grade is 20%.
Case #1 – TBD
Some general case guidelines include (please see handout for specifics):
· Update information on the case to be as current as possible.
· Complete discussion points and exercises at the end of each case (if available).
· Cases turned in after the due date and time will be considered late and points will be deducted from the assignment.
· References must be cited using APA guidelines for all references used.
· Length: 15 – 20 pages, single sided, double-space, 1 inch margins, size 12 font, etc.
· A Grading Rubric will be utilized in grading all written assignments.
· All written assignments will be submitted online via Turnitin.com through HMGT 5630 course homepage (will discuss in class).
3) On-Line Discussion Moderator:
Students will moderate a discussion topic based upon the specific weeks’ content, cases, additional readings, etc. Individual students will be responsible for the facilitation of postings and discussions on the course bulletin board for their specified week. Requirements for this assignment include the moderation of the 1) weekly initial postings (Tuesday: the first day of assigned week), 2) follow-up discussions for the assigned week, and 3) a summary of the week’s discussion (Wednesday at 11:59PM). No credit will be given to those who do not post their weekly assignments: Specific dates will be assigned by 09/05/13: Total value towards final grade is 20%.
4) On-Line Discussion Participation:
Your individual assessment for online discussion participation will be based on attendance (number of logs) and levels of interactive contributions to discussions on the Blackboard (Bb). Bb discussions are intended to be a continuous dialogue that lasts throughout the semester. Students are expected to logon to the Bb to read and respond to comments at least three times per week with five being the preferred number of logons. The “week” disuccion begins on Tuesday (questions and initial responses will be posted by the moderator of each week) and ends on “a week after” Tuesday (participation will be counted and evaluated). Inadequate submissions will receive fewer participation points (your initial posts/responses to the weekly questions, as a participant, MUST be uploaded by Friday at 11:59PM of each week: posts should be completed to the best of your ability). No credit will be given to those who do not post until Tuesday at 11:59 PM (deadline for that week): Total value towards final grade is 20%.
Example)
TUE / WED / THU / FRI / SAT / SUN / MON / TUE / WEDModerator / 1) / 3) / 4)
Participants / 2) / 3)
Due Dates and Time: (11:59PM)
1) Moderator’s Initial Posts (Responses) on Weekly Disucssions
2) Participants’ Initial Posts
3) Discussion of the Week: will be closed
4) Summary Report
5) Term Project (See Guideline for more details): Total value towards final grade is 20%.
Class Participation/Discussion & Attendance:
See “Responsibilities of Students” in the “Class Policies and Instructor’s Expectations” section of the syllabus…
Grade Policy: If you are caught cheating or plagiarizing in HMGT 5630 you will receive a failing grade “F” for the course and appropriate administrative action will be taken.
Grade Breakdown: Your individual course grade will be based on a 100 Point Total:
Exam (Mid-term Exam: Knowledge) 20% 100
One Case Study (Analysis) 20% 100
Discussion Moderator (Leadership) 20% 100
Discussion Participation (Sincerity) and Summary Report 20% 100
Term Project (Application) 20% 100
Total Points 100% 500 Points
Grading Scale:
A 451 – 500
B 401 – 450
C 351 – 400
D 301 – 350
F 300 and less
Revisions:
The instructor reserves the right to revise this syllabus and list of requirements when, in his judgment, such revision will benefit the advancement of the course goals and objectives.
Assignments should be submitted to the instructor via Turnitin.com unless otherwise specified. Five (5) points will be deducted each calendar day the assignment is submitted late. Assignments will not be accepted after the fourth day following submission date. A grade of “F” will be assigned after that time.
Guidelines:
Written assignments will be evaluated for their quality of content, completeness, professional presentation, grammar, and meeting stated APA submission guidelines.
All written assignments are to be submitted typed and in a professional format. References must be sited using either APA (Refer to http://www.apastyle.org and/or the two page handout for APA guidelines. Please carefully review and proof read all written assignments prior to submission. Papers must utilize the following style and format:
· Title page including the paper’s title centered on the page. Additionally, name, course name and number, instructor, and date must appear in the upper right hand corner of the title page.
· Single sided ONLY
· One-inch margins on each page.
