College Catalog Fall 2016 - Spring 2017

Event Management - AAS

The Instructional Program

Delhi's Associate's in Applied Science (AAS) degree in Event Management teaches a student to create travel packages, plan tours, and organize events, offering an excellent foundation for students interested in the fast-paced field of event and meeting planning. Students may take advantage of the Delhi-Disney program by serving as an intern at Disney in Orlando, Florida, for six months while earning college credit. A certified member of the American Society of Travel Agents (ASTA), the student chapter plans annual travel experiences for the campus community.

Delhi also offers a bachelor's degree in Hospitality Management with a concentration in Event Management. For information on this program, see the Hospitality Management program description.

Disney Connection

SUNY Delhi students in all hospitality programs have successfully participated in the Walt Disney College Program at Walt Disney World in Orlando, Florida. This unique, six-month experience allows students to earn SUNY Delhi course credit for the Disney courses offered as part of this program while working at Disney. Students interested in this special option should discuss it with their advisor early in their Delhi career.

Work Requirement

Each student must complete a minimum of 320 hours of work experience in a position related to the hospitality industry during the summer between the first and second years of study. This professional work experience enhances and complements classroom learning. Upon completion, students are evaluated by their employer and submit a comprehensive report. Faculty assist in finding job opportunities, but the student assumes responsibility for securing a position.

Minimum Requirements to be Considered for Admission


  • high school graduate with 75 high school GPA or 2500 GED test score
  • Algebra Regents: 73
  • Biology Regents: 73

Transfer Student:

  • Transfer GPA: 2.0


SUNY Curriculum Code: 2435

SUNY General Education Requirements: Students who intend to receive AA, AS, or baccalaureate degrees must satisfy SUNY and campus General Education (GE) requirements to graduate. Students should be aware that GE requirements may vary by academic program. Consult with your academic advisor. For general information, see the "General Education" section of this catalog.

AAS and AOS degree students may not be required to fulfill General Education (GE) requirements; however, any student who may wish to transfer should complete as many GE courses as possible. Consult with your academic advisor.

Technical Standards: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards, with or without reasonable accommodation.

Academic Requirements:

Minimum Total Credit Hours = 64

Major Courses Required - 43 credit hours

Course No. Course Cr. Hrs.
ACCT 115 Financial Accounting 3
BUSI 120 Business Communications 3
CITA 110 Introduction to Software Applications 3
EVNT 110 Introduction to Event Management 3
EVNT 140 Fundamentals of Sales and Networking 3
EVNT 240 Green and Sustainable Meetings and Events 3
HOSP 100 Orientation to Hospitality 1
HOSP 105 Fundamentals of Hospitality Management 3
HOSP 130 Manu Planning and Controls 3
HOSP 135 Applied Food Service Sanitation 1
HOSP 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Hospitality Professional Work Experience1 1
HOSP 250 Fundamentals of Food Production 3
HOSP 255 Fundamentals of Food Production Lab 1
HTEL 250 Hotel Banquet and Catering Function Lab 6

General Education/Liberal Arts Courses Required- 21credit hours

Course No. Course Cr. Hrs.
ENGL ___ Freshman Composition or Advanced Composition2 3
MATH ___ Mathematics3 3
  General Education Elective from GE 2 3
  General Education Elective from GE3 or GE5 4 3
  General Education Elective from GE 4 3
  General Education Elective from GE 6 or GE 9 3
  General Education Elective from GE 7 or GE8 3


1This one-credit course requires 320 hours of professional work experience.

2English is by placement according to competency.

3Mathematics is by placement according to competency and must be MATH 110 or higher.

4 Students interested in the BBA are required to take GE3.

Student Learning Outcomes

A graduate of the Event Management AAS program should be able to:

  • Discuss the scope of the hospitality industry and available career paths.
  • Display adherence to professional standards of the industry including attire, conduct, communication, administrative preparedness, and work habits.
  • Demonstrate a thorough understanding of the menu as a major management tool for food service operations, including its role as a merchandising mechanism and vehicle for the presentation of food and beverage products.
  • Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
  • Display a thorough understanding of the area of industry concentration through a successful completion of a required summer work experience.
  • Demonstrate knowledge of basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices.
  • Understand how fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality industry.
  • Display knowledge of the geographic, economic, and cultural factors of tourism and how they influence the hospitality, leisure, travel, and recreational industries.
  • Generate the components of both domestic and international travel itineraries using a computerized travel information system, including reservation procedures, ticketing, and documentation for domestic airlines, hotels and resorts, rental cars, tour companies, and cruise programs.
  • Design and develop tour and travel packages, from simple hotel/resort short-stay packages to the complex tour operation all-inclusive travel package.
  • Work with food service concerns as they relate to travel and tourism, including familiarity with basic food preparation, menu planning, service, and industry terminology.
  • Understand and apply basic marketing and sales principles to the hospitality industry.
  • Prepare financial statements and maintain accounting records.
  • Display a fundamental understanding of computers and computer information systems and be familiar with common computer applications such as word processing, spreadsheets, database management, and graphics.
  • Demonstrate familiarity with the law and legal systems in the United States, particularly the Law of Contracts and the Law of Agency.