الضيافة وإدارة الفعاليات

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Clock Hours: 300

Hospitality and Event Management

The Hospitality and Event Management Certificate Program at North America Technical Institute (NATI) supports individuals by offering superior educational courses and practical experiences for career advancement within the Hospitality and Event Industry including hotel and travel entities, tradeshows, corporate and life cycle events.

Learning Objectives

  • Recognize current trends in Hospitality and Events
  • Identify phases of event management, travel and tourism
  • Describe and compare appropriate creative and business elements
  • Evaluate vendors in H&EM
  • Apply project management principles to creative elements
  • Review standard protocol, risk management, customer service, and team-building activities in different H&EM companies
  • Research appropriate marketing strategies for H&EM Manage staffing for registration, security, and creative elements Compare and access latest technology programs for registration, point of sale, data preservation and cybersecurity in H&EM
  • Examine sound financial management in H&HM
  • Explore options for future employment

H&EM101 Introduction and Industry Overview

The organization of business and creative elements is essential for responsible H&EM and is based upon project management. This module examines the 5 Phases of events, definitions, human resource management, time, client, and vendors. Upon Completion, students will be able to:

  • Recognize current trends and act upon them.
  • Identify standard industry descriptions and definitions.
  • Demonstrate knowledge of time management, including activity sequencing, timeline, and production schedule.
  • Examine financial management and pricing.
  • Manage and nurture creative processes.

Clock Hours: 30

H&EM102 Coordination and Risk Management

Both the business and creative elements need to be designed, planned and coordinated. This module examines the creative elements and applies PM principles to ensure success. Management of production schedule and logistics is scrutinized. Risk management assessment and mitigation are applied. Upon completion, students will be able to:

  • Identify all creative elements and experiment with theme development.
  • Choose appropriate elements for a particular project.
  • Arrange creative elements in sequential and practical order.
  • Analyze possible risks and ways to avoid or mitigate.
  • Review compliance and insurance requirements.

Clock Hours: 30

H&EM103 Corporate and Association

Corporations and associations manage travel for staff, clients, and produce many varied events relyin on professionals both internally and eternally. Upon completion, students will be able to:

  • Forecast travel and event needs of business, trends and best prices.
  • Identify measurable outcomes to support ROI.
  • Evaluate results.
  • Explore fundraising and sponsorship opportunities in line with goals.
  • Consider ways of addressing sustainable objectives.

Clock Hours: 30

H&EM104 Social and Life Cycle Events

Life cycle events continue through disasters, economic crises, wars and pandemics throughout time. This module puts the focus on those involved in producing and managing travel and events for individuals requiring patience, empathy, creativity and knowledge of current trends and economic influences. Upon completion, the student will be able to:

  • Recognize and respect ethnic and religious customs, traditions and beliefs.
  • Conduct sensitive research to determine all influences.
  • Evaluate all financial aspects including pricing, contingencies and legalities.
  • Match vendors with clients.
  • Convey vision to all vendors and manage.

Clock Hours: 30

H&EM105 Design & Décor

Design and Décor provide the excitement or the “wow” factor and must be integrated into the overall event plan. Budget and safety concerns, logistics, contracts and creativity are all important. Upon completion, the student will be able to:

  • Identify basic principles of design.
  • Research sources for fabric, backdrops, props, floral and new design elements.
  • Integrate lighting into design.
  • Conduct site inspections with an eye for possible décor and logistics.
  • Search for supply resources.

Clock Hours: 30

H&EM106 Food and Beverage

Food and Beverage is an important event element and this module is designed to meet the needs of the professional who is responsible for choosing and managing the caterer, the menu, negotiating a price, overseeing the service and integrating all into the total experience. Upon completion, the student will be able to:

  • Identify the client’s food and beverage expectations.
  • Find appropriate caterer depending upon site selection.
  • Choose menu to fit the occasion mindful of all trends, demographics and theme.
  • Select appropriate style of service, manage budget, labor and time restrictions.
  • Arrange meetings, tastings, load in, set up and tear down.

Clock Hours: 30

H&EM107 Entertainment and Special Effects

Entertainment is vital to the success of events and travel. Selecting, contracting and managing all types of entertainment and production elements including staging, audio and visual support is the responsibility of professionals. Upon completion, the student will be able to:

  • Create a process for choosing appropriate entertainment to meet goals of event.
  • Integrate entertainment, production scheduled and budgetary considerations.
  • Select, contract and manage entertainers.
  • Recognize, contract and manage technical production to enhance entertainment.
  • Balance demographics and expectations with latest trends in entertainment.

Clock Hours: 30

H&EM108 Technology Review

H&M Use of technology, including Artificial Intelligence, data management, POS software, cybersecurity and use of social media for marketing are dramatically changing the way all Hospitality and Events are managed including marketing and organization. Upon completion, the student will be able to:

  • Review new products for professionals and make recommendations.
  • Determine the type of IT support is needed and make selections.
  • Explore options to learn more about current IT products.
  • Apply technology to H&EM marketing strategies.

Clock Hours: 30

H&EM109 Career development

The goal of participants in this module is to determine a career path, and hone skills to seek employment. This module will enable students to self-evaluate and set goals to move forward. Upon completion, the student will be able to:

  • Review personal strengths and weaknesses.
  • Explore resources in search of opportunities.
  • Question industry expert.
  • Create a plan for the future.

Clock Hours: 30

H&EM110 Project and Final Exam

Students will present a final project as a tool for future employment and complete a final quiz. Upon completion, the student will:

  • Have a plan for the future.
  • Have a project to use as a model and to present to future employers.
  • Decide what area of Hospitality and Events would best suit skills.
  • Make choices based upon knowledge of industry.
  • Recognize valuable resources to explore for growth.
  • Access references to add to growth.
  • Gain a Certificate of Completion which may be used towards industry attainment of industry certification.

Clock Hours: 30