Event Planning Management College Credit Certificate

From meetings and conferences to festivals and fundraisers, successful events don't happen without someone behind the scenes planning and coordinating every detail. With the Event Planning Management Certificate, you'll get down to the business of events by learning the basics of hospitality management, sales and marketing, menu planning, public relations, operating budgets and more. With these foundational skills, you'll be prepared to research, design, plan and implement excellent events. 

Related Programs

Getting Started: Fall Term

Aug. 19:  Application

Aug. 26:  Classes Begin

Other Important Dates »

Why Seminole State?

  • Dedicated faculty: Faculty are "scholar-practitioners" with industry experience as well as academic credentials.
  • Affordable tuition: Seminole State has significantly lower costs than Florida's universities.
  • Industry involvement: Our industry-focused certificate programs offer excellent connections to Central Florida employers.
  • Hands-on experience: Practical, hands-on learning experiences prepare students to apply their knowledge to real-world situations.
  • Continuing education: Many credits earned in certificate programs can be applied toward an Associate in Science (A.S.) or bachelor's degree at Seminole State.
  • Career advancement: Graduates are prepared for immediate entry into the workforce upon certificate completion.

Additional Information

Event Planning Management
Type: College Credit Certificate
Major Code: EVTPLMT-CC
CIP: 0252090905

Program Description

Available Course Course Not Offered Spring 2025
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Introduction to Hospitality and Tourism Management
3
Credits
This course introduces the elements of the hospitality industry.
Guest Services and Professionalism in Hospitality
3
Credits
This course analyzes the important topics of customer service and consumer trends influencing hospitality services, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape and the impact of technology on customer service. Students will also evaluate the characteristics of professionalism and distinguish their responsibilities as professionals.
Hospitality Management and Leadership
3
Credits
This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
Hospitality Human Resource Management & Legal Aspects
3
Credits
This course defines the roles of the human resource department in the hospitality industry. It examines human resources functions, including job descriptions and specifications, recruitment and hiring, orientation and training programs, compensation and benefits, labor relations and managing human resources in a global environment.
Hospitality Sales and Marketing
3
Credits
In this course, students develop an actual marketing campaign for business within the hospitality industry. Emphasis is placed on (a) analysis of market, competition and product, (b) planning a financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plans.
Wedding, Event and Meeting Management
3
Credits
This course is designed to prepare students for entry-level employment in events planning and/or meeting management. The content includes the principles and practices of sound public relations, planning and organizing weddings, events, meetings, conferences, or conventions and prepares students for employment opportunities with trade and professional associations, consulting firms, non-profit organizations and corporations.
Business Communication
3
Credits
This course develops effective oral and written business communication skills to create successful human relations. Communication skills are taught in the four language areas: listening, reading, writing and speaking. Studies include grammar, proofreading, editing and business communication composition.
Introduction to Hospitality and Tourism Management
3
Credits
This course introduces the elements of the hospitality industry.
Executive Housekeeping
3
Credits
This course covers management concepts and responsibilities in the housekeeping division of mid-to large properties. It examines inventory and equipment management, characteristics of materials and supplies, linen and laundry room management and cleaning functions. Students will receive an introduction to managing housekeeping principles, including the latest concepts and practices. Additionally, students will discuss issues of small and large companies, eBusiness and other important issues to managers in the 21st century. Students will gain an understanding of key housekeeping inventory issues, maintain a functional focus and review current practices in the private, public and military sectors within the hotel industry.
Front Office Management
3
Credits
This course guides students through all the necessary skills to direct activities and solve the complex problems in order to properly manage the front office of a hotel. The course also acquaints students with the operation of all the departments as they apply to their primary responsibility of selling rooms and serving guests.
Guest Services and Professionalism in Hospitality
3
Credits
This course analyzes the important topics of customer service and consumer trends influencing hospitality services, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape and the impact of technology on customer service. Students will also evaluate the characteristics of professionalism and distinguish their responsibilities as professionals.
Hospitality Management and Leadership
3
Credits
This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
Hospitality Human Resource Management & Legal Aspects
3
Credits
This course defines the roles of the human resource department in the hospitality industry. It examines human resources functions, including job descriptions and specifications, recruitment and hiring, orientation and training programs, compensation and benefits, labor relations and managing human resources in a global environment.
Advanced Restaurant Management
3
Credits
This course reviews menu engineering, analysis, evaluation and scheduling of the economic, technical, aesthetic and merchandising factors involved in the systematic planning, programming and design cycle for restaurants. Actual restaurant projects will serve as the basis for discussion and student project work.
Catering and Banquet Organization
3
Credits
Throughout this course, students will examine special events and catering operations, menu planning and pricing, food procurement, safety and sanitation, human resource management, sales and relationships with other departments and outside vendors. Emphasis throughout the course will be placed on logistical operations and different market segments.
Principles of Restaurant Management
3
Credits
This course covers the basic principles of restaurant management with topics that include menu development, dining service styles and procedures, beverage service styles and procedures, service equipment and supplies, facility layout, décor, cleaning and maintenance, casual/theme restaurants, banquets and catered events.
Information Technology in Hotel Management
3
Credits
This course covers current computer applications in the hospitality industry, including information technology specific to hotel accounting, finance, marketing and management.
Hospitality Cost Controls and Budgeting
3
Credits
This course covers the operational study of the decision-making process involved in the budgeting of the hospitality industry. Emphasis is placed on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting.
Revenue Management
3
Credits
This course is designed to provide students with an introduction to strategies used in hospitality revenue management. The following topics will be introduced: capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, rate management and sales mix analysis.
Hospitality Sales and Marketing
3
Credits
In this course, students develop an actual marketing campaign for business within the hospitality industry. Emphasis is placed on (a) analysis of market, competition and product, (b) planning a financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plans.
Franchising and Multi-Unit Management
3
Credits
Throughout this course, students will develop an understanding of the history of restaurant franchising in the United States. Students will also examine legal contracts, financing and brand management.
Wedding, Event and Meeting Management
3
Credits
This course is designed to prepare students for entry-level employment in events planning and/or meeting management. The content includes the principles and practices of sound public relations, planning and organizing weddings, events, meetings, conferences, or conventions and prepares students for employment opportunities with trade and professional associations, consulting firms, non-profit organizations and corporations.
Selected Studies in Hospitality Management
3
Credits
This course will serve to deepen the student's knowledge on subjects addressed with the hospitality industry. Exploration and observation on special topics may include discussion related to lodging, restaurants, tourism and food management.
Selected Studies in Hospitality Management
1
Credits
This course will serve to deepen the student's knowledge on subjects addressed with the hospitality industry. Exploration and observation on special topics may include discussion related to lodging, restaurants, tourism and food management.
Selected Studies in Hospitality Management
2
Credits
This course will serve to deepen the student's knowledge on subjects addressed with the hospitality industry. Exploration and observation on special topics may include discussion related to lodging, restaurants, tourism and food management.
Internship in Hospitality
1
Credits
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn internship credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
Internship in Hospitality
2
Credits
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn internship credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to, seminars and a project. This course may be repeated at the discretion of the Career Development Center.
Internship in Hospitality
3
Credits
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn internship credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
Travel Study in Hospitality Management
3
Credits
This course is designed to promote cultural competence and an appreciation for diversity through visiting other countries and interacting with their citizens and hospitality professionals. Students will examine the role and challenges of hospitality professionals within other cultures. Students will also have the opportunity to collaborate with members of a hospitality team.
Supply and Procurement
3
Credits
This course covers planning and management activities involved in sourcing, procurement, logistics, sustainability, commodities markets and social responsibility related to food products and services.
Introduction to Culinary Fundamentals
3
Credits
Basic principles and practice of food and beverage preparation, service and menu development are covered in this course. Students will complete the National Restaurant Association Food Safety Certification for Managers.
Total Credits: 24

