Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

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Course Descriptions: Search Results

HB 380  Meeting and Event Planning and Management

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 375 or concurrently
Restrictions:
Open only to juniors or seniors in the Hospitality Business major.
Description:
Planning, developing, budgeting, promoting, delivering, and evaluating meetings or special events in the hospitality industry.
Effective Dates:
US02 - FS12


HB 380  Meeting and Event Planning and Management

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 375 or concurrently
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Planning, developing, budgeting, promoting, delivering, and evaluating meetings or special events in the hospitality industry.
Effective Dates:
SS13 - SS14


HB 380  Meeting and Event Planning and Management

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
(HB 375 or concurrently) or (MKT 300 or concurrently) or (MKT 327 or concurrently)
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Planning, developing, budgeting, promoting, delivering, and evaluating meetings or special events in the hospitality industry.
Effective Dates:
US14 - US17


HB 380  Meeting and Event Planning and Management

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
(HB 375 or concurrently) or (MKT 300 or concurrently) or (MKT 327 or concurrently)
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Planning, developing, budgeting, promoting, delivering, and evaluating meetings or special events in the hospitality industry.
Effective Dates:
FS17 - SS21


HB 380  Event Planning and Management

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Identify the logistical steps for planning an event. The relationship between the goal and objectives for holding an event. Pre-event planning and project management. Understand the detailed components of creating an event.
Effective Dates:
US21 - SS22


HB 380  Event Planning and Management

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 280
Restrictions:
Open to juniors or seniors in the Hospitality Business Major.
Description:
Identify the logistical steps for planning an event. The relationship between the goal and objectives for holding an event. Pre-event planning and project management. Understand the detailed components of creating an event.
Effective Dates:
US22 - Open


HB 380  Event Planning and Management (Interim Change)

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 280
Restrictions:
Open to sophomores or juniors or seniors in the Hospitality Business Major.
Description:
Identify the logistical steps for planning an event. The relationship between the goal and objectives for holding an event. Pre-event planning and project management. Understand the detailed components of creating an event.
Effective Dates:
US25 - Open