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Hospitality: Event Planners (SOC CODE: 13-1121.00)

Job Description Overview

Coordinate activities of staff, convention personnel, or clients to make arrangements for group meetings, events, or conventions.

Related Careers

  • Meeting, Convention, and Event Planners
  • Recreation Workers
  • Business Continuity Planners
  • Fitness and Wellness Coordinators
  • Distance Learning Coordinators
  • Clinical Research Coordinators
  • Instructional Coordinators
  • Recycling Coordinators
  • Instructional Designers and Technologists
  • Production, Planning, and Expediting Clerks

Sample Job Duties

  • Consult with customers to determine objectives and requirements for events, such as meetings, conferences, and conventions.
  • Review event bills for accuracy and approve payment.
  • Coordinate services for events, such as accommodation and transportation for participants, facilities, catering, signage, displays, special needs requirements, printing and event security.
  • Arrange the availability of audio-visual equipment, transportation, displays, and other event needs.
  • Confer with staff at a chosen event site to coordinate details.
  • Inspect event facilities to ensure that they conform to customer requirements.
  • Maintain records of event aspects, including financial details.
  • Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.
  • Negotiate contracts with such service providers and suppliers as hotels, convention centers, and speakers.
  • Evaluate and select providers of services according to customer requirements.

    What Classes Do I Need to Take?

    • Hospitality: Event Planning & Catering

      Business Division
      Certificate E0379

      The Event Planning and Catering Certificate prepares students for entry-level positions in event planning and catering companies, banquets facilities, hotels, convention centers, and fair grounds. Students gain practical and management training in: food safety and sanitation, food production, menu development, developing catering business plans, client meeting techniques, contract creation and banquet event order development. Students who successfully complete the requirements for this certificate will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.

      Required Courses

      Course Prefix Course Name Units
      HRM 61Menu Planning3
      HRM 62Event Planning and Catering3
      CUL 102Professional Cooking I3
      HRM 52Food Safety and Sanitation2
      Total Units11
    Classes To Take (Brochure)
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