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Your pursuit of higher education is admirable. So why struggle with high tuition in the process? Here we make life’s next steps affordable. Whether you’re seeking a university transfer (A.A.) degree, a four-year bachelor’s, an Associate in Science degree or even earning a college credit certificate, you’ll find reasonable tuition and payment plans that make sense. And to us, that’s scholarly.

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Tuition and Fees

 Technical Certificate12 Credits18 Credits24 Credits28 Credits
Tuition and Fees$1,253$1,879$2,505$2,923
Books and Supplies$1,000$1,ooo$1,000$1,000
Total$2,253$2,879$3,505$3,923

For more information on Seminole State's tuition and fees, please see the current fee schedule.

* Tuition costs are based on the current term, with an equal number of credit hours per term for in-state students. Lab fees and other fees that may be assessed at the time of registration may be viewed in the College fee schedule. As Seminole State is a commuter college with no residence halls on its campuses, costs for room and board are not calculated.

Career Opportunities

  • Event coordinator
  • Event manager
  • Event operations manager
  • Event planner

Job Outlook

According the Bureau of Labor Statistics, employment of meeting, convention, and event planners is projected to grow 8 percent from 2019 to 2029, much faster than the average for all occupations. Demand for professionally planned meetings and events is expected to remain steady as businesses and organizations continue to host events regularly.