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Sport and Event Management

Program Codes: BASPTEVMGT
Bachelor of Arts

The Sport and Event Management major provides students with a cross-curricular experience that merges courses from the Sport Business Management degree and the Hospitality Management degree. Coursework in the SEM major will prepare students for careers in event management (virtual, e-sport, and traditional), sport event management and facilities management. The coursework is structured around application-based courses that will give students hands-on experiences in the sport and event management field as they progress toward their degree

Program Outcomes:
  • Students will apply basic marketing principles to Sport and Event industry promotion.
  • Students will accurately understand and analyze financial data related to Sport and Event Management.
  • Students will apply knowledge of functional areas of Sport and Event Management to identify, analyze, and solve business problems.
  • Students will demonstrate learned standards of professionalism while applying basic principles and theories of management to experiential settings within the classroom setting and through cooperative learning experiences.
  • 5 Students will demonstrate the ability to define, identify, and evaluate the impact of ethical and legal principles in successful Sport & Event Management practices.

Required Courses

Business Courses (6) - 18 credits

PRINCIPLES OF ACCOUNTING I: FINANCIAL
Course Code:
ACCT 101
Active Term:
All Terms
/ All Years
Course Description:

This course introduces the basics of financial accounting for business enterprises with a focus on accounting for corporations. Topics include the theory of the financial accounting principles that guide the preparation of financial accounting information and the role of accounting in capital markets as well as the ethical standards imposed on accountants. The course provides a thorough review of the accounting cycle and the operating areas of the balance sheet with special focus on how accounting transactions affect the financial statements and analysis of financial statement information.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
ACCT 101
PRINCIPLES OF ACCOUNTING I: FINANCIAL
3
MACROECONOMICS
Course Code:
ECON 105
Course Group(s):
CONTEXTS AND SYSTEMS
Active Term:
All Terms
/ All Years
Course Description:
A study of mixed capitalism in aggregate form designed to provide the student with a knowledge of the American economic system. Topics include the causes of recession, unemployment, inflation and the uses of fiscal and monetary policies. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
ECON 105
MACROECONOMICS
3
HUMAN RESOURCE MANAGEMENT
Course Code:
HRMG 206
Active Term:
All Terms
/ All Years
Course Description:

Examination of the basic personnel processes involved in the selection, development, and maintenance of human resources. Emphasis on managerial and legal requirements.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:

MGMT 120

x
HRMG 206
HUMAN RESOURCE MANAGEMENT
3
PRINCIPLES OF MANAGEMENT
Course Code:
MGMT 120
Active Term:
All Terms
/ All Years
Course Description:
An introduction designed to provide a basic understanding of the principles, concepts and functions of management: planning, organizing, leading and controlling with an emphasis on managing and being managed.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
MGMT 120
PRINCIPLES OF MANAGEMENT
3
PRINCIPLES OF MARKETING
Course Code:
MKTG 162
Active Term:
All Terms
/ All Years
Course Description:
A broad study of the field of marketing from a managerial and analytical perspective. Emphasis is on demand analysis, need satisfaction, strategic planning, product development, distribution channels, promotions, and price determination.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
MKTG 162
PRINCIPLES OF MARKETING
3
STATISTICS FOR RESEARCH
Course Code:
STAT 120
Course Group(s):
ANTHROPOLOGY/ARCHAEOLOGY COGNATE ELECTIVES
Active Term:
All Terms
/ All Years
Course Description:

This course will provide an introduction to statistical methods used in research with an emphasis on describing, organizing, applying and interpreting a variety of basic statistical techniques.  Topics include measurement scales, elements of experimental design, probability, hypothesis testing, descriptive statistics, correlation, t-tests, analysis of variance, chi-square tests, regression techniques, and non-parametric statistical methods.  Students will gain experience in basic data management using a data entry platform, such as Excel.

Credit:
3
Instruction methods:
Lecture
x
STAT 120
STATISTICS FOR RESEARCH
3

Hospitality Courses (5) - 15 credits

CONVENTION & TRADE SHOW MGMT
Course Code:
HMC 215
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Spring Term
/ Even Years
Course Description:

This course is a comprehensive study of trade shows, operations of trade shows and how they are used as a marketing tool. Course topics include facility selection, budgeting, exhibit management, booth designs, and working with convention services personnel.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:

HMC-205

x
HMC 215
CONVENTION & TRADE SHOW MGMT
3
VIRTUAL EVENT MANAGEMENT
Course Code:
HMC 225
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Fall
/ All Years
Course Description:

This course will study the best practices for planning, producing, executing and measuring virtual events. Of particular focus; the areas of audience engagement, production, marketing and content evaluation will be practiced. The course will also offer an introduction and evaluation of the most current virtual technology platforms used by the events industry.

Credit:
3
Instruction methods:
Lecture
x
HMC 225
VIRTUAL EVENT MANAGEMENT
3
CATERING MANAGEMENT & OPERATIONS
Course Code:
HMC 305
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Spring Term
/ All Years
Course Description:

Catering management is one of the fastest growing segments of the food and beverage industry. HMC 305 is designed to provide participants with an in-depth overview of the key elements in hotel and independent catering, as well as looking closely at off-premise catering. The areas of study include marketing, letters of agreement, contracts, ethics, client relations, working with other departments in a hotel facility, catering functions, room setup, staffing and financial controls, as well as differences in off-premise catering. Practical experience is integrated into this course.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:

