SITEEVT023 - Plan in-house events

Unit code:SITEEVT023Study level:TAFE

Nominal hours

Location

Footscray Nicholson

Prerequisites

(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

This unit describes the performance outcomes, skills and knowledge required to plan the delivery of commercial events. It requires the ability to identify client operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events.
This unit is relevant to events that are diverse in nature and are coordinated in many industry contexts, including the tourism, hospitality, sport, cultural and community sectors.It applies to event coordinators who operate independently and are responsible for making a range of operational decisions. They may work in commercial event venues, such as hotels, clubs, theatres, and convention and exhibition centres.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

plan the delivery of at least one face-to-face, virtual or hybrid event
prepare and present accurate and comprehensive event proposals and operational documentation for the above event
for the above event:

collaborate with internal personnel and external suppliers to facilitate effective event planning and booking of services
issue event orders and operational documents
complete activities within commercial time constraints and event deadlines.

Students will also be expected to demonstrate the following knowledge:

types of in-house events
characteristics of different types of events staged in commercial venues:

purpose and format
roles and responsibilities of different event clients
event running order
entertainment and speeches
service order and timing for food and beverage items to complement event activities

key features and functions of event production products and services:

accommodation
catering
displays, stands and signage
exhibitor services
security
talent
technical equipment and services
venue or site

styles used in venue room set-up, their purpose and their benefits and drawbacks
different formats for, inclusions, and uses of:

event proposals
event documentation issued to clients:
booking conditions
confirmation letters
contracts
invoices
event orders and operational documentation
floor plans
menus

key environmental and social impacts of event delivery and minimal impact procedures to:

recycle and dispose of waste, especially hazardous substances
ensure crowd safety and the safe movement of large numbers of attendees
efficiently use energy, water and other resources during event set-up, operation and break-down

for specific organisation or event:

comprehensive product knowledge of venue features and capacity to service different types of events
procedures and deadlines for preparing proposals and booking internal and external event services
role of different venue personnel in the event management process.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.