The summative assignment for HA 481 Seminar for Event Management is one of a series of assignments designed to demonstrate that students have achieved the learning outcomes established for the majors in the College of Business and Management.

The summative assignment for HA 481 Seminar for Event Management is one of a series of assignments designed to demonstrate that students have achieved the learning outcomes established for the majors in the College of Business and Management. The series of assignments are integral components of the overall course, one of which is the summative assignment in HA 481, Hospitality Seminar.
This project will provide students with the opportunity to integrate and implement theory to practice and demonstrate that they have accomplished the learning outcomes of the Event Management major in the College of Business and Management. This summative assignment should be completed during the final year of study.
For the purpose of this exercise, students will research a convention and examine its operational methods. Also, they will conduct research for the development, planning, budgeting and execution of this convention.
The specific components should:
Analyze how conventions are developed, planned, budgeted and executed.
Identify food trends for the chosen convention and its impact on service standards.
Compare and contrast the current trends of MEEC and your specific convention assignment.
Examine various categories of food and food services related to your selected convention.
Interview a foodservice manager regarding food and beverage costs for conventions and events (If possible).
The written paper is to be typed single –spaced, 1’ margins, Times New Roman and 12-point font, with correct spelling and grammar, proper citation, references, with a cover page and organized with headings. Late papers will not be accepted under any circumstances.
Student Learning Outcomes:
Students will be able to:
Analyze how conventions are developed and planned. (SLO 2.2, SLO 3.2, EVN 1.1, EVN 1.2)
Analyze how conventions are budgeted and executed. (EVN 1.5)
Examine the current trends of the MEEC and your convention. (EVN 1.2, EVN 1. 3, EVN 1.4)
Identify the various categories of food and foodservices related to the selected convention. (EVN 1.2)
Compare and contrast the food and beverage costs from the interview to their chosen convention. (EVN 1.4)
Demonstrate proficient critical thinking skills. (SLO 4)
Demonstrate proficient writing skills. (SLO 13.6)