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Hospitality, Travel & Creative Program ►Event Planning & Banquet Management Certificate Program

This training program combines a two course training track:

  • Event Planning & Management
  • Dining Room & Banquet Management

Event planners need professional caliber information that explains everything from how to decorate, to the use of technology, and everything in between. In this course you will learn that information and much more. It is through planned events that we remember our shared history, our friends, family, and community. We include information on greener events, corporate social responsibility, international best practices, and the expanding event field. You will also learn how technology, including the use of social media, may be harnessed to improve the financial, environmental, and other strategic outcomes of a special event.

The Job Outlook

Employment of meeting, convention, and event planners is expected to grow 44 percent from 2010 to 2020, much faster than the average for all occupations. As businesses and organizations become increasingly international, meetings and conventions are expected to become even more important. For many of these organizations, meetings are the only time they can bring their members together. Despite the spread of online communication, face-to-face interaction is irreplaceable. In addition, industries and businesses increasingly recognize the value of hiring professional meeting planners who can deliver top-notch meetings at the best available price.

Event Planning & Management 270 Hours

Event planners need up to date information that explains everything from how to decorate, to the use of technology, and everything in between. It is through planned events that we remember our shared history, our friends, family, and community. In this course we describe the creative process of event planning, how to identify the needs of your guests, how to budget and control costs and how to develop a design both virtually and in person. You will also learn about video, audio, and other design equipment, as well as how to present design models to potential clients.

After completing this course, you should be able to:

  • Define the principles of event leadership
  • Recognize the steps for planning an event budget, working with vendors, and necessary time management skills
  • Differentiate between types of virtual and live events, venues, seating arrangements and audio and visual effects
  • Identify various design approaches and how to implement them
  • Recall types of design elements, materials, and models of presentation

Dining Room & Banquet Management 180 Hours

This Dining Room & Banquet Management course is ideal for a student that wants to move into hospitality management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The course includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included.

After completing this course, you should be able to:

  • Define principles for dining service, sanitation, and presentation
  • Identify guidelines and various styles of serving
  • Recall training and managing needs of service personnel
  • Identify the steps for managing the dining experience for guests
  • List the principles for banquet business management


Event Planning & Management Module 1

Sustainable Events

  • Anthropological and Sociological Origins
  • Growth Opportunities
  • Public Relations
  • Global Business
  • The Event Planning Profession
  • Project Management Systems for Event Leaders
  • Executing the Event Plan
  • Corporate Social Responsibility (CSR)

Event Planning & Management Module 2

Event Leadership and Human Resources

  • Keeping Sustainability in Mind
  • Five Senses
  • Identifying Needs of Your Guests
  • Securing the Environment
  • Entrances, Pre-Function, and Reception Areas
  • Themed Events
  • Leadership Styles
  • Human Resource Management
  • Developing Policies, Procedures, and Practices

Event Planning & Management Module 3

Financial Leadership and Vendor

  • Budgeting
  • Producing Profit
  • Controlling and Reducing Costs
  • Ensuring Positive Event Cash Flow
  • Accounts Payable
  • Common Event Financial Challenges
  • Contracting Your Vendor Partners
  • On-Site Coordination
  • Catering Management
  • Coordinating Technical Production

Event Planning & Management Module 4

Marketing and Risk Management

  • The 5 Ps of Marketing
  • Internal vs. External Event Marketing
  • Event Promotion Techniques
  • Internet Marketing for Events
  • Web Design and Management
  • Risk-Averse Procedures
  • Differences Among Morals, Laws and Ethics
  • Future Trends in CSR
  • Complying with the Americans with Disabilities Act
  • Why is CSR Important in the Special Events Industry?

Event Planning & Management Module 5

Virtual Events and Career Growth

  • Virtual vs. Live
  • Distance or Blending Learning?
  • Creating New Revenue
  • Tracking and Encouraging the Progress of Leaders
  • Marketing Online vs. Virtual Events
  • Environmental Sustainability
  • Your First Five Steps to Creating Sustainable Events
  • Cultural Sustainability
  • Local Economies
  • Promoting Your Greener Event

Event Planning & Management Module 6

Venues and Staging

  • What is a Corporate Event?
  • Who Attends a Corporate Event?
  • History and Future of Corporate Events
  • Types of Venus Site Surveys
  • Common Venue Oversights
  • Selecting a Venue
  • Why is Staging Needed?
  • Types of Staging
  • Stage Configuration
  • Choosing the Best Stage for Your Even

Event Planning & Management Module 7

Seating, Rigging, Lighting and Video

  • Types of Chairs and Tables
  • Estimating Seating Capacity
  • Choosing the Best Seating Configurations
  • The Basics of Rigging
  • Rigging Equipment
  • Rigging Points
  • Elements of Light
  • Gobos
  • Three-Point Lighting
  • Video Cameras and Control

