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Event Coordinator (SES1)  Technical Certificate of Credit

(Stand-alone and Embedded in Hotel/Restaurant/Tourism Management Diploma and Degree)

Program Description:

The Event Coordinator certificate program prepares students for employment in a variety of positions in today's Hotel/Restaurant/Tourism fields. The Event Coordinator certificate provides learning opportunities which introduce, develop, and reinforce academic and occupational knowledge, skills, and attitudes required for job acquisition, retention, and advancement. Additionally, the program provides opportunities to upgrade present knowledge and skills or to retrain in the area of Hotel/Restaurant/Tourism events.

Entrance date:

Core courses: Each semester

Occupationally specific courses: Varies

Program admission requirements:

Minimum Test Scores

ACCUPLACER NEXT GENERATION– Reading 224 ACCUPLACER- Sentence Skills 60
Writing 236 Reading Comprehension 55
Arithmetic 229 Arithmetic 34

High School diploma or equivalent required for graduation.

Credits required for graduation: 9

Beginning Spring 2022 (January 2022), ALL FIRST TIME college students will be required to take the College Success (COLL 1020) course.

Occupational Courses 9 credits
HRTM 1150

This course introduces students to event planning requirements. Topics include fundamentals of event planning; selecting event dates and venues; developing agendas, time lines, budgets, and contracts; marketing events, and facilitating events.

 3
HRTM 1201

Introduces students to marketing techniques associated with hotel/restaurant/tourism fields with emphasis on identifying and satisfying needs of customers. Topics include: marketing introduction, research and analysis, marketing strategies, marketing plans, social media marketing, branding, positioning, sales and advertising. Because of the constant change in marketing strategies in the hospitality industry, this course will also focus on new marketing techniques that are being used in the hospitality industry.

 3
HRTM 1210

Introduces the student to local, state, federal, and international laws which govern the hospitality industry. Emphasis is placed on creating a workplace where compliance with the law, adherence to ethical standards, and stressing security and loss prevention are the basis for every decision. Topics include civil law, the structure of hospitality enterprises, government agencies that impact the hospitality industry, preventative legal management, contracts, employee selection and management, duties and obligations to employees and guests, and crisis management.

 3
Faculty
Melissa Hall
Program Chair

Chair/Instructor of Hotel, Restaurant & Tourism Management
FRE-107

(229) 430-3571 | mehall@albanytech.edu
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