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Purdue University Northwest
White Lodging School of Hospitality and Tourism Management
College of Business
HTM 16200 Introduction to Event and Meeting Planning Industry
Spring 2024
Instructor Information:
Name of the Instructor: Dr. Kwangsoo Park
Instructor Contact Information: [email protected]
Office Hours: 10 am – 11 am on Tuesdays and Thursdays
Office Location: HTMB 195A
Course Format and Meeting Times:
Course Format: In-Person
Classroom: HTMB 145
Class times: 11 am – 12:15 pm on Tuesdays and Thursdays
Course Description: Upon completion of this course, students will have a
comprehensive overview of the event and meeting industry. Topics will
include the supply and demand side of event and meeting
management, the basic planning process needed for any event or
meeting, sustainability, business ethics, and keeping pace with current
industry trends through guest lectures from event and meeting
planners.
HTM Program Learning Outcomes (PLOs):
The HTM PLOs are based on the following domains:
PLO 1 Identify and apply the knowledge and skills necessary for hospitality and tourism
operations.
PLO 2 Develop and integrate a core set of business skills necessary to successfully operate a
hospitality and tourism organization.
PLO 3 Demonstrate competence in the communication skills necessary for hospitality and
tourism management
PLO 4 Formulate business decisions in hospitality and tourism management
PLO 5 Evaluate leadership principles necessary in the diverse and global hospitality and tourism
industry
Course Learning Objectives (CLOs):
Upon successful completion of this course, each student should be able to:
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CLO 1 Develop a comprehensive overview of the essential supply and demand components of
the event industry including
corporations, associations, and the government in terms of organization, type, decision makers,
attendees, and marketing
efforts.
CLO 2 Identify the key players and pioneers of the event planning industry.
CLO 3 Identify the basic needs of event planners and consumers.
CLO 4 Identify the basic principles and concepts of sustainability as applied to the event
management industry.
CLO 5 Identify ethical business practices associated with the event industry.
CLO 6 Summarize the major characteristics of event planning with respect to planning, directing,
organizing, controlling and
assessing events.
CLO 7 Compare and contrast the advantages and disadvantages of major venues of hotels,
convention centers, conference centers,
cruise ships, and unusual venues to those who demand and plan events.
Prerequisites: N/A
Learning Materials: All learning materials will be available on Brightspace
Course Policies:
Mobile phones and laptop/tablet use in class: For safety purposes, including emergency communication, mobile
phones may be left on during class time but must be silenced (set to vibrate). Limit the use of laptops and tablets
for note-taking or other required and approved class activities. Disruptions to class due to mobile/computer
devices will not be tolerated. Special instructions will be provided in class.
Assignments and Determination of Course Grade:
Exams, projects, and assignments will be completed and turned in by the dates specified in the syllabus. All
projects and assignments are required to be uploaded on Brightspace. Links to the assignments may be available
earlier to provide ample time, but students are responsible for making sure assignments, projects, and exams are
turned in on time. Note late submissions will not be accepted.
Exams (150 points)
Student learning as related to the above course goals will be measured in part through three examinations. All
exams will cover readings from the textbook, lectures, guest lectures, handouts, and video presentations. Each
examination will NOT be comprehensive (only covers specific chapters).
CVENT Venue Sourcing Certification– extra 30 points (by 4/1)
Go through the Cvent venue sourcing certification courses and take the certification exam using the link.
Once you pass the module, submit the certificate or forward the email including the certificate.
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Class Attendance (50 points)
Enrollment in a course implies the responsibility of attending each class session. If you have an emergency or a
verifiable excuse to be absent, please be ready to provide documentation if asked to do so. The instructor reserves
the right to make any exceptions to the above verifiable excuses on a case-by-case basis.
Every student is given an initial 50 attendance points. If the student is not in class, 5 points will be subtracted for
each absence. You should send an email to Dr. Park “BEFORE” a class to be excused in various reasons. Explain as
much as you can in a formal way as you will practice at work.
