This unit (VHH1004) provides students with the opportunity to gain hands-on experience in the research, planning and operational requirements of running successful on-site events within the hospitality and hotel sectors. Working individually and in teams, students will gain real world experience in event operations, culminating in the planning and operational management of an in-house event at VenU, VU's fully equipped training restaurant.
Unit details
Location:
Remote
Study level:
Undergraduate
Credit points:
12
Unit code:
VHH1004
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Learning Outcomes
| 1. | Demonstrate the ability to source, interpret and use information about the events industry; | ||
| 2. | Develop an operational plan for an in-house event or function, demonstrating the ability to transmit information to others in a clear and professional manner; | ||
| 3. | Demonstrate the technical skills required to work collaboratively in a team to manage the operations of a real in-house, on-site event; | ||
| 4. | Develop and implement a risk management plan for an in-house, on-site event, demonstrating an understanding of industry standard risk-mitigation strategies; and | ||
| 5. | Evaluate event processes and operations, including the creation of a set of recommendations to improve future event management practices. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Assignment | Event proposal | 10% |
| Assignment | Event operational plan | 30% |
| Project | Industry project – event delivery | 50% |
| Journal | Event evaluation | 10% |
Required reading
Planning and management of Meetings, Expositions, Events, and Conventions,
Fenich, G, 2014,
Pearson Higher Ed, USA
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.
