|  | Silvers, Julia Rutherford
Professional Event Coordination
The Wiley Event Management Series
 2. Auflage Februar 2012
61,90 Euro
2012. 512 Seiten, Hardcover
ISBN 978-0-470-56071-6 - John Wiley & Sons
Preis inkl. Mehrwertsteuer zzgl. Versandkosten.
Auch verfügbar als Softcover. |
Probekapitel
| Jetzt kaufen  
E-Books sind auch über alle bekannten E-Book Shops erhältlich.
|
| Langtext
A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning
A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process. Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on everything from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by "On-Site Insights" featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge. From weddings to corporate conferences and from intimate events to huge festivals, Professional Event Coordination is a versatile guide to planning events of all kinds.
Aus dem Inhalt
Foreword--Andrew Walsh vii
Series Editor Foreword--Dr. Joe Goldblatt, CSEP xi
Preface xiii
Dedication xviii
Acknowledgments xix
PART I ASSESSMENT 1
1 Anatomy of an Event 3
2 Creating the Event Plan 31
3 Developing the Event Site 59
4 Providing the Event Infrastructure 91
PART II ANTICIPATION AND ARRIVAL 121
5 Accommodating the Audience 123
PART III ATMOSPHERE 155
6 Coordinating the Environment 157
7 Fundamentals of the Production 189
PART IV ACTIVITY 219
8 Staging an Engaging Experience 221
9 Ancillary Programs 249
PART V APPETITE AND AMENITIES 277
10 Food and Beverage Operations 279
11 Making Event Memories 303
PART VI ADMINISTRATION 327
12 Safe Operations 329
13 Vendors and Volunteers 369
14 Knowledge Management 399
15 Sustainable Success 425
Appendix 1: Sample Client Interview Form 449
Appendix 2: Sample Change Order Form 456
Appendix 3: Sample Site Inspection Checklist 457
Appendix 4: Event "Survival" Kit 464
Appendix 5: References 466
Index 477
|
|
|
|
