Convention Management and Service

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.

Evaluation: The student must complete eighteen basic, self-scoring review quizzes, four progress tests, and a comprehensive final examination.

Learning Resource: Convention Management and Service,
Fifth Edition, by:
Milton T. Astroff
R. Abbey

Learning Objectives: At the completion of this course, students should
be able to:
1. Describe the scope of the convention and meetings industry in terms of
types of meetings, who holds meetings, and emerging types of meeting
facilities.
2. Explain the steps in developing a marketing plan.
3. Describe considerations in the organizational design of a sales department,
and outline how a sales office interfaces with other departments.
4. Identify characteristics of association meetings that are important for
selling to the association market.
5. Identify characteristics of corporate meetings that are important for selling
to the corporate market.
6. Describe SMERF groups and explain how to approach selling meeting
services and products to them.
7. List and describe the steps in making a personal sales call.
8. Summarize the process of planning an advertising strategy and describe
how public relations and publicity can help a property reach meeting
planners.
9. Describe the elements of a letter of agreement or a contract and
distinguish between those elements.
10. Describe considerations in determining who should coordinate hotel
service to groups, and describe the duties and organizational relationships
of the position of convention service manager.
11. Summarize considerations hotel staff must make when assigning rooms to
meeting attendees.
12. Describe the format and uses of the specification sheet prepared by the
convention service manager.
13. Describe typical function room furniture, meeting setups, and time and
usage considerations.
14. Identify different types of food functions and types of food service, and
describe trends in taste.
15. Summarize factors in the decision about which audiovisual requirements to
service in-house and which to outsource, and describe types of audiovisual
equipment and their uses.
16. Describe programs that hospitality properties offer spouses and children of
meeting attendees and the role of such programs in a successful meeting.
17. Describe the functions of key trade show personnel and describe the
elements of exhibit planning.
18. Describe typical procedures for billing groups and for conducting a post
convention review.
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Security and Loss Prevention Management
Hospitality Industry Computer Systems
Hospitality Supervision
Quality Sanitation Management
Food & Beverage Service
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry
Managing for Quality in the Hospitality Industry
Training for the Hospitality Industry
Human Resources Management
Contemporary Club Management
Facilities Management
International Hotel Management
International Human Resource Management in the Hospitality Industry

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