· Text must be double-spaced on each page (except title page).
· Page numbers (centered on the bottom of each page - except the title page).
· Size 12 font (true type font).
· Copies of all resource material must be turned in with your paper when requested.
· References must be in APA Format.
· *Papers and assignments will only be accepted in this format and points will be deducted (see grading rubric) if failure to meet these guidelines is identified.
· All written assignments will be submitted to Turnitin.com and graded using Grademark. Links to Turnitin.com are/will be provided for each written assignment on the course homepage in WebCT.
Grading Rubric for Written Case Assignments (Available on Turnitin.com in Grademark)
(Out of 100 Points):
· 20% of the points will be deducted for technical errors in grammar, citations, diction, spelling, punctuation or format.
· 60% will be based upon content in terms of adequate coverage, analysis, and summary/discussion of the topic.
· 20% will be based upon a student’s contribution of thought to the paper.
Class Policies and Professor’s Expectations
In class and Online Class Decorum:
Please be professional in all verbal discussions, questions, responses, and conversations in this course. No abusive or offensive language is permitted (as determined by instructor). This also applies to all written communication. Failure to comply with these rules will result in removal of access to the course until the issue is resolved with the instructor.
The quality of your future performance in the tourism industry depends on the degree of professionalism which you exhibit in your academic career. It is expected that students conduct themselves in a mature and professional manner in every class session.
Professionalism includes students’ attendance during each class session, constructive participation in course dialog, contribution to classroom decorum, and completion of assignments. Students’ final grade will depend on the degree of professionalism that you demonstrate in this course. In order to create a professional classroom environment, please follow the following rules:
· Please review and complete course assignments in a timely manner.
· Complete the assigned readings before the scheduled class begins.
· Pay attention to the lectures, guest speakers, videos, and discussions, write down any relevant notes, and participate in assignments and class discussions.
· Be a good teammate for your group members (if assigned).
· Academic dishonesty (plagiarism, submission of previous work, etc.) is not tolerated.
· Ask questions as much as you wish.
· Inappropriate behavior in the classroom shall result in removal from the course.
Responsibilities of Students:
1. Exhibit classroom behavior that does not infringe on other students' right to learn.
2. Attend all classes, recognizing that absences will adversely affect the final grade. Five percent of a student’s total grade for the semester will be deducted for each unexcused absence.
3. Fulfill course assignments and requirements, recognizing that unfulfilled assignments and requirements will adversely affect the final grade. Students are expected to complete reading assignments, cases, and other assignments prior to class.
4. Abide by student and academic regulations as published by UNT.
5. Assignments, including cases, are due at the beginning of the class period unless otherwise stated.
College of Merchandising, Hospitality & Tourism
CMHT Graduate Student Fall 2013
ACADEMIC REQUIREMENTS
Beginning Fall 2013, students entering UNT who wish to pursue the Bachelor of Science with a major in Hospitality and Tourism Management enter as pre-majors. To declare a major in hospitality management, a student must have completed at least 45 hours of college course work, including HMGT 1420, HMGT 1470, HMGT 1500, HMGT 2280, HMGT 2480, HMGT 2790 and HMGT 2860, have a cumulative UNTGPA of at least 2.5, and have completed at least 100 documented work hours in the hospitality industry. A grade of C or above must be earned in each merchandising and hospitality management course completed in residence or transferred to UNT. This includes all courses with prefixes CMHT, MDSE, HFMD, DRTL and HMGT.
Pre-majors who have completed these requirements and who have a cumulative GPA of at least 2.5 may file a formal application for major status. Approved majors may then enroll in those advanced courses designated “hospitality majors/minors only.”
§ Continuing students majoring in Hospitality and Tourism Management are required to have a minimum grade point average of at least 2.35 on all courses completed at UNT.
§ A grade of C or above must be earned in each merchandising, digital retailing, hospitality and tourism management course completed in residence or transferred to UNT.
Academic requirements for graduation with a BS from the College of Merchandising, Hospitality and Tourism include:
§ A minimum of 2.5 grade point average in the professional field, with minimum grades of C required in all CMHT, MDSE, HFMD, DRTL and HMGT courses.