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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.
Julia Rutherford Silvers, CSEP, a former adjunct faculty member at the University of Nevada, Las Vegas, and UNLV Singapore Ltd., has served as an industry consultant for The George Washington University Event Management Certificate Program, the Professional Convention Management Association, and the Canadian Tourism Human Resource Council. A four-time International Special Events Society Esprit Award winner, she lectures all over the world on professional event management practices, is a founding director of the International Event Management Body of Knowledge (EMBOK) Executive, and is an advisor to the Event Management International Competency Standards.
Table of Contents
|Series Editor Foreword||p. xi|
|Anatomy of an Event||p. 3|
|Creating the Event Plan||p. 31|
|Developing the Event Site||p. 59|
|Providing the Event Infrastructure||p. 91|
|Anticipation And Arrival||p. 121|
|Accommodating the Audience||p. 123|
|Coordinating the Environment||p. 157|
|Fundamentals of the Production||p. 189|
|Staging an Engaging Experience||p. 221|
|Ancillary Programs||p. 249|
|Appetite And Amenities||p. 277|
|Food and Beverage Operations||p. 279|
|Making Event Memories||p. 303|
|Safe Operations||p. 329|
|Vendors and Volunteers||p. 369|
|Knowledge Management||p. 399|
|Sustainable Success||p. 425|
|Sample Client Interview Form||p. 449|
|Sample Change Order Form||p. 456|
|Sample Site Inspection Checklist||p. 457|
|Event "Survival" Kit||p. 464|
|Table of Contents provided by Publisher. All Rights Reserved.|