Students enrolled for Spring 2022 and beyond visit for updated information


Master of Science in International
Events and Catering Management

In the next 2-5 years it is expected that direct employment related to the MICE industry (Meetings, Incentives, Conferencing, & Exhibitions) will grow from 10-20% in Korea.

The Hospitality and Tourism industry is growing very fast in the Asia Pacific Region and the Meetings, Events, and Catering sector is developing faster than ever. There is a significant demand for specialized know how in that sector. All companies related to Conventions, Events and their food and beverage supporting services, are investing a lot to increase their competitiveness and gain market share.


  • The minimum requirement for English as a foreign language is IELTS 6 (or equivalent).
  • A Bachelor’s degree in Hospitality Management, Tourism Management, Business, Marketing, Social Sciences or other related fields.


The degree can normally be completed within 1.5 years. There is an option to complete it within one for those willing to complete the 5 week semesters.

Required credits for Degree Award

The completion of 27 credits must be completed to graduate. Thesis is optional; no general examination is required for graduation if the Thesis option is selected. A general graduation examination is required for the no-thesis option.


Admission Scholarship of 30% will be granted in the 1st semester; from 2nd semester onwards, the scholarship will be granted based on academic performance according to the table below.

CGPA 3.00 - 3.5 3.5 – 3.99 > 4.0
Scholarship 10% 20% 30%

Tuition fees

  • Fees: 15 Week semester (Spring & Fall) for 2020: $ 3,111
  • Fees: 5 Week semesters (Summer/ winter) when applicable: $518.5/credit
  • The full program tuition fees: less than $10,000

Course classifications

Classification Course Title (Credit/Hour) Remarks
University Required Courses 4th Industrial Revolution and Software Application Graduate School
should have 3
required courses
Managing HR for events and Catering
Account and Finance
Department Required Courses Banqueting Management Department should
have at least 2
department required
Managing an Event Project – Application
Sponsorship, Fundraising, and Marketing in Events
Elective Courses Global Trends in Food Service Industry Specialization
Elective courses
Contracting Catering Management
Managing Quality in Catering
Dynamics of the Events Industry
Meeting and Event Planning Bodies
Research Methods
Venues and Operations Management
Project Risk Management

Course Descriptions

4th Industrial Revolution and Software Application

The course will provide a comprehensive knowledge on the impact of digital technologies and related innovations. It aims to enable students to gain an in-depth understanding of the main management-based functions of digital technologies and their specific applications to various functional areas in hospitality industries. As we enter the era of industry 4.0, the strategic and innovative uses of cutting-edge technological developments – Artificial Intelligence (AI), Augmented Reality (AR) - Gamification, Social media enabled MICE (Social MICE) and Big Data, in offering engaging and enriching opportunities to those managing Events and Conventions and supporting them with Catering services.

Accounting and Finance

This course encompasses firstly, an introduction to financial management concepts, principles and models applicable to catering and events. It will also cover the specific features of financing associated with events management as well as other critical financial aspects involving both events and catering industries. Secondly, this course also provides an understanding of the concepts and applicable tools of profitability in events.

Managing HR for events and Catering

This course provides students an in-depth understanding of human resource management specifically in the context of Events, Conventions, and Catering. It will expose them on the key functions and responsibilities of Human Resource (HR) Departments, principles of HRM, and the skills required by the field in the contemporary times. More specifically, the students will be introduced to the key principles of recruitment, selection, and retention of personnel and interim workers as well as to the costs and legal considerations involved in HRM applied to Events, Conventions and Catering.

Department Required Courses

Banqueting Management

This course introduces the students to practices and principles of effective buffet and banquet / event management from pre-planning to service and staffing to breakdown and cleanup. The course focuses on the proper preparation and display of buffet food and service. It provides also understanding of banquet planning and management. Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown.

Managing an Event Project - Application

This course explores the Insights of Meetings, Incentives, Conferences & Events in relation to efficient Planning and Management, with a focus on the Catering side. It includes many practical aspects of organizing Events and allows students to have a realistic approach to this Interesting Industry. Students will be entitled to make a real application in creating an event and presenting a potential proposal. Their evaluation will be mainly on creativity and design.

Sponsorship, Fundraising and Marketing in Events

This course will introduce the students to the theoretical and practical ways of dealing with fundraising during events, as well as to sponsorship attributes, levels categories and opportunities, benefits & proposal, and sponsorship leverage. In addition, this course involves the study of marketing principles and key issues which are relevant to both events and catering. It focuses on operational marketing and events’ sales.