Hosting events (tasks decided will be evaluated up to 50 points)
All students in the class will be working on hosting events as follows.
Food and Beverage Festival: 4/24 at 5 pm-8 pm (actual event is 5:30-7:30).
1. Pre-Event Teams
1-1. Fundraising Team:
1-1-1. Seeking Beverage Donations from Brew/Beverage Companies
1-1-2. Seeking Food Donations from Restaurants
1-1-3. Seeking silent auction items for scholarship fundraising
1-2. Ticket Sales and Marketing Team:
1-2-1. Brochure Design and Promotional Material Production
1-3-1. Print Tickets, Operate Online Ticket System
2. Onsite Team:
2-1. Registration
3-1. Busing and Serving
4-1. General Operations (Announcement, Silent Auction)
Event Help-out (Volunteer will get 15 extra credit points given)
Lunch Event for Purdue University Board of Trustees Meeting: 4/4 at 11:30 - 1 pm (TBD)
Additional events may be announced in the future.
Group Projects: Planning a Business Meeting (50 points) and Food and Beverage Festival (50 points): Total 100
points
Students form a group for projects by January 16. Instructor’s evaluation can be up to 90% of the total points (45
points maximum on each presentation). The project scores will be positively weighted by peer evaluation up to
15%. If a student wants to do this by her/himself, the positive weighting will be available by Dr. Park.
As a team, you will be required to plan a hypothetical business meeting and food and beverage festival. Event
location and criteria will be decided by each group. Each group will present their detailed planning for the business
meeting. Businesses can be real or also hypothetical. All members should deliver the presentation and 15 minutes
will be allowed to be used for each group’s presentation. The group presentations will be evaluated by the
instructor (90%) and weighted by peer members (up to 15%). The PowerPoint file needs to be submitted before
the presentation. The presentation date for each group will be decided in class. The detailed rubric will be provided
and discussed in class.
Course Evaluation:
Points possible Due Date
Attendance 50
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Exams
Exam 1 50 2/13
Exam 2 50 3/26
Final Exam (Online) 50 4/28-30
Meeting and Event Technology Certificate Extra 30 4/1
Hosting Food and Beverage Festival
Quality of work to be evaluated by the Throughout the semester
instructor in terms of responsibility, 100
and finalized on 4/24
timeliness, professionalism, and
creativeness.
Group Project Presentation
Planning a Meeting Presentation 50 2/29, 3/5
Planning a Special Event Presentation 50 4/9, 4/11
TOTAL POINTS 400
Grades:
400 – 360 = A
359.99 – 320 = B
319.99 – 280 = C
279.99 – 240 = D
Less than 239.99 = F
Resources and Support for Academic Success
University students encounter setbacks from time to time. If you encounter difficulties and
need assistance, it’s important to reach out. Consider discussing the situation with an instructor
or academic advisor. Many PNW resources that assist with wellness and academic success are
listed below. If you are in immediate crisis, please call the National Suicide Prevention Lifeline
at 1-800-273-TALK (8255).
● Accessibility - Purdue University Northwest is committed to making learning
experiences accessible. If you anticipate or experience physical, academic/learning,
mental health, pregnancy, or other medically related barriers to your PNW experience,
you are encouraged to contact the PNW Accessibility Center at:
[email protected] or by
phone: (219) 989-2455. Visit the PAC website1 for more information.
● Mental Health/Wellness - Purdue University Northwest is committed to advancing the
mental health and well-being of its students. If you or someone you know is feeling
overwhelmed, depressed, and/or in need of mental health support, confidential services
are available. For help, contact the Counseling Center at (219) 989-2366 or visit at 2250
173rd Street on the Hammond Campus and TECH 101 in Westville. Visit the Counseling
Center website2 for more information.
