Utbildning: Hotel & restaurant manager
Utbildningskod: HRMD25JÖN
Utbildningsnummer: YH00320-2022-3
Ort: Jönköping
*Studieort: Borgholm
Studieform: Distans
Studietakt: Helfart
Kurs: Event Planning
Antal YH-poäng: 10 yhp
Max antal deltagare: 40  stycken 

Lärarledd tid vid distansutbildning:  
Vecka: 9-10
Närträff: v9 ,1 dag (á 6h)
Antal timmar lärarledd tid via videolänksystem:  6 stycken 
Totalt antal timmar: 12 stycken 

Jämnt fördelat över perioden enligt överenskommelse med Utbildningsledare

Utbildningsledare: Sara Söderlind

*Studieort innebär att utöver de studerande på plats på kursens ort så sänds din undervisning i realtid till studerande på en eller fler andra orter.

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Praktisk information - Ansöka om kursansvar

Praktisk information - Uppdraget att utbilda på TUC

PRELIMINÄR KURSPLAN

Event Planning

Qualification: Hotel & Restaurant Manager 305 yhp Qualification No. and round: YH00320 – 2022 - 3

Scope of the course: 10 vocational college merits English translation: Event Planning

Decided by management team: 2025-04-08

Version: 3

Optional course: No

Language of Instruction: English

Prior education requirements: None 

Course content

In the course, the student will learn the essential skills knowledge and gain competence in planning, developing, and leading both small and large events within an organization, tailored to the needs of the destination. The course covers event planning, logistics, administration, documentation, and budgeting, ensuring they keep accurate records and manage event costs effectively for the upcoming role as Hotel & Restaurant Manager.

Additionally, students will learn about IT and techniques within events, utilizing meeting management systems, audiovisual techniques, and crisis management. They will also understand insurance and risk analysis, conducting thorough risk assessments, and understanding insurance requirements.

After completing this course, students will be well-prepared for the role of a Hotel & Restaurant Manager, capable of handling event planning, logistics, budgeting, and risk management, ensuring successful and safe events. They will have a comprehensive understanding of the event planning process and will be able to contribute effectively to any hospitality organization.

Learning outcomes

After completing this course with an approved result, the student will have:

Knowledge of/in:

1. Describe planning, logistics, administration and documentation within event planning
2. Explain IT and techniques within events and meetings, e.g. meeting management systems, audiovisual techniques
3. Describe security, preparation, crisis management, insurance, and risk analysis of events
4. Describe Quality assurance, sustainability and CSR within events
   
   Skills to:
   
5. Plan and develop new small and large events within an organisation
6. Budgeting and costing for events
7. Create quality assured and sustainable events
8. Measure goal fulfillment after the event has been carried out
   
   Competence in:
   
9. Leading, managing and solving problems during the various phases of running an event.
10. Developing new events in collaboration with other parties within the hospitality industry.
11. Assuring quality based on various methods for follow up and goal fulfillment.

Forms of knowledge checks

An individual event project, a written assignment, as well as an assignment in the form of a tender

The student’s knowledge, skills and competences are assessed from the result of the following knowledge checks:

The courses learning outcomes 1, 2, 3 and 4: a written assignment (IG/G/VG)

The courses learning outcomes 5, 7, 8, 9, 10 and 11: an individual event project (IG/G/VG)

The courses learning outcomes 6: an assignment in the form of a tender (IG/G/VG)

In circumstances with special needs, adaptations to the knowledge checks can be made.

After the ordinary submission time has expired the student has the right to two further re-tests or supplementing of assessment material within 2 months. If the student can provide proof of a legitimate excuse from the knowledge check in accordance with the course organiser’s protocol (e.g., proof of illness) the submission is replaced.

The course grade is based on an evaluation of all assessment documents.

Grading scales

The course uses the grading scale not approved: Icke godkänt (IG), Approved: Godkänt (G), and well approved: Väl Godkänt (VG). 

Grading criteria

Icke godkänt (IG) Not approved

The student has completed the course but has not achieved all the goals of the course.

Godkänt (G) Approved

The student has completed the course and achieved all the goals for the course.

Väl godkänt (VG) Well approved

The student has completed the course and achieved all the goals for the course. On top of this the student can analyse completed events and suggest improvements with confidence.