Department Elective Courses

Global Trends in Food Service Industry

Foodservice operations are continuing to improve and develop, together with advances in quality. The demand for food and beverages away from home has increased and, with a broader spectrum of the population eating out, customer needs are continuing to diversify. Food and restaurant styles are also adapting to meet the demands being made by increasingly knowledgeable and value-conscious customers. Menu and beverage list contents are continually being influenced by trends, fads and fashions, the relationship between health and eating, dietary requirements, cultural and religious influences, the advance of vegetarianism, and customer acceptance, or otherwise, of irradiation and genetically modified foods. The growing range of foodservice operations has necessitated developments in the approaches to food and beverage service. The traditional view of food and beverage service was as a delivery process, with the customer being considered a passive recipient of the service. More recently this view has changed significantly – and for the better. The customer is now seen as central to the process and as an active participant within it. Increasing competition has meant that both the quality of the service and the perceived value of the experience by customers are the main differentiators between operations that are seeking to attract similar customers. Primary outcomes for students will be to: understand the complexity of the foodservice industry and discuss the Trends in the foodservice industry

Contracting Catering Management

This course is focusing on key skills related to the successful Catering Events and includes various areas like Managing budgets, monitoring the quality of the products and services provided for each event, Managing stock levels and ordering supplies. Furthermore students will understand ways of liaising with clients to establish their expectations and to ensure client satisfaction but also building relationships and negotiating contracts with suppliers/vendors.

Dynamics of the Events Industry

This course presents the new trends in the Events and Catering industries, as well as the merge of both of the latter. Besides, the course will focus on the innovative approaches adapted by Events’ organizers on an international basis. Thus, real case scenarios will be presented to the students with different focus and issues to be developed.

Managing Quality in Catering

This course will allow students to understand management practices utilized to direct, operate and control catering services. The course focuses on the role and competencies and required standards for efficient events and catering operations. Students will gain an understanding of volume food production and service through a series of problem-based learning activities as well as didactic coursework. Through an emphasis on group work, practical case studies, and an applied field practicum, students will become familiar with the techniques catering managers utilize to control all available resources required for optimum operation. Finally, they will be able to monitor, control, evaluate and improve quality in a catering operation within the whole Events and Conventions field and secure compliance with relevant health and safety regulations.

Meeting and Event Planning Bodies

This course is designed to introduce the students to the different bodies involved in Events, Conventions, and Catering. It will focus on Organizers, public and private, semi-governmental and non-governmental organizations, and any other party involved in the process of management and delivery of the event project. Furthermore, another part of the course will be about the duties of the latter, relationships among the different bodies, structure, and responsibilities.

Research Methods

This course will discuss the scientific method as one of the research strategies in service management. Besides that, it also discusses the process in research methods such as problem statement, purpose of research, theory forming, hypotheses, and research design. Students will also be exposed to data collection and data analysis. Students will submit a written report as well as provide an oral presentation. They will understand the fundamentals of Research Process and recognize-illustrate with the aid of diagram the relationships between the different variables in research. Finally they will be able to conduct a proper literature review and organize, write and present the hospitality and tourism research report but also apply the necessary research tools such as questionnaire design, sampling, and data collection to conduct service research.

Venues and Operations Management

The subject gives the opportunity to students to understand the significance of various events and convention facilities and their variety in terms of sizes, architecture, style, and equipment. Additionally, it will give them the opportunity to learn how to evaluate each different event and also plan and organize everything for a successful outcome based on the available venues. Finally they will be able to identify the main elements needed to make an event operation successful for the client but also profitable for their company.

Project Risk Management

The course will discuss risk management in the context of event projects from the perspective of loss in terms of the successful completion of an event. In addition, one part of the course will focus on risks associated with the health, safety and welfare of event attendees and employees as an essential area of management for event project leaders, mainly when applied to ‘Catering’. Entrepreneurial risk management, which involves consideration of both monetary loss and gain, will be an important part. Besides, students will be introduced to complications caused by the unpredicted intervention of problems relating to resources, timings and changes, particularly in the context of the uncontrollable event macro environment, as well as unforeseeable events and B-plans.


This course aims at providing basic scientific knowledge to conduct tourism and hospitality research by giving exposure to various management research tools and their applications. It also focuses on the skill of writing a research thesis in the field. It also conducts systematic and scientific research in the area of Tourism and Hospitality management. Students will be able to understand the scientific research process and apply it in practice to solve industry problems and also develop theoretical framework and design questionnaire for survey. Finally, they can learn how to review past literature and understand the practical difficulties or limitations of scientific research.


This is a special course to be opened for the students individually while requested from their side to do an Internship of 600 hours counted as 6 credits. The department will provide assistance when possible to help the students access the right and most advisable internships in hotels and events’ organizing companies or associations.

Program Highlights:

  • International faculty members with various backgrounds in the Hospitality & Tourism field
  • Wide opening to contemporary subjects related to the studied field
  • Advanced level of knowledge in Events, Conventions, and Exhibitions management
  • A great mix of subjects with a duration of 1.5 years
  • Optional placement in MICE industry positions in Korea and abroad

Skills Learned:

  • In-depth knowledge about the MICE industry and insights
  • Extensive skills in catering and banqueting operations
  • Advanced knowledge of the role of MICE for big hotel brands
  • Broad understanding of CVB operations

Potential Career Paths:

  • A career in MICE industry
  • A career as an event planner
  • A career in the catering and banqueting sector
  • A career in events departments in branded convention hotels