1 https://www.pnw.edu/pnw-accessibility-center/
2 http://www.pnw.edu/counseling/
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● Basic Needs Security - Any student who faces challenges securing food, housing, or
other basic needs is urged to contact the Dean of Students for support at [email protected]
or (219) 989-4141 (Hammond) or (219) 785-5230 (Westville). Student Advocates are
also available to assist students 8:00am-4:30pm in Hammond (SULB 313) or Westville
(LSF 103). Visit the Dean of Students website3 for more information.
● Veterans – Purdue University Northwest is committed to creating a community of
support for veterans, active-duty service members and their families. Visit the Veterans
Services website4 for more information
● Academic Support - All PNW students have access to academic support services for free.
○ Tutoring - Tutoring is available by appointment or during walk-in hours for most
major subjects. Visit the Tutoring website5 for more information.
○ Writing Center - Get help with any writing task from trained peer tutors;
assistance available in-person or virtually. Visit the Writing Center website6 for
more information.
University Policies
As a student, it is important for you to understand these university policies7, including non-
discrimination, academic integrity, and others relevant to your educational experience.
3 https://www.pnw.edu/dean-of-students/get-help/
4 https://www.pnw.edu/dean-of-students/student-resources/veteran-services/
5 https://www.pnw.edu/student-academic-support/
6 https://www.pnw.edu/writing-center/
7 https://www.pnw.edu/dean-of-students/policies/
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Tentative Class Schedule:
Date Topic Information
T 1/9 Course Introduction/Overview of Syllabus Syllabus is available on Brightspace
Th 1/10 Event Experience PPT 1
T 1/16 Objectives for Events PPT 1
Economic Impact of the Event Industry
Th 1/18 PPT 2
and Its Trend
Types of Meetings/Events and
T 1/23 PPT 3
Accommodation Options
Th 1/25 Food and Beverage Festival Planning Tasks decided, Plan will be discussed
T 1/30 Resources and Logical Sequencing PPT 4
Workplace Skills Session: Cell Phones in
TH 2/1 Junior Achievement Soft Skills
the Workplace
T 2/6 Site Inspection and Accessibility PPT 5
Presentation orders decided for both
Th 2/8 Group Project Guideline/ Exam Review
projects
T 2/13 Exam 1
Th 2/15 Seating Options PPT 6
Workplace Skills Session: Workplace
T 2/20 Junior Achievement Soft Skills
Communication
Coordinating the Environment, Project
Th 2/22 PPT 7
Work-Time after the Lecture
Guest Speaker, Sharon Churilla (Event
T 2/27
Planner of PNW)
Th 2/29 Production and Programs PPT 8
T 3/5 Business Meeting: Presentation Day 1
Th 3/7 Business Meeting: Presentation Day 2
T 3/12 No Class – Spring Break
Th 3/14 No Class – Spring Break
Workplace Skills Session: Workplace
T 3/19 Junior Achievement Soft Skills
Writing
Th 3/21 Food and Beverage Operations PPT 9
T 3/26 Exam 2
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Th 3/28 Safe Operations, Making Event Memories PPT 10 and 11
T 4/2 Vendor and Volunteer PPT 12
Group Project Prep Day/ Volunteer for No class but Dr. Park will be available in
Th 4/4
Lunch Event HTMB 195A
Special Event Planning: Presentation Day
T 4/9
1
Special Event Planning: Presentation Day
Th 4/11
2
Do alternatively schedule things that are
Makeup Day for Staffing Food and
T 4/16 to be done during the event on 4/24 or
Beverage Festival (No Class)
do other tasks for the event.
Th 4/18 Knowledge Management PPT 13
Final Check for the Food & Beverage In class check, Discussion, Final
T 4/23
Festival simulation of the event
W 4/24 Food and Beverage Festival Staffed in the HTMB from 5 pm to 8 pm
Th 4/25 Sustainable Success and Event Evaluation PPT 14
4/28-30 Online Final Exam
*Instructor reserves the right to make changes to the schedule. Check the course Brightspace for announcements
