SITEEVT028 - Manage on-site event operations

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:

• manage on-site event operations for at least one event with multiple operational components, overseeing event:

• set-up
• operation
• break-down

• develop comprehensive plans, procedures and operational documentation for production at above event
• conduct event briefings prior to and following the above event
• liaise and consult with contractors and other relevant personnel during the above event finalisation, operation and break-down to ensure service agreements are met and potential risks are mitigated
• manage above on-site event operations in live time where commercially realistic time pressures and constraints apply.

Students will also be expected to demonstrate the following knowledge:

• types of events:

• business and corporate
• entertainment and leisure
• exhibitions, expositions and fairs
• festivals
• fundraising
• government and civic
• marketing
• meetings and conventions
• sports

• characteristics of different types of events including purpose, format and running order
• personnel and others involved in the operation of an event:

• clients
• contractors
• event operations team
• exhibitors
• merchandisers
• organising committee
• sponsors
• suppliers
• venue coordinators or duty managers
• volunteers

• roles, responsibilities, hierarchy of controls, and reporting for event production of:

• corporate clients
• internal event team members, venue personnel and external contractors
• on-site event manager

• features and functions of two-way communication equipment used to facilitate communication between event personnel
• techniques for managing stress and time during operation of events
• types of event contractors:

• caterers
• display suppliers
• entertainers
• food and beverage personnel
• florists
• equipment hire companies
• registration and ticket sales specialist companies
• security personnel
• speakers and facilitators
• suppliers of technical equipment and services
• venue coordinators or duty managers

• key features and functions of event production products and services:

• catering
• displays, stands and signage
• exhibitor services
• security
• talent
• technical equipment and services:
  audio-visual
  lighting
  rigging
  sets
  sound
  special effects
  stage design
• venue or site:
  furniture
  layouts
  registration areas and equipment
  styling
• styles used in venue set-up and their different purposes:
  banquet
  classroom
  cabaret
  theatre
  u shape

• formats for, inclusions, and uses of:

• operational plans and procedures used to manage on-site event logistics:
  event documentation issued to operational personnel and contractors
  briefing papers
  running sheets for delivery of event
  registration reports
  layout plan for venue or site
• event service agreements

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

• maintaining natural and cultural integrity
• recycling and disposing of waste, including hazardous substances
• safety for crowds and the movement of large numbers of attendees
• use of energy, water and other resources during event set up, operation and break down

• control measures to mitigate risk for:

• attendees
• contract staff
• personnel
• volunteers

• components of event break-down:

• correctly removing infrastructure and facilities to ensure site is left in good condition
• debriefing participants, exhibitors and contractors
• directing event team member participation
• liaising with venue and site personnel
• overseeing recycling and environmentally sound disposal of waste
• packing and removing items

• organisational procedures to evaluate events and report on improvements.