HMC 205, HRIM 234, and HRIM 235

x
HMC 305
CATERING MANAGEMENT & OPERATIONS
3
INTRO TO HOSPITALITY INDUSTRY
Course Code:
HRIM 100
Active Term:
All Terms
/ All Years
Course Description:
HRIM 100 is designed to familiarize the student with the history of the hospitality industry, the many components that make up the hospitality industry, hospitality industry trends, the support services to the hospitality industry, and the services required by customers. Hospitality industry divisions and career paths will be highlighted. Minimal travel fees may be associated with the course. Prerequisite: HM majors, freshmen and sophomores intersted in exploring the HM major, or by permission. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 100
INTRO TO HOSPITALITY INDUSTRY
3
HOSPITALITY MANAGEMENT COST CONTROLS
Course Code:
HRIM 401
Active Term:
Spring Term
/ All Years
Course Description:
HRIM 401 is the practical study of management's use of accounting, financial and operational data in pinpointing problems and in making decisions in planning, budgeting and internal cost control. HRIM 401 includes a study of the hospitality industry's uniform system of accounts and makes industry comparisons. Prerequisite: ACCT 101. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:
ACCT 101
x
HRIM 401
HOSPITALITY MANAGEMENT COST CONTROLS
3

Sport Business Management Courses (5) - 15 credits

INTRO TO SPORT INDUSTRY
Course Code:
SBM 100
Active Term:
All Terms
/ All Years
Course Description:
Sport has grown and spread throughout the world and has developed into a complex, extensive and highly distinct structure and organizational process. This course will explore the many components of Sport Business Management that are present in this academic field. This class will bridge these two areas together in such a way that the student will understand clearly what the Sport Business Industry is all about. Sport Business is far more than people liking sport. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
SBM 100
INTRO TO SPORT INDUSTRY
3
LEGAL & ETHICAL ISSUES IN SPORT
Course Code:
SBM 220
Active Term:
Spring Term
/ All Years
Course Description:

The course provides practitioners the tools necessary to survive in the legal and ethical framework of the sport industry. Sport managers will establish a foundation of the legal aspects ranging from risk management, gender equity, and antitrust law. Basic concepts of ethics and morality will be discussed to assist in developing an ethical perspective of sport managers.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
SBM 220
LEGAL & ETHICAL ISSUES IN SPORT
3
FACILITY & EVENT MANAGEMENT
Course Code:
SBM 310
Active Term:
Spring Term
/ All Years
Course Description:
This course combines the skills and techniques necessary to operate a facility with the ability to incorporate the same concepts into a specific event. Topics will include management theory specific for the sport industry, facility and staff preparation, game management, and sport-related events either as a contest or within the event.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
SBM 310
FACILITY & EVENT MANAGEMENT
3
SPORT IN SOCIETY
Course Code:
SBM 410
Active Term:
Fall Term
/ All Years
Course Description:
A comprehensive overview of the issues impacting sport throughout history and its impact on society. The status of acceptance of who can play will help students develop a sensitivity to, and understanding of, the role of individuals and organizations based on gender, race and ability. Prerequisite: Junior standing, SBM 100. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:
SMKT-102
x
SBM 410
SPORT IN SOCIETY
3

Elective Course (Choose 1) - 3 credits

BASIC COMPUTER DESIGN
Course Code:
ART 128
Active Term:
All Terms
/ All Years
Course Description:

This foundational course introduces students to basic design concepts, computer literacy and software competency. Through various design exercises, students will experience three of the basic types of publishing tools used by designers -- Photoshop, Illustrator, and InDesign.

Credit:
3
Instruction methods:
Studio
Total hours: 45
x
ART 128
BASIC COMPUTER DESIGN
3
DIGITAL VIDEO PRODUCTION I
Course Code:
COM 240
Course Group(s):
ANTHROPOLOGY/ARCHAEOLOGY COGNATE ELECTIVES
Active Term:
All Terms
/ All Years
Course Description:

Students are given basic instruction in producing video utilizing computer software. Instruction combines theoretical concepts with practical field experience.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
COM 240
DIGITAL VIDEO PRODUCTION I
3
WRITING FOR THE WEB
Course Code:
ENG 315
Active Term:
Spring Term
/ Even Years
Course Description:

This course examines how users read on the web, how authors should write their web pages, and, accordingly, how to design, rich, appropriate content for web sites. In so doing, this course offers a practicum in the novice and intermediate use of (X)HTML, HTML, editing, graphics, and presentation software.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
ENG 315
WRITING FOR THE WEB
3
SOCIAL MEDIA MARKETING
Course Code:
MKTG 260
Active Term:
Fall Term
/ All Years
Course Description:

This course provides an introduction to the application of social media to today's marketing environment. Social media marketing is now integral to organizations' overall marketing strategy, therefore, this course addresses essential theoretical and practical application of skills, such as strategic planning and tactical execution for social media applications, integrated marketing communications, and consumer insights through social media analytics and metrics.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:

MKTG 162

x
MKTG 260
SOCIAL MEDIA MARKETING
3

Internship - 3-9 credits - Capstone Experience

HOSPITALITY INTERNSHIP
Course Code:
HRIM 475
Active Term:
All Terms
/ All Years
Course Description:

HRIM 475 offers the student with an individual, work experience in the Hospitality Industry. The, student is provided on-the-job training, (coordinated and supervised by the Career, Services Department) while enrolled in HRIM 475.

Credit:
12
Instruction methods:
Field
Total hours: 22.5
x
HRIM 475
HOSPITALITY INTERNSHIP
0 - 12

Related Programs

ASBUSSM

Business Administration - Sport Management

BABUSBM

Sport Business Management

BABUMKTG

Marketing

BABUMGT

Management

BABUSIB

International Business

BABUHRM

Human Resource Management

BABUFIN

Finance

BABUECON

Business Economics

BABUSAC

Accounting

ASBUSNM

Business Administration - Social Media Marketing

ASBUSMGT

Business Administration - Management

ASBUSAC

Business Administration - Accounting

ESP

ESports

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