Event Planning & Management Module 8

Audio, Speakers and Design Teams

  • Why Are Audio Systems Needed?
  • Parts of a Sound System
  • Types of Microphones and Speakers
  • Preparation Spaces
  • Presentation Management
  • The Value of Rehearsals
  • The Proposal Response Process
  • Advantages and Disadvantages of Freelance and Corporate Design Teams
  • Differences Between Freelance and Corporate
  • Roles within an Event Design Team

Event Planning & Management Module 9

Developing a Design

  • Drafting Software
  • Venue Floor Plans
  • Creating a Working Floor Plan
  • Fundamentals of Design
  • A Designer’s Toolkit
  • Transforming Data into Design Research
  • Using Your Design Palette
  • Areas of Focus
  • Design Approaches
  • Common Scenic Styles for the Corporate Event World

Event Planning & Management Module 10

Environment Design, Materials and Presenting

  • Providing Directions
  • Providing Atmosphere
  • Scenic Materials and Construction
  • Scenic Painting
  • Adding Finishing Touches
  • How Scenic Concepts are Presented
  • Illustration Styles
  • Effective Presentation Models
  • The Order of Your Presentation

Dining Room & Banquet Management Module 1

Principles of Remarkable Service

  • Hospitality
  • Service
  • Combining Hospitality and Service Skills
  • Personal Qualities of a Server
  • Styles of Service
  • History of Table Service
  • Dining Room Brigade
  • House Style
  • Restaurant Types

Dining Room & Banquet Management Module 2

Preparing and Maintaining the Dining Room

  • Cleanliness
  • Preparing Serviceware
  • Food Safety
  • Personal Safety
  • Fire Safety
  • Arranging Tables and Chairs
  • Preparing Wares for Service
  • Setting the Table
  • Ambience
  • Personal Mise en Place

Dining Room & Banquet Management Module 3

Reservations, Waiting Lists and Serving Guest

  • When Reservations Might Be Necessary
  • Special Requests
  • Waiting Lists
  • Soft Skills
  • Steps of Service
  • Table Maintenance
  • Check Presentation and Payment
  • Resetting the Table
  • Handling Complaints

Dining Room & Banquet Management Module 4

Beverage and Wine Service

  • Water
  • Cocktails
  • Spirits 101
  • Beer
  • Responsible Beverage Service
  • Coffee and Tea
  • Styles of Wine
  • Wine Labels
  • The Wine Menu
  • Taking the Wine Order

Dining Room & Banquet Management Module 5

Banquet Service and Remarkable Interactions

  • Banquets and Special Events
  • Arranging the Room and Tables
  • Styles of Banquet Service
  • Why Focus on the Guest?
  • Creating a Service-Oriented Organizational Culture
  • Training
  • Motivating
  • Leading

Dining Room & Banquet Management Module 6

Planning for Banquets

  • Earliest Banquets: Greeks and Romans
  • Banquets in Medieval and Renaissance Europe
  • Banquets in the 1700s and 1800s
  • Banquets in the Victorian and Edwardian Eras
  • Today’s Banquets
  • Creating a Timeline and List of Priorities
  • Rental vs. Ownership
  • Tents, Bars, Tables and Chairs
  • Serviceware
  • Tableware

Dining Room & Banquet Management Module 7

Service Styles and Techniques for Banquet

  • Tabletop and Service Items for Seated Service
  • Setting the Banquet Cover
  • Setting Buffet Tables
  • Pantry
  • Staging/Plating Area
  • Dish and Linen Drop-off
  • Styles of Service
  • Carrying Plates
  • Serving from Platters and Trays

Dining Room & Banquet Management Module 8

Beverage and Wine Service

  • Guests’ Arrival
  • Reception or Cocktail Hour
  • Coordinating Seated Service and Buffet
  • Sequence of Service
  • Table Maintenance
  • Theme Buffets
  • Weddings
  • Bar/Bat Mitzvahs
  • Business Lunch
  • Fundraising Dinner

Dining Room & Banquet Management Module 9

Beverages and Special Events

  • Water and Hot Beverage Service
  • Beer and Wine
  • Types of Bars
  • Bar Service
  • Emergency Kit
  • Issues with Rented Items
  • Flipping the Room
  • Managing Ancillaries
  • Guest Issues and Comfort

**Outlines are subject to change,as courses and materials are updated.**

Materials

All materials are included in this course.

Certification

Upon successful completion of our Event Planning and Management course, students will be prepared for an entry-level job in the Event Planning industry and to sit for the NCCB national certification exam to become a Certified Event Planning Specialist (CEPS).

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An advisor will be in touch with you within 24-48 hours to assist or respond to your MyCAA queries